I Am Miami

Student Spotlight: Project SEARCH

On September 26th, we received a direct message on Instagram from a student expressing how a student employee, Zane, was a phenomenal worker and always put a smile on everyone’s face at Western Dining Commons. As you know, social media is a powerful tool and is a way for our student body to communicate feedback about dining and other areas on campus. This message from a student sparked the interest of us here at Miami Dining and after contacting the manager at Western, Amy Allen, we were told that Zane is one of the few interns with the Project SEARCH program on campus.

Project SEARCH is a 9 month program that helps students with developmental disabilties secure a job within the workforce. Through that time period, the interns interact with a skills trainer, review their position, and rotate to other positions on campus every 3 months – giving them a range of locations, styles, and atmospheres to strengthen their skills. Project SEARCH has been working with dining and other facilities on campus since the 2010 – 2011 school year.

Project SEARCH was developed at Cincinnati Children’s Hospital Medical Center in 1996 when Erin Riehle was Director of the Emergency Department. Erin saw a need and believed since the hospital served individuals with developmental disabilities, it made sense to be reaching out and hiring people within this group. She began to think of the logistical steps to hiring and if it would be possible to train people with developmental disabilities to fill some of the entry level positions in her department, which involved things such as stocking supply cabinets and other tasks. As a starting point, Erin presented her ideas to Susie Rutkowski, then the special education director at Great Oaks Career Campuses. Erin and Susie formed a partnership and together they launched Project SEARCH.

Since the beginning, Project SEARCH has grown from a single site at Cincinnati Children’s to sites across the United States and Canada, England, Scotland, Ireland, Wales, and the Netherlands.

After visiting with the interns with Project SEARCH at Miami, their passion for their work was evident. They were eager to share their personal work experience, stories, goals, and dreams for their time in the program and after.

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Through his time working at Western Dining Commons, Cameron Jacquillard credits his experience working at the International Station at Western for furthering his interest in the culinary arts. He describes his time as something that has inspired him to one day start his own restaurant and apply for the television show, Hell’s Kitchen.

Cameron, among the others within the Project SEARCH, said they enjoy getting to interact with everyone and are gaining essential people skills. Developing upon those skills is crucial to them as people but also as employees in the future.

According to the U.S. Department of Labor Office of Disability Employment’s August 2017 statistics, only 20.5% of people with disabilities participate in the labor force compared to 68.8% of people without disabilities.  In addition, the unemployment rate of people with disabilities is more than doubled of that of people without disabilities, 9.4% and 4.4% respectively.  This is an improvement from August 2016 which had and unemployment rate of 11.3%.

For 2015 and 2016 Project SEARCH National/International graduates, the average employment was 75.5%. In 2015 – 2016, average employment of Butler Tech Project SEARCH was 90%, and for the 2016 – 17 graduates the current employment rate is 93%.

93% is a number that Project SEARCH coordinator and instructor, Rosi Wood, is proud of.  She says, “With this program, we instruct them to be better employees and better people. I challenge them and push them to be the best they can be with the 9 months that I have them so when they leave, they are ready for the workforce.” With a number like 93% of post-Project SEARCH employment rate, that is proof that the formula is working and we are proud that Miami Dining can help in that process.

Miami University Dining is committed to the employment of students all across campus. Student employees make a difference in the way our dining operations are ran and are vital to the culture. We are grateful for their hard work and contribution to all of our dining facilities, especially those involved with Project SEARCH.


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Staff Spotlight: Scott Rouse

“Have a little bit of adventure every day. It keeps life interesting.” Executive Chef Scott Rouse is a man with many hobbies and extracurricular activities, all of which keep his life interesting outside his extensive involvement here with Miami University Dining. Whether it be driving a hearse (he loves when you take selfies with it), scuba diving, or scaring people at Halloween Haunt for 11 years, he’s way more than a chef.

Scott is currently the executive chef for Garden Commons, Martin Dining Hall, Dividends, Middletown campus, and the Hamilton campus. He has been in the dining culture of Miami for 6 years, but has been a chef for 30 years. He has worked in every aspect of food service other than a hospital! He is heavily involved in staying busy and loves to have a good time doing it. We thought we would sit him down to learn even more about him.

Q: What is your background, both personal and professional?

A: I grew up in Liberty Township, Ohio, so I’m a local boy. Junior and senior year I went to vocational school at Butler Tech-D Russel Lee. I worked in the field for a year, then I went to New England Culinary Institute in Vermont for two years. I’ve worked at hotels (including Netherland Plaza), The Regal Cincinnati, fine dining, NKU,and also a retirement community. Outside of work, I do volunteer work two nights a week as a facilitator for Smart Recovery, which is a 12 step alternative that meets here in Oxford every week.


Q: What is the most exciting part about your job?

A: You know, sometimes these guys (students) are just having a bad day and they just want something hot in their stomach, they want to relax or chill out, or they might have had a bad test. When they come in, we get them on the right path again. That’s the most exciting part for me.


Q: What is your favorite part about Miami University Dining?

A: Diversity. As far as some of the other food operations I’ve seen before, I think we have a lot going on— it’s really cool. In my 6 years on campus, we’ve seen a huge shift in the dining halls. With all these new concepts like Garden and Maplestreet Commons, the cost of a swipe gives you multiple food concepts. The big push is because of the students. The students are well-traveled and know different food concepts and know what good food is, so that’s what they expect and we give them just that. It’s been exciting to see parents when they walk in and say “Wow this wasn’t like this when I was in college.”


Q: How would you describe your personality?

A: Quiet and shy… No, not at all! I can’t even say that with a straight face! I like to have a good time and that’s what it’s about. Your day is what you make it and if you’re having fun when you’re working, you’re going to give 100%. No one wants to go some place and be absolutely miserable. That makes your whole life miserable. There’s going to be times when you spend more time with coworkers than family, so you might as well have some laughs along the way.


Q: What are some of your hobbies? Interests?

A: I have more hobbies than I have hours in the day. I ride motorcycles, I drive a hearse that people take selfies with all the time outside, I’m a scuba diver and a certified rescue diver and I’m working on my divemaster certification. I am never bored! You know it’s true, idleness is the devil’s workshop, and let me tell you I’m a pretty good carpenter.


Q: What is one of your favorite dishes to prepare?

A: I can’t say I have a favorite dish but I have a favorite style. I’d say my favorite style would be creole. I love creole cuisine because it’s very American. You’re taking influences of French, Spanish, and African and you’re blending that just like America – it’s a big melting pot.


Q: What is your favorite dish to eat?

A: Anything that doesn’t eat me first. But really, my favorite meal is anything I don’t have to cook. It’s funny because people find out what I do for a living and they ask my wife “Oh, you must get some great meals.” She is like, “Yeah, but he doesn’t like to cook when he gets home.” Then they look at me like I’m a lazy bum. Woah, hold up! What do you do for a living? Do you want to do that when you go home? Because I don’t either!


Q: Cat or Dog?

A: Yes! We have a cat, a dog, and three fish. At one point we’ve had five dogs, two cats, a handful of fish in a water garden I built outside, and I even owned a pot bellied pig. Animals over kids! There’s some things even I won’t do.


Q: Any advice for people applying/working for Miami University Dining?

A: I think working in dining is a great experience, especially students that are potentially looking for their first job. That’s something here at Miami that I think is very interesting, is that we do have students who come that have never worked before. This is a really good experience for them to transition into the work world. The shifts are quite different than the real world, but it gives you a different perspective on things. For example, guest interactions. Everyone knows how they want to be treated, but now you’re on the other foot and now you get the opportunity to take care of somebody else. You learn time management, cleanliness, and so many interpersonal skills. It is a great transition into the real world.


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Student Employee Spotlight: Sydney Kemp

Sydney Kemp is a sophomore information systems and business analytics major from Fishers, Indiana. She is a member of Miami’s club volleyball team and Alpha Kappa Psi Business Fraternity. During the week, you can catch her at Maplestreet Station serving up some delicious foods. We sat down with her to ask her a little more about the girl behind the sneeze guard.


Q: If you could be any kitchen utensil, which kitchen utensil would you be?

A: I would be a spork. How can you beat that versatility?

Q: If your personality was a texture, which texture would it be?

A: The texture of those suuuuper soft blankets. You know what I’m talking about.

Q: What is the coolest place you’ve been?

A: I studied abroad in France last summer, so Toulon on the French Riviera in the south of France was probably the coolest. The Mediterranean Sea, with the pebble beach and villas along the coast was beautiful. Or Turks and Caicos, the water is so clear and beautiful there.

Q: What is the best gift you’ve ever received?

A: When my parents surprised my sisters and I with a cruise for spring break to the Caribbean back in high school. That was my first time out of the country, so that was super exciting and led to a lot of great memories with my family.

Q: What do you want to be when you grow up?

A: When I grow up, I wanna work in information technology for a Fortune 500 company. I also want to be an A+ parent someday!

Q: What is your favorite place to eat on campus?

A: Probably Maplestreet. Since I work there and see what people order all the time, I’ve made so many sandwiches and salads that look amazing and want to try new combinations. I just crave Americas and Delish all the time now.

Q: What would you want to be famous for?

A: Inventing something like a self-charging phone or hovercraft or something cool and techy like that.

Q: If your life was a book, what would be the title?

A: Here’s to Hoping it All Works Out

Q: What is your go-to fun fact? 

A: The average person eats 72 pounds of ketchup in a year.

Q: Who would you want to play you in a movie about your life?

A: Selena Gomez. 

Q: What is your go-to clean joke?

A: Why did the skunk cross the road? To get to the odor side!

Q: To where do you most want to travel?

A: Hawaii! I may be going next winter, which would be amazing. I’ve also always wanted to be Sydney in Sydney, Australia. That’d be cool.

Q: What one meal would you eat for the rest of your life?

A: Pan-fried pork dumplings from P.F. Changs. Arguably not a meal since it’s an appetizer, but they’re sooooo good.

Q: When are you happiest?

A: When I’m with family and friends.

Q: What is the best compliment you’ve ever received?

A: I don’t know if it’s the best, but I love when people compliment my handwriting.

Q: If you could only listen to one song for the rest of your life what song would it be?

A: Somewhere Only We Know by Keane

Q: What is your spirit animal?

A: A sloth, tbh.

Q: What are you currently binge-watching?

A: The Office! Always!

Q: If you could be anyone, dead or alive, for one day who would you be?

A: Barack Obama. He seems like a cool dude. And I’m sure he has had so many amazing experiences after being president for eight years.

Q: What would your band be named?

A: Skempp Inc.

Interested in joining our team? Apply for a job in dining services today at miamioh.hiretouch.com! We have a number of exciting opportunities available across campus!


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How to Survive Finals Week

  1. Plan out your meals ahead of time. Creating a meal plan for the week will keep you fed and energized. Having one less thing to worry about can also reduce some stress. Who wants to be trying to figure out where to eat when you can’t even figure out question one of the practice exam? Need some pointers on meal planning? Check out this post from a few weeks ago!
  2. Make a study schedule. While you’re coming up with a meal plan, go ahead and create a study schedule as well. This will keep you organized and make sure you have enough time to study for every exam. Want to make it more fun? Color-code it with your favorite, brightest colors to help keep everything straight.
  3. Eat a healthy breakfast. Jumpstarting your metabolism early on will help you stay focused throughout the day. Plus, who doesn’t love a good yogurt parfait?
  4. Choose a good studying location. While campus can get crowded during finals week, it’s important to find a study environment that works for you. If you can’t be productive if you’re around your friends, don’t study with them. If the second floor of King isn’t for you, don’t attempt to work there. Throw on some comfy clothes and find a quiet spot that is most your style and you’re set to crush that studying! As far as dining locations go, Maplestreet Station is a good study spot. If you study best in your dorm room, grab a meal to-go from Garden Market or load up on healthy study snacks at Market Street at MacCracken.
  5. Try meditating. Meditating for just 10 minutes can help you destress and focus on the task at hand. There are a bunch of apps for guided mediation and Spotify has a few playlists as well. If you want more tips on how to meditate and the benefits of practicing mediation, read this post!
  6. Workout. Much like meditation, exercise can help you clear your mind, destress, and re-energize you after a grueling study session. Endorphins released during your workout will perk you up, and get you ready for the next exam.
  7. If all else fails, coffee is your friend. Just make sure you’re also drinking a TON of water so you don’t get dehydrated and keep the caffeine intake under control to avoid getting jittery. Green tea is a great alternative.
  8. Let it go. Once the exam is over, it’s over. Don’t let the stress overwhelm you! Treat yourself after a hard exam with your favorite sweet treat, like ice cream from Miami Ice!

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Take a Trip Down Memory Lane

As the semester winds down, make sure to really take it all in before you leave campus. Don’t know where to start? Don’t worry. We’ve created a list of the top places you must visit on your stroll down memory lane.

Take pictures at each stop, tag us, and use the hashtag #MUEats to be entered to win a Fuji Film Instax camera! (Must be following @MiamiUDining on Twitter to win. Winner will be chosen Tuesday, 5/9 at noon.)

  1. Your Old Favorite Dining Hall
    Take a trip to your old favorite dining hall and get all you care to eat like it’s first semester freshman year again.
  2. Dividends Salad
    Everyone loves the Miami University exclusive sweet herb dressing. Throw it on some of Trader Green’s fresh greens and salad fixings and snap a pic!
  3. Wing Wednesday
    Whether you’re getting your wings fix at Wing Bar, Garden Market, Dividends, Martin or Harris, there’s something special about celebrating Wing Wednesday! Celebrate by getting wings in your favorite sauce with a side of celery or carrots.
  4. Miami Ice Gelato
    Handmade ice cream on meal plan … what could be better? Get your favorite flavor and mix-ins. If you don’t have a favorite, try the Miami exclusive Red Brick Bliss ice cream from Young’s Dairy!
  5. The Q
    It’s only been here for this school year, but The Q has quickly become a fan favorite. Get your favorite barbecue dishes and sides. Don’t forget about the loaded nachos or barbecue flatbread pizza!
  6. La Mia Cucina
    La Mia is Miami’s very exclusive sit down restaurant. Get a chicken parm or a fresh panini and sit with your friends in this classic joint located right in Harris Dining Commons.
  7. Late Night Pulley
    Late night and Pulley Diner. Name a more iconic duo … I’ll wait. Got a hankering for mozz sticks at 2:30 AM? Get them from Pulley; open 24/7 and all on meal plan!
  8. Weekend Brunch
    Throw it back to freshman year Sundays recapping the weekend’s events with your friends in the closest dining hall over a delicious brunch spread. Bring your pals and reminisce on all the classic tales of your time here at Miami.
  9. Garlic Bites
    Make sure you bring some gum because once you start eating the garlic bites offered at various locations around campus (Garden Commons is a good start), you won’t be able to stop. These addictive bites of warm, garlicky goodness are sure to satisfy.
  10. Favorite Late Night Study Snack
    Up late studying? Grab your favorite late night study snack from King Cafe and relive the countless study dates you’ve had over the years!
  11. Favorite Ice Cream from the Market
    Whether it’s Ben and Jerry’s, Madisono’s Gelato, Halo Top or another one of your favorite brands, get your favorite pint from Market Street at MacCracken or Emporium and enjoy with friends to cool down on a hot, end-of-semester day.
  12. Scoreboard Market
    Scoreboard Market was a student favorite even before it underwent renovation with Martin Dining Hall last year. It has quickly become a student favorite again, offering all your favorite to-go food making it a great trip down memory lane, especially for those who are graduating. Mini corn dogs? Spicy chicken sandwich? Whatever you fancy, snap a pic and send it our way while you sit back and enjoy Scoreboard’s great variety of a la carte delicacies.

Make sure you keep checking back on any of our social media accounts for updates!


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Getting to Know Brent Mason

After spending the past 21 years with Bob Evans, Brent Mason has been welcomed into the Miami University family with open arms as dining services’ new director of operations. As such, Mason oversees all the food and beverage on campus including our a la carte, convenience store and buffet locations.

We thought we’d take a moment with Mason and get to know a little more about one of the newest faces in our dining services.


Q: How did you get into food service?

A: The main reason was that my wife got pregnant. I was doing construction and did not have insurance. I had a college buddy that was a general manager at Bob Evans. He got me an interview at Bob Evans, so my venture into food service was more family-oriented. I wanted to get insurance for the family and for our child. I ended up staying there 21 years.

Q: Favorite thing in Miami Dining so far?

A: I think the opportunity with Miami. Miami does their own food instead of using an outside company like Aramark. There is so much opportunity for us to continue to improve the quality of the food, the safety of the food and even just in menu selection. We have so much leeway to create different menus.

I think one of our big drives right now, that is pretty cool, is being nut-friendly by next August and pushing to be more gluten-friendly, soy-friendly and really focusing on allergens. We want to make it a healthier place and a more inviting place for people who have special diets. 

Q: Could you briefly describe yourself personally?

A: I would say I’m pretty private about my personal life. I was brought up to be very respectful of others and I think that has carried with me. It’s something I am now trying to pass that onto my children. I also like being around my family.

Q: Do you have a personal philosophy you live by?

A: If you work hard and put the effort into it, you get out what you put in. If you do things halfway, you will never be successful, but by putting the effort in and working your tail off, you get what you earn. I believe in being a hard worker and continuing to learn every day.

Q: Do you have any hobbies or interests outside of work?

A: I ride a motorcycle. In nice weather, it’s very freeing and just relaxing to get out and ride. I love doing that. I love going to bike weeks or going on bike trips. It’s very enjoyable to me.

Q: Favorite dish to prepare?

A: I would probably say one of my favorites is chili. You can do a lot of things with it. I don’t really have a set recipe that I follow, but that’s probably my favorite to prepare.

Q: To eat?

A: Lasagna is one of my favorites.

Q: Least favorite food?

A: Just about every vegetable. I’m not a very big vegetable person. I’m definitely not a fan of brussel sprouts. Those would have to be my least favorite.

Q: Favorite TV Show?

A: I watch a lot of TV, but I watch a variety of shows, so I wouldn’t say I have a favorite one right now. The last one I really enjoyed was Sons of Anarchy. Sons of Anarchy was my favorite, but that has been off for a couple years now. 

Q: Cat or Dog?

A: I have a dog.

Q: Cake or Pie?

A: Pie.


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A Brief History of the Picnic

Picnics are a warm-weather classic. Most people picture gingham blankets and hand-woven baskets in the ideal picnic situation, but where did the picnic even come from? Who decided potato salad was a thing?

The origin of picnics track back to the Renaissance. The upper class would go on hunting outings and bring food with them on which they would feast outdoors. In literature from the same time period, Robin Hood and his men dining on simple breads and ales under trees served as a juxtaposition to these elaborate, outdoor dining events.

From there, the Victorian Era brought along a rise in the popularity of the picnic as they became a common social event for the upper echelon of Victorian England society. According to NPR, a popular guidebook for entertaining at the time called Mrs. Beeton’s Book of Household Management, named tables, linens, crystals and servants as essentials for a proper picnic.

Times have certainly changed. Gone are the linens and crystal, replaced with contemporary picnic classics like fried chicken, burgers and hot dogs. Today, picnics are held as school events, teambuilding activities or even just as an outing among friends. While the food served may never truly venture away from the hearty grill favorites, more health-conscious picnic-goers have more options than ever before. Chicken and vegetable skewers or grilled fish have become more popular picnic options and simple substitutions like turkey burgers, chicken sausage, whole wheat buns or even lettuce wraps can be great choices so you can enjoy a picnic without thinking about where those calories are going to sit.

Watermelon is a staple of any picnic event and is a great option just as is, but if you’ve never tried a watermelon and feta salad, now is the time to start. You could even throw the watermelon on the grill! Instead of sugary lemonade, try an agua fresca or a fruit infused water as a refreshing beverage.

Now that you have some background on where the picnic came from and a few pointers on throwing your own, be our guest at the picnic event of the semester — Picnic on the Patio on April 28th at Bell Tower Place from 11am-2pm!


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Getting to Know Ashley Blust

Ashley Blust is not only a registered dietitian nutritionist and licensed dietitian (RDN, LD), but she is also one of the newest faces in Miami University’s dining services. Blust, an alumna of the University of Cincinnati, worked in food service throughout her undergraduate studies and comes from a background working at hospitals in the Cincinnati area.

Bringing a wide range of nutrition knowledge and food service experience, we thought we’d take a moment to sit down with Blust and find out more about our new general food service manager.


Q: What does it mean to be a registered dietitian?

A: Being a registered dietitian essentially means you went the extra mile. Anyone can call themselves nutritionists, but to be a registered dietitian, you are required to take classes, do an internship and then pass the exam. The exam was absolutely the hardest thing I’ve ever done in my life.

To me, being a dietitian means you’re committed to the continuous learning about nutrition. Things are constantly changing and you have to keep up.

Q: Why is it important that Miami has a registered dietitian?

A: I think it’s important because when people think of college dining, they may think it’s a luxury of sorts, but really, dining is about nutrition. Nutrition is something we provide for our students, and we do everything we can in order for them to live a nutritious and well-balanced lifestyle. I think having a registered dietitian, who is an expert in everything they would need nutrition-wise, helps in that mission

Q: What is your favorite thing about Miami Dining so far?

A: I think my favorite thing so far is how above and beyond we go for special events and the variety at the various dining locations across campus. I mean, they’re so cool. From the concepts at Maplestreet with all those options, to the simplicity of Western, the Allergen Station and the wide range of options we have, I think it is the coolest thing in the world. I’m such a nutrition nerd, but I think it’s really incredible. If I were a freshman and I were looking at the school I wanted to spend four years at, and I saw this, especially being interested in nutrition and everything, hands down, I’d go here. I should have gone here, honestly.

Q: Could you briefly describe yourself personally?

A: I would describe myself as someone who is easy-going and easy to talk to. I understand that we may, as dietitians, promote A, B and C as the best way to do something, but there’s always a Z way to do something. Nutrition requires a personal approach and, in that sense, I like to think I’m easy to talk to and realistic.

Q: What is something people would be surprised to know about you?

A: I didn’t plan on being a dietitian. I wanted to be a physical therapist when I was a freshman and then a slew of other things. I decided I didn’t want to pursue a career in physical therapy, so I thought about an occupational therapist, which isn’t that different. I then switched to education, special education and then medical imaging before deciding I wanted to be a dietitian. I did not even think about being a dietitian until I was a junior, but I’m so glad I did. It’s a world of possibilities that I never imagined.

Q: Do you have any hobbies or interests outside of work?

A: Anything outside. I have two dogs. I have a Boston terrier named Thor, and then I have a German shepherd named Zeus. I take them for hikes and runs and things like that. I really like to kayak. I have my own kayak that I take on vacation to Florida and to different places around here. I like to fish out of the kayak as well. I’m not very good, but I enjoy it.

Q: Favorite dish to prepare?

A: I’ve been trying to venture out and try to make more ethnic foods. Recently, I made a really good butter masala. I’ve also been taking recipes back to the basics and trying to make them from scratch. I’m really good at making potato skins. It’s a pretty fool-proof one, but I’m really good at that.

Q: To eat?

A: My favorite dish would probably be this dish I created called body-builder casserole. It’s roasted sweet potatoes on the bottom and then you put kale, feta cheese and really lean ground beef. You top it with more feta cheese and bake it all into a casserole. It sounds super gross and it looks gross, but it’s really good.

Q: Least favorite food?

A: Olives. Nope, no olives.

Q: Favorite TV Show?

A: Right now my favorite tv show is probably Girls on HBO. I don’t watch a lot of TV or cable. I watch a lot of the streaming services like Netflix, HBO and Hulu.

Q: Cat or Dog?

A: Dogs. All day long.

Q: Cake or Pie?

A: Cake.


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Tyler Wills Named W. Lynn Darbyshire Award Recipient

Tyler Wills, a third-year student at the Middletown campus and member of our regional dining services, has been selected as the recipient for the W. Lynn Darbyshire Award.

The W. Lynn Darbyshire Award is a prestigious award, presented annually to a student of 3rd year status (Junior) who has demonstrated outstanding leadership in a student organization, student advisory council, student employment, community service, or campus committee assignment.

Wills is from Middletown, Ohio and currently serves as a student manager at the Middletown campus in dining services. As a student manager, Wills is responsible for opening and closing operation, counting down registers, keeping employee records, work scheduling, order entry, task assignment and general management. Being named the W. Lynn Darbyshire Award recipient was an unexpected honor for Wills.

“I am so incredibly grateful for receiving the award,” said Wills. “I was completely surprised when Dina [Hundley] called to tell me that I had won. It took a while to sink in, but I’m so proud of the accomplishment.”

Wills is majoring in integrative studies with concentrations in organizational leadership, social media marketing and computing communications. After college, Wills plans to move somewhere warm (likely southern Florida or southern California) to work in sales, marketing and/or public relations. He plans to get his real estate license and aspires to travel as much as he can.

The award was established in 1995 in honor of W. Lynn Darbyshire, Miami University’s first Director of Student Affairs & Athletics (1967-95) and first men’s basketball coach (1967-76), and in recognition of Darbyshire’s emphasis on character and leadership among Middletown Campus students.

The W. Lynn Darbyshire Award is one of various honors to be awarded at the Miami Regionals Award Ceremony on Friday, April 28 at 5:30pm. All faculty, staff and students are welcome to attend.


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How to Eat Like an Instagram Foodie

It’s easy to get sucked into a rabbit hole of aesthetically pleasing food pics on the Instagram explore tab, but have you ever wondered how to get those scrumptious looking eats? Well, wonder no more. We’ve scoured the internet researching current and upcoming trends in food blogging and we’re here to help you be the best Instagram foodie you can be. We found a couple trends that, if you haven’t heard of them already, you’re about to.

Buddha Bowls

Buddha bowls (also called power bowls, hippie bowls or macro bowls) are a convenient way to get all the macronutrients and filling protein your heart desires. When done properly, these meals are highly photogenic because of all the vibrant colors from the different, nutrient-rich ingredients you will use.

According to a blog post by the author of Valises & Gourmandises, Aryane, titled “Anatomy of a Buddha Bowl + 3 Delicious Recipes”, a buddha bowl will typically contain veggies, greens, a grain, a protein, a healthy sauce and some extras like dried fruits, nuts, seeds, etc. In general, Buddha bowls are chock full of protein and will keep you full for hours while you’re watching the “likes” roll in on that immaculate ‘gram you just posted. You can check out more recipes in this post or in this article from Buzzfeed.

Pineapple Boats

Whether on tumblr or Instagram, we’ve all seen the artsy pictures of a pineapple boat with a tropical sunset in the background. No matter where in the world you are – a tropical island or just your own kitchen – you too can have a pineapple boat in hand. They are actually super easy to make. The hardest part is deciding between savory and sweet.

The savory option fills the boat with teriyaki chicken and white rice to create a mouthwatering, protein-packed combination. The sweet option uses any mixed fruit you want to turn the pineapple into a serving vessel for a beautiful fruit salad. Either option is sure to please, both aesthetically and taste-wise.

Jackfruit

If you haven’t heard of jackfruit yet, you soon will. This funky looking fruit is taking the foodie world by storm. When boiled and shredded, it has the same texture as pulled meats like pork. Adventurous eaters all over are using pulled jackfruit in recipes typically reserved for meats.

Whether in tacos, sandwiches or stuffed inside rangoons, jackfruit is making an appearance. This recipe turns the giant green fruit into a great summer barbecue treat.

Charcuterie Boards

Charcuterie boards are the more sophisticated way to eat cheese and crackers. The variety of meats and cheeses are sure to please any crowd, and they look great all put together. While many charcuterie boards look complicated and overwhelming, they are actually pretty easy to accomplish. First, you’re going to want to pick a good assortment of cheeses with different textures and flavor profiles to balance each other out.

You’re also going to want a variety of meats to go with your cheeses. With local butcher shops on the rise, it is easy to find some really cool sausages and artisanal sliced meats. If you give your guests variety with the meats and cheese, they’re going to want variety in their crackers and bread too.

Make sure you’re mixing hard, crunchy crackers and softer sliced baguettes to go with the different textures of the cheeses. It’s probably best to stay away from bold flavors on the bread front or else they will take away from the various flavor profiles of the cheeses. You may want to include a spread or too like a nice mustard or tapenade. To top it all off, be sure to include fresh, seasonal fruits and pickled garnishes like olives or gherkins.

However you choose to up your Instagram foodie game, be sure to tag us in your photos!


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