Author: vermontnews

The University of Vermont’s much anticipated Central Campus Residence and Dining Hall, under construction for two years, will open on August 26 when students return to campus.

The dining hall portion of the new building is one of the most innovative in American higher education, designed to promote student engagement with open kitchen formats, live demonstrations and digital screens that provide nutrition advice and tell the story of UVM’s commitment to local food.

At the heart of the dining hall space is the Discovery Kitchen and Exploration Station, which provides experiential culinary education for students.

“Our vision is to transform students into lifelong learners who make informed choices within our complex food system,” said Melissa Zelazny, director of UVM Dining. 

“The new dining hall and teaching space will allow us to do that. The Discovery Kitchen is focused on engaging students in the three key areas of health, culture, and sustainability and answering their questions about about where their food comes from and how to prepare it.”

“Students might learn how to pickle, make a base sauce or prepare their own dinner with ingredients from the Intervale Food Hub.,” said Susan Cathrall, operations manager for the new dining hall.

The culinary team for the new Central Campus Dining Hall is led by Brandon Williams, campus executive chef.

Williams, a graduate of the Culinary Institute of America, joined UVM Dining in 2015. He started his professional path at the Beacon Restaurant in New York City and Fog Island Café in Nantucket, Massachusetts, later moving to his home state of Vermont, where he worked at the Bristol Bakery and the Inn at Essex, also teaching classes there. Williams’ passion and energy are an inspiration for his team, and his creativity led UVM Dining to surpass its Real Food Challenge goal – of 20 percent real food by 2020 – three years early. His ultimate goal is to convey his passion for food to the students so they will try new things and truly appreciate their food experience.

Chef Sarah Langan, a graduate of Green Mountain College in Poultney, Vermont, the Culinary Institute of America in Hyde Park, New York, and L’Ecole de Cuisine Francaise in Littlington, East Sussex, England, will work directly with students in the new dining facility. A native of Syracuse, Langan joined the UVM Dining team in 2016 as the executive chef for the Davis Center. She is known in the community for her work running the South End Kitchen and as a chef instructor at New England Culinary Institute in Montpelier for more than 20 years.

Joseph Perrella, executive chef in the Central Campus Dining Hall, joined the UVM Dining team in 2016 as the chef for Cook Commons Dining Hall.  Perrella started his career in his family’s restaurant, and some of his earliest memories are picking fresh herbs and learning family recipes from his grandmother. His travels through Europe ignited a passion for seasonal ingredients, and, in 2005, he returned to his home state of Vermont to continue his career. Perrella is excited to produce authentic, creative cuisine and to inspire students to try new menu items. 

The dining hall will be open from 7 a.m. to  9:30 p.m. on Monday through Friday and 8 a.m. to 8 p.m. on Saturday and Sunday.

Source: UVM News

On Friday, Aug. 25, one of the largest, most academically talented and diverse classes in university history will arrive on campus, ready to begin their journey as Catamounts.

 

The Class of 2021, more than 2,600 students, at a glance:

• Along with last year’s record-breaking class, the Class of 2021 boasts the highest average combined SAT scores and average GPA in school history.  
• Thirteen percent of the incoming class are students of color — the second highest percentage in any UVM class.
• The percentage of students of color who said yes to UVM is the highest in UVM history. Seventeen percent of the students of color admitted to the university have joined the class. That’s up from 12.4 percent last year.
• A record number of Green & Gold scholarship recipients (awarded to top rising seniors at 68 Vermont high schools) have said yes to UVM. Forty-one Green & Gold scholars have joined the Class of 2021.
• The Class of 2021 includes more limited-income Vermonters than ever before. Since the Catamount Commitment program was launched this past fall, which covers tuition and comprehensive fees for Pell-eligible Vermonters, this population in the incoming class has grown by 22 percent. The inaugural Catamount Commitment students, who will also benefit from a mentoring program and other services, includes approximately 170 students.
• Fourteen percent of the incoming class are first-generation college students.
• The Class of 2021 hails from 47 states and 25 countries. Twenty-two percent of the class are Vermonters, and 8 students are Vermont New Americans.

“This class is proof of the University of Vermont’s commitment to expanding access to higher education for underrepresented students,” says Stacey Kostell, vice president for enrollment management. “The high caliber of the class’ academic profile and accomplishments is a testament to the exciting advances we see on our campus, and we’re thrilled that these exceptional students have said yes to UVM.”

STEM Complex, New residence hall open

Among those advances are several new building projects that will transform the academic and student life experience. Two components of the university’s new STEM Complex have come on line: Discovery Hall, home to state-of-the art teaching and research facilities, and a renovation of Votey Hall that includes a bridge connecting the engineering building to Discovery. Construction continues on the STEM Complex, with the dismantling of Cook Physical Sciences to make way for Innovation Hall, scheduled for completion in 2019.

Next door to the STEM Complex is the 695-bed Central Campus Residence Hall, the primary home this year to the residential component of UVM’s Wellness Environment, a national model for healthy living grounded in neuroscience. The new residence hall features a fitness center, a dining hall, and a bridge connecting it directly to Bailey/Howe Library.

Events celebrating the opening of these projects are planned for the fall semester:

• Central Campus Residence Hall: Friday, September 15, 3 – 5 p.m.
• Library bridge and first floor renovation: Thursday, August 31, 11 a.m. – 1 p.m.
• Discovery Hall, Thursday, October 5, 4-6 p.m.

Additionally, a new headquarters for UVM Rescue, the student-run organization that provides advanced life support services to campus and Chittenden County, will open this fall. An opening event is planned for Saturday, October 7, from 4- 5 p.m.

Learn more about ongoing construction projects on campus, including Ifshin Hall, an expansion of the Grossman School of Business’ Kalkin Hall, and a renovation of Billings Library, on the Building UVM website.

Move-in day Friday kicks off Opening Weekend, an annual program that helps acquaint new students with college life. The weekend culminates in a convocation ceremony, Sunday, Aug. 27 at 6:30 p.m. in Patrick Gymnasium, to celebrate the opening of the new academic year. Following convocation, the UVM community will process down Main Street to the University Green, where the Class of 2021 will participate in a twilight induction ceremony.

Classes begin for all undergraduates Monday, Aug. 29.

Notable fall events

On Monday, September 25, the author of A Deadly Wandering, the book all incoming first-year students read over the summer, will give a talk in Ira Allen Chapel.

On Wednesday, September 27, UVM and the Vermont Humanities Council will co-host a talk by journalist and author Calvin Trillin, at 5:30 p.m. in Ira Allen Chapel.

On Wednesday, November 1, Michael Moss, author of SALT SUGAR FAT: How the Food Giants Hooked Us, will give the Aiken Lecture at 5:30 p.m. in Ira Allen Chapel.

Source: UVM News