Podcasts about umass dining

Garret DiStefano likes to say that he's the CFO — that's chief food officer — at UMass Dining, which has been named the best program in the country eight years running by the Princeton Review. On the next episode of BusinessTalk, contributing writer George O'Brien talks with DiStefano about the many ingredients that go into not just a successful program, but the best program in the country. And also about what it takes to not simply reach the top — something that's hard enough given the high level of competition from schools across the country — but what it takes to stay there year after year. It's all must listening, so tune in to BusinessTalk, a podcast presented by BusinessWest and sponsored by PeoplesBank.

Garret DiStefano likes to say that he's the CFO — that's chief food officer — at UMass Dining, which has been named the best program in the country eight years running by the Princeton Review. On the next episode of BusinessTalk, contributing writer George O'Brien talks with DiStefano about the many ingredients that go into not just a successful program, but the best program in the country. And also about what it takes to not simply reach the top — something that's hard enough given the high level of competition from schools across the country — but what it takes to stay there year after year. It's all must listening, so tune in to BusinessTalk, a podcast presented by BusinessWest and sponsored by PeoplesBank.

BusinessWest Editor George O'Brien continues his series of discussions with members of the magazine's 40 Under Forty class of 2021. This week, his guest is Chris Howland, director of procurement, logistics, and special projects for Auxiliary Enterprises at UMass Amherst. The two discuss all that goes into his job, but mostly they talk about the award-winning UMass Dining program and all that goes into keeping it at the top of the heap among programs across the country. It's must listening, so join us on BusinessTalk, a podcast presented by BusinessWest in partnership with Living Local. See omnystudio.com/listener for privacy information.

BusinessWest Editor George O'Brien continues his series of discussions with members of the magazine's 40 Under Forty class of 2021. This week, his guest is Chris Howland, director of procurement, logistics, and special projects for Auxiliary Enterprises at UMass Amherst. The two discuss all that goes into his job, but mostly they talk about the award-winning UMass Dining program and all that goes into keeping it at the top of the heap among programs across the country. It's must listening, so join us on BusinessTalk, a podcast presented by BusinessWest in partnership with Living Local. See omnystudio.com/listener for privacy information.

Heck. Shoot. Darn. The boys discuss swearing, including ancient origins, cultural norms, childhood stories, gender stereotypes, and more. In trying to assemble a hierarchy of curse words from least offensive to most egregious, the gang finally finds something they passionately disagree about. At the end, we wrap up the season with a riveting conclusion to the UMass Dining bracket.

 “The term ‘healthy’ is as subjective as ‘tasty’ – and it’s used by grandmothers and marketers all over the world to “sell” food.” – June Jo Lee June Jo Lee is a Food Ethnographer, User / Stakeholder Experience Designer and Strategist. She has spent over a decade in ordinary and extraordinary kitchens to understand how and why we eat. As the Resident Food Ethnographer for Google Food and UMass Dining, June Jo provides user insights, multi-stakeholder design and strategic visioning. She is a member of Google Food Lab and speaker at food industry events including Grain Gathering, Monterey Bay Aquarium, CIA’s Menu of Change, Oldways, Nutrition and Health, American Heart Association, Natural Expo West, National Cooperative Grocers and FARE. Previously, she was VP of Strategic Insights at The Hartman Group, leading qualitative research projects for Whole Foods Market, Safeway, Target, Starbucks’ Evolution Fresh, Dairy Management Inc, Kraft, Nestle, Hersey, Heinz, General Mills, Kellogg’s, PepsiCo.  June Jo studied anthropology at Harvard Graduate School of Arts and Sciences, and started her career in food as a produce team member at the original Whole Foods Market in Austin. She grew up between Seoul Korea, Texas and California. You can read the full show notes at www.soundbitesrd.com

Current Keith and past Keith collaborate for the first time ever. Our subjects for this week: the Olympics, amusement park photos, and UMass Dining. https://ia601501.us.archive.org/4/items/SubjectToChangeEpisode10/Subject%20to%20Change%20Episode%2010.mp3 Subscribe to Subject to Change on iTunes and Google Play.

Get ready to meet one of the hardest working people in institutional dining on a brand new episode of What Doesn’t Kill You as Katy Keiffer is joined by Ken Toong, Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past 15 years. AE is the umbrella for UMass Dining. It is the nation’s largest campus dining operation with over 17,000 students on various meal plans and 83 million in annual revenue. UMass Dining serves over 45,000 meals daily, including 15 world cuisines. This program was brought to you by Tabard Inn “We want to be at the forefront of campus dining – that’s important to us.” [05:00] “By the year 2020 20% of the food we purchase will be ‘real’ food.” [18:00] “The good thing about campus dining is we work closely together, we don’t compete [with each other]” [27:00] –Ken Toong on What Doesn’t Kill You

Get ready to meet one of the hardest working people in institutional dining on a brand new episode of What Doesn’t Kill You as Katy Keiffer is joined by Ken Toong, Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past 15 years. AE is the umbrella for UMass Dining. It is the nation’s largest campus dining operation with over 17,000 students on various meal plans and 83 million in annual revenue. UMass Dining serves over 45,000 meals daily, including 15 world cuisines. This program was brought to you by Tabard Inn “We want to be at the forefront of campus dining – that’s important to us.” [05:00] “By the year 2020 20% of the food we purchase will be ‘real’ food.” [18:00] “The good thing about campus dining is we work closely together, we don’t compete [with each other]” [27:00] –Ken Toong on What Doesn’t Kill You