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University's
bakery whips up tasty treats
By
Dan Heuchert
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Stephanie
Gross
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| 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.
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