On this episode of GWTF, we talk food at UConn. *does happy food dance*

Michael White, Dining Services representative, joins us to talk about the different options available to students on campus as well as the accommodations provided.

Our very own Riley McNaboe, joins Manny and Rode as they talk about their favorite dining halls on campus and the different dishes you can enjoy when visiting our DS facilities.

Mason Love changes it up and talks HUSKYMANIA and the love we all have for sports at UConn.

https://www.podbean.com/ew/pb-p9925-1014dbb

Here’s the scoop: UConn Dairy Bar to fully open

MICHELLE WARREN

Chronicle Staff Writer

STORRS — Customers have been picking up their frozen treats outside the UConn Dairy Bar for almost a year due to the pandemic.

While better than nothing, folks have been eagerly looking forward to the day they can stop by the landmark and order a cup of dairy deliciousness themselves.

Starting Thursday, they can.

As they were busy preparing for customers, dairy bar employees expressed enthusiasm about returning to some normalcy as the state’s COVID-19 metrics and vaccinations rates have allowed this key step.

“I know the customers are probably ecstatic,” UConn Dairy Bar employee Nicole DiMare, a junior at UConn, said while at the restaurant Tuesday.

On Thursday, the ice cream shop’s main store, which is at 17 Manter Road, will be open from 11 a.m. to 7 p.m.

Read more of this article at https://thechronicle.com/stories/20210421DAIRYBAR.php

After 10 months of online ordering with curbside pick up, the UConn Dairy Bar is officially reopening their doors to the public on Thursday, April 22nd.

The Dairy Bar will be closed on Wednesday, April 21st so that they can prepare for the reopening. Online ordering will no longer be available.

Hours going forward will be Thursday through Sunday from 11am-7pm.

• Masks and distancing are required.
• Please follow the signage on the property.
• Limited outdoor seating.

Shakes and sundaes are back on the menu and the retail refrigerators/freezers will have (based on availability): half gallons, cheese, eggs, Moo Packs, and giant ice cream sandwiches.

Kuhl said lots of UConn’s culture has changed over the course of his time there. He spoke about changes in the structure of the semester and events that took place. 

“We’ve seen a lot over the years,” Kuhl said. “Academics have changed, they used to bring kids back on campus before classes started in the fall for a huge WoW (Week of Welcome) picnic … One year, I was responsible for doing the food part, but I would work with student activities, and they would plan the bands and work with me on the theme.” 

Kuhl went on to discuss his development of the student management program. He said he felt the program was a great way for students to develop managerial skills for the future. 

“Each dining hall then did an interview process and would then hire student managers,” Kuhl said. “They took over the role of, like, hiring, doing all the paperwork for student payroll, doing the payroll, and then overseeing supervisors, so it was such a great experience for these kids, and that’s probably the best part that I love about my job is working with students and seeing them grow.” 

Kuhl also spoke about the managerial training program he helped establish. He said the program gives people the opportunity to work in various diverse dining environments.  Read more on Daily Campus

Dining Halls:

McMahon (beginning Thursday, May 6th)

• Take-out only
• No indoor seating (indoor seating begins May 13th, however food will still be served in to-go containers)

Regular Hours:

Breakfast: 7am-9:30am
Lunch: 11:00am-2:30pm
Dinner: 4pm-7:15pm (Ramadan pick up 7:15-8:30pm through May 12th)

Students in Medical Quarantine or Isolation

Students in isolation will still be moved to Mansfield Apartments and have their food delivered by UConn Catering.

Students who are in medical quarantine will have their food delivered to them by UConn Catering.

When a student is removed from medical quarantine status their last delivery from Catering will be breakfast on that day and they will be able to eat at McMahon for lunch.

Retail Locations:

What’s Open?

• Beanery Cafe* (Benton Museum) – through May 7th, Mon-Fri, 7:30am-3:00pm 
• Market Cafe* – (Student Union) – May-August – Mon-Fri, 7:30am-3pm 
• Convenience Store* (Student Union) – May-August – Mon-Fri, 9am-3pm
• Mango* – (Student Rec Center) through May 7th, Mon-Fri, 10am-6pm

UConn’s food truck gets new spin as kitchen-to-outdoor serving station hybrid

Click the image below to read more from Food Management magazine about the spring semester revival of the Food For Thought Food Truck.

The UConn Creamery has produced some new cheese flavors that are now available for sale at the Dairy Bar. There are also new flavors of queso (now known as Old Farm Lane Fresh Cheese).

The Storrs Original Farmstead Jack is made with fresh UConn milk and a unique mix of cultures that produce a buttery masterpiece that is dense and creamy with a sweet, tangy, and slightly sharp finish.

The 1881 Reserve is hand-selected blocks of Storrs Original Farmstead Jack that are further matured to achieve their full potential. As a result, 1881 is more complex; rich, and nutty with notes of fruit.

Current flavors of Old Farm Lane Fresh cheese include roasted bell pepper, original, diced green chili, black olive, bacon, chipotle, pepperoni, and cracked black pepper.

And don’t forget Juustoleipa! This Finland-style “bread cheese” is available in plain, jalapeno, and pepperoni.

Open for online ordering with curbside pick-up Wednesday-Sunday from 11am-5pm; orders must be placed by 4:30pm. Customers should expect a minimum 30-minute wait for their order to be prepared.

Congrats to seniors Danielle Costa & Giuliana Marchetti! Their pizza creations for our first Senior Slice were selected out of six finalists. Voting was open to the entire UConn community during the week of March 5th-12th!

Both winners will receive a pizza party pack to share their creation with friends. USM, North and McMahon will be serving the slices on March 24th during lunch and dinner.

• Danielle Costa – Mac ‘n Cheese (base) with pulled pork, onions, peppers, cheddar cheese, bbq sauce & oregano
  
• Giuliana Marchetti – Spicy red sauce (base) with vegan meatball, vegan Italian sausage, spinach, peppers, vegan slice Chao cheese, pesto (nut/cheese free) & oregano

Any student who had a meal plan this semester and is approved to be on campus from April 12th-May 12th will be able to participate. Students will tap their ID for the dinner meal. Students will also need to sign in for the breakfast meal when they pick up their dinner. There is no indoor seating after April 11th.

Passover meals will be served out of the Gelfenbien Grab & Go window from Tuesday, March 30th-Friday, April 2nd.

Use our online form to sign up for meals for yourself and guests.