A sushi bar is one of the new additions to the Club food outlet in Vanier Hall.
Food Services is making changes to the Club outlet in Vanier Hall in its continuing effort to improve the dining experience for patrons.
A storage box will collect employee donations to student food banks.
A storage box will collect employee donations to student food banks.
Brothers Joel and Evan Blakely share a fraternal dinner Friday in the residence student lounge.
The residence lounge promises casual buffet dining in Vanier Hall.
Executive chef Paolo Vasapolli seeks some respect for kale with his recipe roasting it alongside potatoes to top grilled chicken.
Executive chef Paolo Vasapolli seeks some respect for kale with his recipe roasting it alongside potatoes to top grilled chicken.
Executive chef Paolo Vasapolli takes avocados beyond guacamole with his recipe for avocado fries.
Executive chef Paolo Vasapolli takes avocados beyond guacamole with his recipe for avocado fries.
The Iona Campus Food Bank is open on Tuesdays from 11 a.m. to 1 p.m. during the summer.
Sandi Rose credits the success of the Iona Campus Food Bank to its donors and volunteers.
The food bank is open one day a week during the summer, but even with reduced hours, she said more than 80 students utilize the service.
“Money is tight for students and even if you have enough for tuition and books, you may not have enough for food,” Rose said, director of the Iona Campus Food Bank. “It’s so important for their education and their brain to be well fed.”
Executive chef Paolo Vasapolli says a good stock and short-grain rice are the keys to making risotto.
Executive chef Paolo Vasapolli says a good stock and short-grain rice are the keys to making risotto.
Campus Food Services staff will contribute a pot of soup to the fight against heart disease and stroke.
Campus Food Services staff will contribute a pot of soup to the fight against heart disease and stroke.
Executive chef Paolo Vasapolli provides the recipe for the soup served during last week’s dedication of Turtle Island Walk.
Executive chef Paolo Vasapolli provides the recipe for the soup served during last week’s dedication of Turtle Island Walk.
UWindsor Food Services has contributed split pea and apple soup to Thursday’s “Great Soup Kitchen” fundraiser for the Heart and Stroke Foundation.
UWindsor Food Services has contributed split pea and apple soup to Thursday’s “Great Soup Kitchen” fundraiser for the Heart and Stroke Foundation.
