Food and Nutrition professor Diane Wagoner and a team of students in the Dietetic Internship Program provided savory salads and other light lunch fare to members of the campus community during their Lunches-to-Go Week, July 17–24.
Wagoner and her crew prepare pork loin for a salad with romaine, sugar snap peas, a tomato marinade, and honey dijon dressing.
The students began work each morning at 8:30 at the kitchen in Ackerman Hall. They made almost everything from scratch, from salad dressings to grilled pork.
Back, from left: Rachel Springer, Joelle Ference, Desiree Heckman, Bethany Dawson, Anna Hummel, Hana Smith, Francesca Calabrese, Kristyn Cromer. Front, from left: Alyssa Conti, Jaimie Ogle, Molly Snyder, Melanie Laird
In all, they prepared about 275 lunches to delighted recipients around campus. Each included an afternoon snack as well as a recipe.
This is the fourth year the Dietetic Program has offered Lunches-to-Go Week.
In addition, they delivered them to appreciative recipients around campus.
photos: Ellen Marie Matis
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