I can't believe this is already the end of my forth week here (half-way through my stay here). It was a busy week with lots of fun activities. Dot and I each led an Allergy Awareness booth this week. On Tuesday we set-up at the Rock Garden. Luckily for us we had nice weather for being outside. During the event we had lots of samples for students to try: Mushroom Bulgogi Tacos (pictured below), Asian Hummus Platter, Chewy Double Chocolate Cookies (pictured below), and Green Tea Lemonade. The event not only helped spread awareness about food allergies and the services Dot provides to students on campus with special dietary needs, but we even had some students stop by to try mushrooms! We had lots of positive reviews on the food. I really took this time to learn as much as I could for my event on Thursday.
Wednesday was spent preparing for my event on Thursday. As this is my first event and my business plan project for this internship I spent a lot of time going over my packing list, checking my handouts, and trying to make sure I was prepared for all possible scenarios. Dot has done many of these events and is able to make it look very simple.
Thursday, it was time to see all my hard work and preparation in action. We finished some last minute printing (the printer was being fixed yesterday afternoon) and packing in the morning. Then it was time to head to Couch to pick up my food order and take inventory that everything was their. Everything looked great (thanks to the kitchen staff!) so we packed all of the event equipment onto a catering truck to transport it to the Union. Lucky we were inside because it was starting to mist outside. We got their ahead of schedule giving me plenty of time to set up (pictures below). I had fun spending the day in the Union talking with students. We got a lot of positive feedback on the food: Vegan 3 Layer Dip and Puppy Chow. I was pleased with how well the Puppy Chow went over as that was part of my recipe development/modification project. Some of the students had never had Puppy Chow before since it is traditionally made with peanut butter, butter, and milk chocolate (each a top 8 allergen). Over half of the recipe cards were picked up and by the end of the event only 1 serving of Puppy Chow and 5 servings of dip remained. Even more importantly, we had many students who came and talked to us about their food allergies and where able to learn about the services Dot provides on campus. Additionally, we also saw lots of other students reading the posters!
Next week I am off to check out what is going on at Cross. Hopefully Glow (top 8 allergen free/gluten free) will be able to open soon!
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