October 5, 2004
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WOW! This story is sooooo cool. Kudos to the folks at Indiana University for taking a stand!
http://www.idsnews.com/story.php?id=25120
Vegans unhappy with Collins food
Many say quality has decreased after chef's departure
By Lindsay Lyon
Published Friday, October 1, 2004
After a long day of classes, junior Scott Ferguson and sophomore Jacob Mazer are hungry. At 5:15 p.m. the two friends, both vegans, scan the dinner menu posted on the wall at the entrance of Collins' Edmundson Dining Hall and turn up their noses.
"We've been thrown to the wolves," Ferguson jokes.
The two opt for wraps in the deli line, like they now do most nights, instead of eating a hot meal in the traditional buffet line.
For years, students like Ferguson have chosen to live in Collins Living Learning Center because they know it caters to vegetarians and vegans. This is especially important to vegans who maintain a strict diet of no animal products or by-products. That means no meat, dairy or eggs.
"I'm vegan for animal rights purposes," Ferguson said. "I heard about Collins before I came to IU. I was vegan and was told this was the place to come."
This year, things have changed.
Jim Beeson, longtime vegan chef and manager of dining services at Collins, resigned in the spring, taking with him all his recipes and leaving many students unhappy.
The new manager, Cheryl Gucinski, has been faced with many complaints. On Wednesday evening, nearly 40 residents gathered in the Edmundson Former Lounge to voice their concerns to Gucinski and other members of the dining hall staff. Also present were Resident Halls Association President John Palmer and Pat Connor, the executive director of Residential Programs and Services.
"My biggest problem is the lack of vegan food," said freshman Luke Shumard, a Collins resident. "Everyday it's not a problem, but on Sundays, soup is usually the main entrée and that's about it."
Among the other complaints were the lack of a hot breakfast, the loss of cereal dispensers and waffle machines, the mislabeling of vegan items, the absence of vegan deserts and the planning of meals in general. Many vegans were also concerned about the lack of protein in their diet because tofu is rarely offered.
"I like to have good combinations of food when I eat," freshman Elizabeth McConville said. "Sometimes when you eat, everything on your plate is the same color, and that's just wrong."
Not much has changed this year, Gucinski said. All the forecasting for meals is based on last year's records.
"We pretty well have gone with the same menu," Gucinski said. "We've added a few homemade cream soups, but basically that's the only thing we've changed. I do know when we prepare strictly vegan items, very few are taken."
As for the waffle iron, Gucinski said it was removed because it had not been properly maintained. When it was used, she said, it wasn't kept under a sneeze guard, which presents the danger of cross-contamination.
"It was left filthy over the summer," Gucinski said. "The grease and gunk had caked and baked all summer, so it was discontinued."
Gucinski is not new to the job. She started working for RPS in 1985 and has worked as either manager or assistant manager of the McNutt, Gresham, Willkie, Forest, Eigenmann and Read dining halls. She said there are always problems in new situations but that this is the first time she has ever been attacked before even knowing there was a problem. Usually students bring her their complaints through Community Council, she said.
Residents have organized a food committee that will meet once every two weeks to discuss new issues and consult with Gucinsky, who said what she needs is new ideas and that she welcomes recipes, especially for vegan items. Gucinsky is also given a budget by RPS and must stay within that budget.
Sophomore Yasmina Bersbach, Collins resident and former Edmundson employee, said that more than just food has changed. Bersbach worked for Beeson last year and said that for Beeson, his job was his life. At 7 p.m. each night, she recalled Beeson would sing the "Last Call," usually a song he made up to let students know the dining hall would be closing in 15 minutes.
"To Jim, it was personal. He made an effort to get to know students, and he was a part of Collins," Berbasch said. "I feel like Cheryl's detached and just here to do her job."
With time, Gucinsky said, these issues will be worked out. She noted that the menus were just changed to be more vegan friendly. She also plans to hire more staff.
"Obviously I want to make the business grow, and I want students to be happy," Gucinski said. "My role is to provide quality food, service and a good atmosphere. Collins is a wonderful community. There are very few buildings on campus where people sit and have dinner together."
-- Contact staff writer Lindsay Lyon
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