Spring Valley Student Farm Fall 2020 Housing App

Spring Valley Student Farm (SVSF) sprouted in spring 2010 from a project planted by Residential Life. Since that time SVSF has blossomed into a year-round community for eleven student farmers living in two UConn houses 4.5 miles off campus. The student farmers learn about sustainable community living, organic food growing methods and the business aspects of how food is harvested, processed and presented to the UConn dining community. As stewards and ambassadors of the farm the student farmers support Spring Valley Student Farm as an educational destination where everyone may come together to learn and grow.

Spring Valley Student Farm exists as a collaborative venture between Dining Services, Residential Life, EcoHouse Learning Community and First Year Programs, the College of Agriculture, Health and Natural Resources, and the Office of Environmental Policy.

 Students who live at SVSF are expected to volunteer 10 hours per week of labor to qualify for a significantly discounted room rental rate.

Click below for the Fall 2020 Housing App. Apply today – only a few spots are available.

The deadline to apply is January 27th, 2020.

SVSF Housing

End of Semester & Winter Break Hours

Dining Halls – End of Semester Hours

Friday, December 13th

Last day for Grab & Go’s

Saturday, December 14th

Breakfast, Lunch & Dinner – South, McMahon & Northwest open:

Hot Breakfast: 7am-10am
Cold Breakfast: 10:00am-10:30am
Brunch: 10:30am-2:15pm
Between Meals: 2:15pm-4:15pm
Dinner: 4:15pm-7:15pm

Sunday, December 15th – Commencement Meal Options

Service only at McMahon Dining unit (same hours as Saturday, Dec. 14th above)

Semester meal plans end with dinner at 7:15pm

** All flex passes and points expire at 7:15pm on Sunday, Dec 15th**


Winter Break 2019-2020

Buckley: December 16th, 2019- January 11, 2020
McMahon: January 12, 2020-January 18th, 2020

Staying on campus for break? Call our office to purchase a Winter Break Meal Plan.

Meal Hours: 7 Days A Week

Breakfast: 7:00am-9:30am
Lunch: 11:00am-2:15pm
Dinner: 4:15pm-7:15pm


Retail Hours for Exam Week and Winter Break

ExamWeek_WinterBreak 2019-2020 Retail Hours_web

 

Extended Hours for Study Hall

For the 2019 Fall semester finals week, McMahon and Northwest will have extended hours for Study Hall. Snacks and coffee available for those utilizing study hall. Late night dinner will be served on the normal schedule until 10pm in each dining hall (Sunday-Thursday).

In The News: UConn to hold second Give A Meal day of the semester

Since the program’s creation, it has donated $9,815 towards food insecurity for students on campus. This amount has over doubled with the recent Give A Meal day on Oct. 16, before which the program had only raised $4,302. Pierce encourages any student with extra flex passes to donate. 

Click the image below to read more from The Daily Campus.

Give A Meal on Dec. 4 to Help Students Fight Hunger Insecurity

Swipe Out Hunger, is a nation-wide program that collaborates with colleges to help put an end to student hunger and assist those who struggle with food insecurity. The Department of Dining Services and Community Outreach are collaborating with the Dean of Students Office to launch this program at UConn.

Students with a traditional dining plan interested in helping another student fight hunger insecurity can do so at the Give A Meal event:

  • WHEN: Wednesday, December 4th.
  • WHAT TIME: Swipes will be accepted at all eight dining units from 4:15pm-7:15pm.
  • WHAT YOU DO: Swipe in one time and let the Dining staff member know you want to donate a flex pass.
  • All proceeds will go to the UConn Swipes initiative.
  • Since its inception, the UConn Swipes initiative has donated $9,815!
  • PRIZE ALERT! Anyone that gives a flex pass on 12/4 will have a chance to win a $10 Dairy Bar gift certificate! One name will be randomly selected on 12/5 and contacted via their UConn email address.

I don’t have a traditional dining plan, how can I help? Anyone interested in supporting the Students First Fund with a direct donation can do so by visiting https://studentaffairs.uconn.edu/students-first-fund/. The Students First Fund was created by the Division of Student Affairs and is supported by private donations. The program supports students who have experienced an unanticipated hardship. Your gift enables the University community to demonstrate the care and concern they have for students, reminding them that they are an important and valuable part of the UConn community.

 

Chef Profile: Susan Chang

Susan Chang’s love for cooking began as a child growing up in Taiwan. With no formal education, she learned everything with on-the-job training. Her grandfather was also a chef and she recalls that he always had a stern look on his face since he took his work so seriously.

Being in family-owned restaurants has been the backbone of her culinary career. In 1985 she moved with her family to the United States where she was part owner and operator of the restaurant they opened in Nebraska. She then moved to New York to work in another family-owned restaurant, eventually landing in Storrs.

In 1998, Susan and her family purchased a restaurant in downtown Storrs and opened Chang’s Garden, serving authentic Chinese food to the UConn community for many years. Although Susan and her sister have since sold the restaurant, it is still called Chang’s Garden and in operation today.

Dining Services Culinary Competition

After leaving the restaurant business, Susan started as a kitchen assistant at UConn Dining in 2010, eventually working her way up to a chef three years later. She currently works as a chef at South Dining Hall where a variety of international foods are served. For Susan, food and family have always gone together and she often brings specialty/authentic foods from home to share with staff and managers. She takes a great deal of pride in her work and food, loves her job and says the students at UConn help to keep her young!

Get to Know Chef Chang:

Favorite Quotes: “Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There’s nothing wrong with that: The great cathedrals of Europe were built by craftsmen — though not designed by them. Practicing your craft in expert fashion is noble, honorable, and satisfying.” – Chef Anthony Bourdain

“The way you make an omelet reveals your character. – Chef Anthony Bourdain

Cooking Philosophy: I love to cook and watch students (and others) enjoy the food I make.

Cooking Secret: Using pizza dough to make scallion pancakes.

In the Kitchen With UConn Women’s Basketball

The UConn Women’s Basketball team took their team building skills off the court and into the kitchen with members of the UConn Dining team. Chef Robert Landolphi (assistant director of culinary operations) and chef Ron Swiller lead the team in creating six recipes as part of a UConn Sports Nutrition Hungry Husky Cooking Class in the Dining Services Innovation Lab.

As the chefs guided the team through the creation of each dish they provided useful prep and kitchen basics such as: knife skills, deboning salmon, proper cooking temperatures, using a food processor, and how to sauté, grill and pan fry. To top off the evening the team built their own parfaits in martini glasses with black bean brownies.

The Innovation Lab is a commercial kitchen that includes classroom space and is used to host cooking classes and develop new recipes for the campus community. Recipes included:

  • Garlic Butter Herbed Baked Salmon with Broccoli
  • Sweet Chili Teriyaki Chicken / Sticky Rice
  • Classic Caesar Salad with Herbed Croutons and Bacon Crumbles
  • Zucchini Dill Fritters with and Lemon Yogurt Cucumber Sauce
  • Risotto con Parmigiano Reggiano
  • Black Bean Brownie Parfait

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Photos by Jeff Gonci – UConn Dining. Please do not reshare these photos w/out permission. Contact ddsmarketing@uconn.edu)