Aug. 27-Sept. 2, 1999
Vol. 29, Issue 26
Inside UVA Online
the Newsletter for Faculty & Staff at the University of Virginia
Back Issues
University's bakery whips up tasty treats

U.Va. remains in top 25 in U.S. News rankings

Equal Opportunity office seeks early input in faculty hiring process
U.Va. offers nation's first Master of Arts in Physics Education
U.Va. construction: 183 years, and counting
Researchers make strides over the summer

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U.Va. keepsakes evoke stories of Hoos past
After Hours
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'A Portrait of Marriage' exhibit on display
Nominations sought
Faculty and Employee Assistance Program


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University's bakery whips up tasty treats

By Dan Heuchert

Stephanie Gross
Baker Wilson Craig can decorate a cake in a matter of minutes.

The first thing that hits you is the divine, cinnamon-sweet bakery aroma. The kind that, if it ever got into a building's central air system, would cause sudden and massive absenteeism as inhabitants rushed out to satisfy instant cravings.

Fortunately for the rest of the University, the main bakery at the Fontana Food Center is hidden at the heart of the off-Grounds facility on Old Ivy Road.

The pleasant atmosphere masks a very productive operation. At one table in the huge kitchen, Jim Swift and Dan Anderson -- who have 66 years of service between them -- prepare balls of pizza dough as pop music eases from a nearby stereo. Across the way, Nancy Garrison prepares apple turnovers; nearer, Wilson Craig holds a cake aloft with one hand while using the other to slather it with sweet, creamy frosting. Further down the line, Mary Ali wheels sheets of cookies from a walk-in "rack" oven and wraps them for distribution to the various dining facilities on Grounds.

On this day it is still early August; soon, the five-person day shift will double, and a four-member night crew will be added to meet the demand when the students arrive for the fall semester.

Once they hit full production, the workers' daily output is staggering: up to 250 dozen bagels, 300 dozen donuts, 230 bar-type desserts (like brownies), 190 dozen cookies, 50 dozen breakfast pastries -- the list goes on and on. Cakes. Pies. Biscuits. Breads. Rolls. Cobblers. The whole menu of offerings goes on for 13 mouth-watering pages. You can put on 10 pounds just reading it. Full story.

Equal Opportunity office seeks early input in faculty hiring process

By Dan Heuchert

Consulting with U.Va.'s Office of Equal Opportunity Programs (EOP) early in the faculty hiring process improves the search, according to the officials who head the office's faculty recruiting and monitoring efforts.

Director Karen Holt and Robbie Greenlee, who joined the office this summer as a compliance officer, want to be helpful, not play the heavy.

"We want to be viewed as very proactive," Holt said. "We don't want to be viewed as the people who come in and tell you what we're doing wrong."

The office must sign off on all faculty hires, and the best time to contact it is in a search's beginning stages, rather than at the end, Holt said. Full story.

© Copyright 1999 by the Rector and Visitors of the University of Virginia

Managing Editor
Anne Bromley

Online Web Editor
Karen Asher

Staff Writers
Rebecca Arrington
Dan Heuchert
Nancy Hurrelbrinck

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