Issue link: http://catalog.e-digitaleditions.com/i/431204
CULINARY ARTS MUSEUM REOPENS After closing in May 2013 for a comprehensive inventory, the Culinary Arts Museum on the Harborside Campus reopened its doors in September with a precise mission to serve as a teaching museum for the JWU community and the public. In 1989, educator and restaurateur Chef Louis Szathmary donated his culinary collection to JWU, starting the Culinary Arts Museum as we know it today. Since then, generous patrons, alumni and businesses have donated their culinary possessions — which today total 250,000 artifacts. "Needless to say, closing for this inventory project was bittersweet, but also a wonderful opportunity for us to get to know the collection better," says Richard Gutman, director and curator of the museum. A key element to the Culinary Arts Museum is the teaching lab, which enhances and expands the classroom experience for JWU students. This open learning area allows visitors to observe classes in session. Currently on display is the Sweet Success exhibit, highlighting The Agora Ice Cream Parlor of New York City, Salois Dairy of Pawtucket, R.I., and Sweenor's Chocolates, still going strong in Wakefield, R.I. A CLOSER LOOK AT CAMPUS DINING Every day, the Providence Campus' nine dining centers work hard to prepare a wide range of nutritious and diverse meals meant to satisfy everyone's taste. Using the JWU Mobile App, jwuLink or the website, students, staff and faculty can access daily menus and nutritional information. According to Michael Downing, vice president of auxiliary services, "We strive for nutrition and convenience. While individual sites' hours may vary, from 6am to midnight a dining center is open somewhere on campus for students to eat and relax." In addition to daily menus, Campus Dining offers special programming such as highlighting seasonal items, holding theme nights featuring cuisine from different countries, and hosting the annual Late Night Breakfast just before finals. The dining center managers also routinely work with students who have special dietary needs and concerns. With over 1.5 million meals served annually, the Providence Campus dining centers aim to please — providing a wide variety of dining options, with a special focus on local and sustainable foods. CAMPUS NEWS providence