Parkhurst Dinning Hall: Interview
Editor-in-Chief: Lesli Molina
Staff Writer: Yesenia Sanchez
Lycourier staff has recently interviewed Lycoming’s Parkhurst Interim General Manager Rachel Milburn about Parkhurst Dining and some concerns students have recently voiced in regard to the food. This is what she had to say:
Can you tell me a little bit about yourself, why you decided to take the position as Parkhurst Interim General Manager, and what you do in your position?
Rachel Milburn arrived at Lycoming College in September of 2020 after her previous college was shut down due to COVID. After a semester at Lycoming, she said it felt like home with a great group of passionate team members. She was eager to continue her journey as a leader on campus.
Rachel’s position as General Manager is to oversee all aspects of the campus dining program, guide the rest of the management team, and support her team members. She believes it’s incredibly important to personally engage with the community to understand the unique needs and preferences of the students at Lycoming. Parkhurst is constantly customizing the dining program to what students want and need!
How does dining accommodate students need (dietary needs)?
The menu includes a wide variety of dishes and ingredients to satisfy different appetites and dietary needs. Additionally, the menu signs include allergen logos for the top 8 allergens, however, students are encouraged to reach out to Chef Frank and Rachel, as they can provide several layers of assistance. Chef Frank can send a menu to a student with color coded depictions to their specific needs so when they enter Wertz, they know what to choose from based on their needs. Additionally, the Personal Chef program is offered which allows students to work closely with Chef Frank to determine staff can better serve them, including preparing individual meals for them.
Where can someone go to provide their concerns?
There are a variety of ways for students, parents, staff, and faculty to provide feedback or get more information. There are the virtual comment cards, which can be found in the “This Week in Dining” email and via a QR code that is displayed on Wertz napkin holders and signage. Every comment is read and logged, and a response is given to those who provide contact information. Instagram, email, and in-person are also good communication resources. If a student chooses to give feedback in-person there is always a manager & supervisor available to hear feedback and assist with any issues or concerns.
Additionally, the dining committee, made up of members of administration, Parkhurst managers, students from Student Senate, and those with a passion for dining meet every Friday at 3:30pm in Wertz Dining Hall. The meetings focus on reviewing feedback regarding flavors, service, and menu choices and then collaborating on how to move the program forward to continue improving the dining experience and meeting the needs of the campus community.
How green are the services provided?
Rachel stated that the dining hall is proud of their sustainability initiatives and are always looking for ways to continue to evolve their practices. For starters, they compost the food waste from Wertz. Currently they utilize reusable takeout containers in Wertz, and all of the paper goods are biodegradable. An exciting new addition that was recently added was the Babylon Micro Farm in Wertz which allows the staff to grow and harvest their own herbs and greens all year long. The Micro Farm contributes to reduced water usage, carbon emissions, and single use plastic packaging.
How healthy is the food?
Rachel Milburn stated that, “healthy” can be a subjective term, and it can depend on what someone chooses to eat, but the dining hall team is very conscious of ensuring each meal has a spectrum of offerings to suit various appetites and dietary needs. The menus feature a lot of lean proteins, simply prepared vegetables, made from scratch pizza dough, plant-forward options, soups made from scratch, and homemade dressings that have less sodium and preservatives.
Has dining services seen the Instagram page about the dining food? If so, what is being done to address this issue?
Rachel stated that they are aware of the Instagram account and do monitor its posting. They currently meet weekly with the dining committee and Lycoming College leadership to review feedback, address concerns, and identify solutions that will increase satisfaction together. Through the partnership, they have extended the lunch period in Wertz and meal exchange period for Jacks and brought back the spice station (we have 3 spice racks now!), added different hot sauces and condiments, tested a new type of chicken that is now in production, and added so many different student requests to the menu. They are also planning to change up the pizza station once a week to break the monotony and feature something completely different. If you have ideas – send them their way!
If students have any ideas on to better serve Lycoming community, make sure to email Rachel Milburn (milburn@lycoming.edu).
Thank you Rachel for answering our questions!
