Farm to Table Bags Make Healthy Cooking Simple for Students
When you hear the words “college student diet,” what foods come to mind? Most likely cheap, fatty foods with little nutritional value like ramen, pizza, mac ’n’ cheese and ice cream. The Wisconsin Union is hoping to change that. The Campus Farmers’ Market at Union South, which takes place Thursdays from 10 a.m. to 2 p.m., aims to promote sustainability and support the community by offering local produce from area vendors. New this...
Introducing WUD Cuisine
Fresh out of the oven is a brand new Wisconsin Union Directorate (WUD) Committee: WUD Cuisine. The student-run committee is centered around food and dedicated to exploring Wisconsin’s food system through education about food sustainability, practicality and justice. Sound appetizing? Read on to meet WUD Cuisine Director Federica Ranelli (‘17), and learn more about the events and outreach planned for the upcoming year. What is...
Unique Babcock Flavors to Try This Summer
Summer is a great time to broaden your horizons. Testing out a different hairstyle or reading a new genre can often lead to the discovery of new favorites. The same can be said for experimenting with different flavors of ice cream! Summer is the perfect time to enjoy Babcock ice cream, made right here at the dairy plant on campus. To ensure you don’t get stuck in a rut ordering the same chocolate or vanilla cone, we’ve put together a...
What to Eat at the Memorial Union During Construction
Three weeks into the semester and it’s already time to study at the Union! While the Memorial Union is under a bit of renovation at the moment, there are still spots to grab a meal between classes or work on that paper. Along with the new Daily Scoop in the Paul Bunyan room, the Stiftskeller just opened a made-to-order sandwich shop called the Subskeller. Now open from 11 a.m. to 11 p.m., the Stiftskeller will serve their usual...
Campus ‘Craft’ Collaboration
Everyone loves the Terrace, but for three students, this summer will be extra special. College of Agriculture and Life Sciences , UW Business School and Wisconsin Brewing Company have uniquely collaborated on a new market product, Inaugural Red, a craft beer brewed by UW students in a fermented food and beverages class. Andy Lefeber, Sean Hinds and Paige Wolff are three food science students that have worked together since late...
Union Dining is Going Paperless
With Earth Day just around the corner, Union Dining is planning something to make trees and customers happy by implementing request-only receipts. The program, which is estimated to save $15,000 should the pilot be successful, is set to launch April 20 in two Dining locations and will allow cash registers to print receipts only if a customer asks for it, saving paper in the long run and taking another step toward sustainability in the...