2008 Woodie Awards
Eatin' good
Food service evolves from vending machines to first-class cuisine
Molly Balkenbush
Issue date: 10/12/07 Section: 50th Anniversary Special Edition
While SIUE Dining Services now provides a wide variety of food for students, has a brand new dining area in the kitchen, and uses state-of-the-art equipment, this was not always the case.
More than 30 years ago, before the Morris University Center existed, vending machines in the basement of Lovejoy Library were a student's only source of food on campus.
"After the last renovation, the whole food services changed drastically," Vickie Edsall, administrator of Dining Services, said. "We were only open on weekdays and we were not open for holidays or the evenings. Things have changed a lot."
Director of Dining Services Bill Canney said when he first came to SIUE, his goal was to change everything that existed during that time and upgrade it to the 21st century. When the MUC was first built, it was only open Monday through Friday to serve breakfast and lunch.
"It was just all congested," Canney said. "One of the major concerns we had was to increase the Dining Services space for our customers as well as increase our use of display cooking and (provide) more services made to order to improve the perception of freshness."
In 1994, Woodland Hall, the first residence hall, was built and the MUC began to offer dinner and weekend meals to students. Shortly thereafter, Prairie and Bluff Halls were built. During fall of 2000, what Canney refers to as "a hot dog cart," was put into Founders Hall.
In the summer of 2002, Starbucks Coffee, also known as the "opapi lounge" was built in MUC.
"We converted that area into a full 1,800-square-foot Starbucks, including a fireplace and wireless Internet connection," Canney said. "Also at that time, we doubled the size of our convenience store, Union Station."
When Union Station first came to be, Canney says it was "only the size of the information center." It doubled in size and then, in the summer of 2002, doubled in size again.
"Most recently, this past semester, we added more freezer and refrigerator space to meet the needs of Evergreen Hall," Canney said. "It included a selection of more natural, organic and vegetarian foods, as well as other refrigerator grab-and-go foods,"
More than 30 years ago, before the Morris University Center existed, vending machines in the basement of Lovejoy Library were a student's only source of food on campus.
"After the last renovation, the whole food services changed drastically," Vickie Edsall, administrator of Dining Services, said. "We were only open on weekdays and we were not open for holidays or the evenings. Things have changed a lot."
Director of Dining Services Bill Canney said when he first came to SIUE, his goal was to change everything that existed during that time and upgrade it to the 21st century. When the MUC was first built, it was only open Monday through Friday to serve breakfast and lunch.
"It was just all congested," Canney said. "One of the major concerns we had was to increase the Dining Services space for our customers as well as increase our use of display cooking and (provide) more services made to order to improve the perception of freshness."
In 1994, Woodland Hall, the first residence hall, was built and the MUC began to offer dinner and weekend meals to students. Shortly thereafter, Prairie and Bluff Halls were built. During fall of 2000, what Canney refers to as "a hot dog cart," was put into Founders Hall.
In the summer of 2002, Starbucks Coffee, also known as the "opapi lounge" was built in MUC.
"We converted that area into a full 1,800-square-foot Starbucks, including a fireplace and wireless Internet connection," Canney said. "Also at that time, we doubled the size of our convenience store, Union Station."
When Union Station first came to be, Canney says it was "only the size of the information center." It doubled in size and then, in the summer of 2002, doubled in size again.
"Most recently, this past semester, we added more freezer and refrigerator space to meet the needs of Evergreen Hall," Canney said. "It included a selection of more natural, organic and vegetarian foods, as well as other refrigerator grab-and-go foods,"
Be the first to comment on this story