Cornerstone C A MP U S
SE RV IC E S
N E WS L E T T E R
GIVING
While 2020 may not have been the year anyone expected and we are all ready to put it behind us, let's take a moment to think about the silver linings from this year. During this time of national thanksgiving, this edition of Cornerstone was turned over to all of you to share what you are most thankful.
We are nearing the end of the fall semester and
Thanksgiving Traditions - poll results
I wanted to take this moment to thank every-
Thanksgiving is right around the corner and we've heard
one for all of your hard work. Thank you for
back from you on your holiday favorites. The results speak for
your commitment to your job and the work you
themselves on the most debated menu items served on the
achieved to meet the needs of our guests during
dinner table.
this very unique time. Your ability to accept the challenge proves that we can do anything we set our minds to. It required teamwork and self-
80%
Cranberry Sauce Cranberry Jelly
discipline, all of which you have accomplished
Fried Turkey
successfully. Thank you for bringing your best
Roasted Turkey
20% 15% 85%
to work every single day. You are crushing it!
75%
Light Meat Geno Svec Executive Director of Campus Services Chief Hospitality Officer
Dark Meat
25% 54%
Sweet Potato Casserole Green Bean Casserole
46% 60%
Pumpkin Pie Pecan Pie
40%
Bren t Mason
Brian Woodruff
I am thankful for the hardworking managers and staff in Food & Beverage. The past 6 months have presented many obstacles. Obstacles like turning the Commons locations from self serve to fully served, offering food in carryout containers, closing down stations and adding items to the open stations, helping to set up all locations to adhere to the CDC and Ohio Department of Health guidelines, learning how to properly serve the guests, continually asking the students to wear their mask properly, step back, stand further apart and follow the floor markings, staffing levels that have made it difficult at times to effectively serve the guest, and so many more. I am proud of all the managers and staff that constantly overcome every hurdle that is put in front of them. We continually ask them to adjust to something new and they always rise to the occasion. Without the dedication and willingness to adapt, the Food & Beverage managers and staff would not be able to successfully serve the guests that visit our locations and I am thankful for everything they do to help make Miami one of the top food-service operations in the country.
I am incredibly thankful for the hard working team in the Campus Services Center. Our team has worked tirelessly over the last 8 months to respond to more than 23,000 emails and calls. They have continued to provide excellent customer service despite many new challenges with remote work, and while continuously adjusting to ongoing changes in our world and workplace. They have helped answer questions and guide our campus community with everything from spring move-out and billing questions to housing assignments to changes in parking to ongoing concerns from families about COVID, and so much more. I am thankful for their positivity, and willingness to do what it takes to continue to provide the excellent customer service that Miami is known for.
Food & Beverage
Alisha Willford - Food Service Assistant | 1 year Jordan Thackrey - Food Service Assistant | 1 year David Fulciniti - Executive Chef | 1 year Nicole Lenzer - Cook | 2 years Ty Azbill - Food Service Assistant | 2 years Timothy Bolda - Food Service Supervisor | 2 years Victor Lab - Assistant Cook | 2 years Rebekah Sizelove - Customer Services Assistant | 3 years Kerin Banfield - Asst. Controller, Shared Financial and Accounting Services | 3 years Landon Lambert - Exec. Food Service Manager | 3 years Christine Howard - Food Service Assistant | 3 years Tamara Rains - Cook | 4 years Ricardo Del Carmen - Assistant Cook | 5 years Kelcie Clavell - Food Service Opts. Coord. | 6 years Timothy Boomershine - Food Service Assistant | 7 years Caitlyn Brock - General Food Service Manager | 9 years Jennifer Clark Howell - Bldg. Grounds Coord. | 9 years Sharon Blalock - Supplies Assistant | 14 years Kathy Crowley - Director of Marketing | 14 years Sharon Hicks - Food Service Assistant | 18 years Karen Bontrager - Program Associate | 19 years Craig Harkrider - Program Associate | 22 years Deborah Merrill - Food Service Assistant | 29 years
Connect With Us! Visit: MiamiOH.edu/Campus-Services
Tin a R and Amy W Catering
We are thankful for our incredibly dedicated team! We've taken on meal deliveries for the students in quarantine and isolation. Through all the craziness our team worked together to find solutions to correct the issues and provide meals to our students in need. During October, our counts exploded, and we were feeding over 1,000 students a day through catering delivery. We are so proud of our team; in the face of what at times seemed an overwhelming task, we pulled together, took care of one another and got those meals out with smiles on our face to take care of our students. Our team displays Love & Honor every day with their ability to adapt quickly to catering's changing needs which we are so thankful for!
Amy Poppel Marcum Hotel
I'm very thankful that the Marcum team is healthy and each person has made every effort to stay in touch with each other to offer support and share fun moments. Those texts and photos always bring a smile during these crazy times.
Kerin Banfield
Financial and Accounting Services I have a fantastic team who is knowledgeable, helpful and kind. There is so much historical information and random bits of wisdom in my team..and I am thankful for when we come together and work through a problem! Our vast experiences and make my team unforgettable!
Housing & Operational Services
Brian Gutridge Event Services
When I was applying for my seven weeks of leave to take care of my children I felt this intense weight of concern and guilt of walking away at a very difficult moment. I could only imagine what the new semester was going to bring and not being here to help support and guide my teams was a very difficult choice. Now that I am back I could not be prouder of work they have done, the challenges they have faced and overcome, and the camaraderie and support they have exhibited. I am very thankful for having the opportunity to be a part of such a strong and dynamic team.
Paula Green
Conference and Events
Miami has been named as the host for that youth academic conference for summer 2022. This example serves as a great reminder, in the turbulent year of 2020, for what I am thankful for here at Miami. I am most thankful for the campus partnerships that make this happen. An operation with such a small footprint, like Conference Services, our strong relationships across the university make it possible to achieve our objectives. Our office may put the plans in place for conference and events and then serve as the face of the university to our clients, but our campus partnerships are crucial in making it happen!
Kathy Crowley Marketing
I could talk about my marketing team all day. They are creative, talented hard working professionals who take on every challenge presented. But the thing that I am most thankful for is their friendship. I enjoy being around them. I learn something new everyday from each of them. Ryan, Maddie, Joey, Patti and Megan are my work family. I am so thankful to have crossed paths with them in this life.
NOVEMBER 2020
Nicole Bryd Brick & Ivy
I am thankful for the strength and dedication of the retail team. During this year we have had to shift our processes and everyone has worked incredibly hard to not only learn, but push us to be successful. Because of this we have experienced high sales online and a super successful Madness Sale!
Joann a Kellogg Financial Services
I am thankful for Sherri Bowling's many years of expertise, and willingness to share her knowledge in a patient and thorough manner. I have had many recent discussions related to the increased Meal Plan activity, and she always responds with a great answer and a virtual smile.
Scott Smith
Vending and Dock Operations This year has been much different and changed dramatically with COVID. I see how the Dock, Vending and BGA crew at DCSC has come together working through these uncertain times of COVID. Each staff member has pushed through these new challenges we face daily to ensure operations run smoothly and customers are taken care of. With the virus I have observed times where we were short for one reason or another and without question someone picks up the ball to keep things moving forward.
Maddie Paul This year I’m thankful for a newly formed punny book club (the Page Flippers-- our club mascot is a dolphin and we read books focused on conservation), the Stargate series being added to Hulu, and an overly involved neighbor that forced us to cut down a shared tree so we have plenty of firewood for this winter. Also very thankful that my 7 month old nephew is utterly adorable so I didn’t have to live through my own version of the infamous ugly baby Seinfeld episode.
Megan Warner
Patti Ann Cossel
Laura Pearson
With everything that has happened this year, it’s become more evidently clear to me how important family is. I am extremely thankful for my family and how we are always there for one another. I am also thankful that despite this turbulent year, my family has been blessed with a new addition!
I am thankful for the unconditional love from my dogs - my fiance and family are pretty cool too.
None of us at Brick and Ivy have contracted COVID.
Benj amin Green
Fem Mann
None of us at Brick and Ivy have contracted COVID.
Thankful for the first responders.
Dian a Byrd
Thyra Sens
Good Health and Family!
I am very thankful for my job and having a wonderful team of people to work with!
Chris Byran t
I'm grateful for the people I work with and the friendships that still remain after working together as much as ten and fifteen years in the past.
Heidi Rybolt
Ashley Kammer
I'm thankful for still having my job. Most people who know me know I LOVE to work.
This year I am thankful for my family, friends and coworkers.
S teve Wano
Alicia Rizzo
Good health, my partner, my parents, my job and my dogs.
I am thankful for the health of my family.
Daniela Noyes
I'm thankful for being able to buy our house this year, despite COVID, and for managing to stay healthy through this crazy time.
Leah Novell
Jamie Kist Family, friends and health.
Chocolate-Pumpkin Torte
Vincen t Smith
That magic time of year is here, where the nights get crisp, the leaves light up and fall off, and pumpkins, candy, costumes and fright come to the fore. Being a Halloween baby way back in 1968, this has always been my special time. While there are some nonsense beliefs said about Halloween babies like they are witches or warlocks, or they can speak to the dead; many more reasonable traits you might imagine are true in my case. Orange and black are my favorite colors, I’ll eat any kind of candy besides licorice until my teeth ache, I live for long hikes through the colorful forest and trying to catch falling leaves, and I have always enjoyed a good fright. But there has been one Halloween specialty that I could never reconcile myself with that most people think is essential to the season, and that is pumpkin pie. I just never liked the taste or texture. Not Mom’s, not Frisch’s, not pumpkin pie ice cream. What I do love most in the food world though is chocolate and so I came upon this recipe many years ago that allowed me to enjoy some pumpkin like any good Halloween baby should.
Each and everything in my life.
Ingredients 1/2 cup good chocolate (whatever you like) 1 Tbsp. butter 1 Tbsp. canola oil 3 large eggs 2 large egg whites 1 cup canned unseasoned pumpkin puree ½ cup sugar ½ cup unsweetened cocoa powder 1 tsp. vanilla extract ¾ tsp. pumpkin pie spice ¼ tsp. salt
Chef Frank Page Catering Chef
To be alive.
Sharon Blalock Healthy family, my job.
Directions -Preheat conventional oven to 350 degrees - Coat 9 inch spring form pan with cooking spray. Line | bottom with parchment paper and spray as well. -Combine chocolate, butter and oil in small saucepan. Place over medium low heat, stirring regularly until melted. -Beat egg whites, eggs, pumpkin, sugar, cocoa powder, vanilla, pumpkin pie spice and salt in large mixing bowl with electric mixer on medium speed for 5 minutes. Add melted chocolate and beat until combined. Put batter in sprayed pan. -Bake the torte in center of oven until edges are set and center just barely jiggles when pan is gently shaken, approximately 30-40 minutes. Cool on rack and serve with whipped cream.
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Try our new Toasted Roll French Toast!
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Toasted Roll French Toast // F& B UPDATE
Deondre Shavers was the idea man behind the delicious Toasted Roll French Toast offering at Pulley Diner. Currently offered as a limited time offer, this twist on the Miami University tradition is deliciously decadent. Be sure to check it out if you haven’t already!
Brick & Ivy Outlet November 16 - November 20 9a - 4p
Miami PUZZLE
What do you get when you divide the circumference of your pumpkin by its diameter? Click the image to play!
Pumpkin Pi