Spring Cooking Demos offer Healthy Alternatives

Are you tired of preparing the same meals night after night? Considering the possibility of going on a gluten-free or a plant-based diet, but have no clue where to start? NC State Dining is offering a new series that will help you explore the basics of healthy cooking.

Join us at the Lonnie Poole Golf Course every Tuesday from March 13 through April 10 for our Spring Healthy Cook Demo Series. Each week, experience a new, interactive cooking class taught by a different chef each week.

Each event runs from 5 p.m. to 7 p.m. with a 5 – 5:30 p.m. social featuring our Thursday $3 wine special and a cooking demonstration from 5:30 p.m. – 7 p.m. Demos are limited to the first 30 participants per session.


March 13 | Plant-Based Diet Basics with Chef Nelson Prieto

March 20 | Gluten-Free Cooking with Chefs Gerry Fong and Sander Kiddich

March 27 | Maintaining Blood Sugar Levels with Chef Bill Brizzolara

April 3 | Whole Grains and Whole Foods with Chef Nelson Prieto

April 10 | Power Foods and Powders with Chef Bill Brizzolara


Tell that pizza joint that you’ll have to call them back. The time for a healthier you is now!

Sign up here to reserve a spot at the demonstrations of your choice. If you have any questions, please email Taylor Wood.

Wolfpack One Card Office Renovations Begin March 7

NC State Wolfpack One Card Services will temporarily relocate March 7 so that modifications can be made to accommodate a new PNC Bank branch in Talley Student Union.

The temporary card office is located on the lower level of Wolfpack Outfitters, also in Talley Student Union, where it will maintain the same business hours: 8 a.m. – 6 p.m. Monday – Friday.

The space modification will be completed in early June.

For questions about the Wolfpack One Card Services, call 919.515.3090 or visit onecard.ncsu.edu. For questions about PNC’s student banking program, visit pnc.com/studentbanking.


Developing Student Leaders in Campus Enterprises

Lexus Bivins, a senior in International Studies, found an opportunity to develop her leadership skills in a place she might not have expected: her on-campus student job with Campus Enterprises.  

“My most meaningful experience in my role has been helping to supervise a team of peers,” Bivins said. “Before being hired for this position, the idea of managing peers was something that frightened me, however, I am fortunate enough to work with some amazing fellow student employees. I have learned that I am very passionate about creating an effective team that not just works together, but also has fun together.”

Bivins started out working at Talley Market as a first-year student, developing confidence communicating with customers. While still working at the market, she joined the Campus Enterprises Student Employee Ambassadors team. This year, she was promoted to lead student employee ambassador, where she helps supervise nine other employees. Her experience may soon be more common.

Campus Enterprises, the lead division at NC State for retail and hospitality, is undertaking an initiative to create more student leadership positions and other promotional opportunities for student employees who desire to take on more responsibility. For example, Campus Enterprises is currently in the process of transforming the Honors C-Store into a completely student-run unit. Soon there will be no professional staff onsite; only a student manager and lead student cashiers. Other units within Campus Enterprises have had student management positions for quite some time. NC State Student Centers hires building managers who open and close Talley Student Union, manage fellow student employees, write reports and respond to emergency situations. It is a huge responsibility and is a great way to gain a lot of leadership skills. When asked what skills she has learned from her job, Lead Building Manager Nolynn Powell responded: “Working for NC State Student Centers has encouraged me to find my niche through development in my work ethic, management skills, and relationships with my coworkers.”

Campus Enterprises is also rolling out a professional development series to help students feel more prepared for promotional opportunities. Topics will include: managing your peers, task delegation and dealing with conflict. Annaka Sikkink, the student employee development & success specialist for Campus Enterprises, is designing the workshops and knows first-hand just how important these transferable skills can be.

“I got my first full-time job out of college because of my student employment experience,” she reported. “I’m excited we can support our students in learning critical thinking and leadership skills through their on-campus jobs.”

Students interested in building their leadership skills with Campus Enterprises can learn more at the On-Campus Job and Leadership Fair, a partnership between New Student Programs, Campus Enterprises and the Center for Student Leadership, Ethics and Public Service, February 21 in Talley Student Union. Or they can apply for open positions at go.ncsu.edu/ce-jobs.


Brizzolara Obtains Certification; Santiago Wins Local ACF Pastry Chef of the Year

Associate Director of Dining Bill Brizzolara has received his Culinary Nutrition Expert certification from the Academy of Culinary Nutrition. The intense 14-week certification program required over 240 hours of coursework and consisted of a weekly online instruction session, research, homework, cooking assignments and required reading.

Not only did the course cover the fundamentals of nutrition, current dietary health issues, food sources but also a deep exploration into the therapeutic properties of the foods. Bill also recently completed a two-year Culinary Enhancement and Innovation Program through the Culinary Institute of America. This two-year program included intense three-day sessions at several of the CIA campuses across the country along with assigned homework and projects. The elite program selects only sixteen chefs out of a pool of thousands every two years to participate.

Pastry Chef Yolanda Santiago, CEPC, was awarded the 2017 American Culinary Federation Raleigh-Durham Chapter’s Pastry Chef of the Year. The honor was awarded based on chapter-member votes and was presented at the ACF Inaugural Chef’s Ball held at The StateView Hotel on January 20, 2018.

Chef Yolanda has been a vital team member of NC State Dining for over four years. Throughout her employment at NC State, Chef Yolanda has received her Certified Executive Pastry Chef (CEPC) certification through the American Culinary Foundation. She has won several awards in ACF sanctioned baking competitions, including a gold medal at Wake Tech’s Annual Pastry Show for her celebration cake entry. She was an inaugural member of the NC State Chef Circle recognizing significant culinary achievement. Chef Yolanda also led the NC State Dining pastry team in fall 2017 while the executive pastry chef was on leave.

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on campus. For more information on NC State Dining, contact Lindsay Hester at lphester@ncsu.edu.


Wolfpack Wellness 101: Creating a Thriving Pack

Arriving on NC State University’s campus as a first-year student can be overwhelming. A new home, new experiences and new rigorous classes make for quite the adjustment for first-year students.

NC State is committed to the overall well-being of all students and has a range of resources to help first-year students with the transition into college.

NC State Dining’s Director of Nutrition and Wellness Lisa Eberhart came to DELTA with a vision for a gamified, interactive module to help students get to know the different wellness resources available on campus and satisfy an objective as part of the Partnership for a Healthier America’s Healthy Campus Initiative. NC State is the only university to meet all 23 objectives of the initiative.

After a year of instructional consultations, the Wolfpack Wellness project kicked off in August 2016. The principal investigators included Eberhart and former University Recreation employees Stacy Connell and Suzanne Hunt. Hunt was instrumental in coordinating with campus partners and collecting the necessary information to develop content for the module. University Wellness Specialist Shannon DuPree was added to the team in 2016, and in the fall of 2017, Coordinator of Wellness Programs Alexis Steptoe joined the team replacing Hunt.

Partnering with the principal investigators on the project were DELTA’s Lead Instructional Designer and project lead Cathi Dunnagan, Lead Interaction Designer/Developer and media lead Ben Huckaby, PHP Web Developer and Moodle gamification developer Steve Bader, and Lead Project Coordinator Laurie Gyalog.

As the scope of the project began to grow with collaborations between DELTA, University Recreation, NC State Dining, Student Health Services, Counseling Center and Alcohol and Other Drug Prevention Education more staff members joined the team. Multimedia Specialist Rich Gurnsey and Instructional Designer Caitlin McKeown were added in May and August 2017.

About the Project

Housed in Moodle, the Wolfpack Wellness project aims to not only introduce students to wellness resources but also to the primary learning management system used at NC State. “Students get to experience Moodle early on with no pressure,” said Dunnagan. Students gain hands-on experience with Moodle but have the freedom to choose how and when they want to complete the module.

The Wolfpack Wellness module includes six elements of wellness: career, financial, physical, social, emotional and community. Students begin their journey at Talley Student Union for an introduction to the module and an overview of wellness. From there, students can choose another location from the navigation map to visit next — Carmichael Gym, Student Health Center, Fountain Dining Hall, Pullen Hall or Carter-Finley Stadium.

The map is designed to represent actual buildings on campus in the correct physical locations in relation to each other. Each building was selected to align with the element of wellness that has resources located in that building. This area of campus is the center of activity for first-year students. For Huckaby, this aspect of the map was an integral part of the project because students are learning about beneficial resources and also where to find them on campus.

Designed like a game, students earn badges along the way as they complete each area of wellness. They can also see personal progress toward reaching recommended goals via progress bars, a new feature created specifically for Wolfpack Wellness that focuses on the individual, unlike leaderboards that are used to encourage competition between individuals.

Also on the technical side, Huckaby said, “For cases where more flexibility or interaction are needed, such as in this project, Javascript can be used to extend what can be done inside of Moodle.”

“The Wolfpack Wellness project strikes a really nice balance where it’s still recognizable and achieves the mission of introducing students to Moodle and the typical format for a Moodle course, but it is lively and interesting with the use of graphics, imagery and different interactive activities so it doesn’t feel like a Moodle course,” Huckaby added.


A Day, A Week, A Semester in the Life of a Wolfpack Student

Each location on the map opens a different wellness topic where students explore information about the topic and then respond to a series of questions that relate to real choices and decisions they will have to make in life. “These choice questions help students think through scenarios ahead of time, and will hopefully make them more self aware and successful,” said Dunnagan.

Fountain Dining Hall focuses on nutrition featuring questions about eating throughout a student’s day. Also, an interactive drag-and-drop activity encourages eating the recommended 3–5 servings of fruit and vegetables each day. 

Carmichael Gym features questions about choosing fitness activities throughout the week as well as gives resources about University Recreation. The physical activity bulletin board is an interactive graphic that encourages students to create a weekly fitness routine by exploring activities available on campus.

The Student Health Center focuses on the student’s physical and emotional health during the semester with resources about setting up appointments when sick as well as counseling services and how to cope with tough situations. Dunnagan noted that these situations were all based on real cases the counseling center had helped with.

At Pullen Hall, students learn about career and financial well-being with choice questions about spring break trips and joining on-campus organizations. This section provides students with resources about the Career Development Center, financial aid and managing a budget.

Carter-Finley Stadium provides a guide to social and community well-being with resources about becoming involved on campus and Alcohol and Other Drug Prevention Education resources. The choice questions include how to react to situations during tailgating at a football game. “It’s in a non-judgemental way — it’s all about being helpful to the students,” said Huckaby. In addition, this section includes a social engagement bulletin board to encourage student involvement, community service and how to learn and grow as a person.

“Decision-tree learning lets students choose any answer, and based on that answer they receive specific feedback. It doesn’t matter which selection they make, the feedback informs them about real-life situations and provides an opportunity to consider what different choices they might make,” said Dunnagan.


Moving Forward

The project is currently in a testing phase with plans of being implemented in Fall 2018.

According to Steptoe, the collaborative vision for the module will be similar to the current AlcoholEdu, where incoming first-year and transfer students will be encouraged to complete the module prior to starting classes at NC State.

“This will allow incoming students to have a solid base of wellness resources right at the beginning of their higher education journey. Our hope is that students will be better equipped to access, share and utilize services as they progress through their education at State,” Steptoe added.

Dunnagan and Huckaby agree the module will help students feel more comfortable with the campus environment and enable student success.

Eberhart, who has been with the project since the beginning, said, “I hope that it will help our first-year students recognize and value our focus and commitment to wellness on campus — I hope that this will help NC State continue to be a step ahead when it comes to wellness and valuing the overall well-being of our student body.”

This story was originally posted by NC State DELTA.

LeVon Jenkins Reflects on 41 Years with NC State Dining

LeVon Jenkins is set to retire from NC State Dining on February 9 after 41 years of service.

Retirement is a milestone many anticipate… a time when one is free for leisurely pursuits like travel, gardening or, well, just doing nothing. For LeVon, frivolous pursuits were not enough to keep him happily occupied. In fact, he’s already come out of retirement twice. But this time, it’s for good.

LeVon’s career at NC State began after his 1976 retirement from the US Navy, where he served as a purchasing agent. He joined NC State in 1977 when the dining program was small and mostly relegated to Talley Student Union and the Atrium Annex in D.H. Hill Library.

“My first job here was as a stock clerk in Talley, where I was in charge of buying, delivering and forecasting,” he recalled. “My staff was mostly students, and we made the purchases not just for Talley, but also for the Annex, which we now call the Atrium.”

During this time he pursued a BA in business management from St. Augustine’s University and was given progressive responsibilities, managing Case Dining Hall, Fountain Dining Hall and The Atrium, to name a few. One of his best memories was being involved in Governor Hunt’s inaugurations in 1977 and 1981, both of which were held on campus.

“I was also the first African-American manager in the organization,” said LeVon. “I came from a family of meager means and grew up in a discriminatory setting, but I overcame it. It’s been a good run.”

LeVon recalled the quantum changes to the dining program when former Associate Vice Chancellor Art White was hired to oversee the program in the early 1980s.

“You started to see things change,” he said. “Fountain Dining Hall was built, and before long we were winning awards, such as the Restaurants & Institutions Magazine Ivy Award.”

In 1999, LeVon retired from NC State Dining as a director, having served 22 years.

“I was gone about a month when they called to see if I wanted to work part time. So I came back doing something different. I knew how to get things done,” he said.

LeVon valued the importance of maintaining hood, exhaust, and fire suppression systems to prevent serious fire hazards. He put standards and processes in place to ensure these tasks were done properly and professionally, as he did in every position he held in NC State Dining. For many in the department, this is the role they associate with LeVon, but long-term employees know the key role LeVon has played in the development of the department and its growth to be a top collegiate dining program.

In 2009, LeVon was inducted into the Order of the Long Leaf Pine, which is awarded to persons for exemplary service to the State of North Carolina and their communities that is above and beyond the call of duty and which has made a significant impact and strengthened North Carolina.  

Now, he’s done. For real…he’s not coming back, so don’t call.

“It’s been really fun, but I am in great health and it’s time to spend more time with my wife Shirley,” he chirped. “We plan to travel. We have family in Las Vegas, for example, so we’re just going to get in the car and go some places.”

If there’s one thing LeVon will miss, however, it’s his coworkers. “I’ve met and had the pleasure of working with some really good people… Randy Lait, especially.”

Randy, who now serves as senior director for hospitality services for Campus Enterprises, was a student employee during LeVon’s early years.

“He’s the type of guy who is fair-minded and level headed. He’s a good person,” LeVon said. “I’ll also miss Mike Smith….people who see you as a person, not a person of color. Kitty Lewis… she came along with us also in those early years. Lots of people. I’ll miss the campus, too. I’ve seen it grow from woods to structures over the years.”

Randy Lait reflected on his many years working with LeVon.

“From my first day here, I came to know LeVon Jenkins as a man of faith, integrity, and dedication to his job,” said Lait. “There is not a better man or anyone that I respect more. LeVon was always someone I aspired to be like. I admired his calm demeanor, his strength, and his principles.

“No one deserves rest and relaxation more than LeVon,” he continued. “He has served long, and served well.”

LeVon’s parting advice is to be yourself: “Whatever you are, be yourself and the best you can. Don’t let others take you off your path.”

Visit the State Club Restaurant During Triangle Restaurant Week

The State Club Restaurant, located in the Park Alumni Center at NC State, will be participating in Triangle Restaurant Week January 22-28, 2018. This week-long event is a celebration of culinary excellence designed to incorporate premier Raleigh, Durham, Chapel Hill and surrounding area restaurants.

The restaurant will feature a $15++ three-course lunch menu Monday through Friday, January 22-26. NC State University Faculty and Staff enrolled in the IncrEDIBLE Savings Club program can use payroll deduction to receive an extra 10 percent off their meal.

Diners will have the opportunity to meet Executive Chef Gerry Fong, winner of the 2014 episode of the Food Network’s Cutthroat Kitchen. His southern and Asian-inspired dishes are worth the trip to this off-the-beaten-path gem.

The menu includes:

First Course | Choice of side garden salad or soup of the day

Second Course | Muscovy duck breast with an herbed polenta cake and winter greens

Third Course | Pomegranate-infused creme brulee


Reservations for 8 or more are encouraged by calling the State Club Restaurant at 919.515.0557

For more information about Triangle Restaurant Week, visit trirestaurantweek.com


NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information, contact Taylor Wood at 919.515.3889 or via email at tmwood@ncsu.edu

Campus Enterprises Associate Vice Chancellor Announces Retirement

Dr. Dan Adams, associate vice chancellor with Campus Enterprises, is retiring effective February 1, 2018.

Adams joined NC State in 2009. He was tasked to establish the Campus Enterprises division for the university, with a focus on retail and hospitality services. Under his leadership, the culture of how the university provides services and facilities to students and the campus has dramatically improved, and Adams’ impact will be felt on campus for many decades to come. Projects include construction of the Talley Student Union, Oval Dining, Carol Johnson Poole Clubhouse and golf course operations, expansion of services offered by NC Stores and Rave! Events, trademark licensing revenue growth, and a significant elevation of dining services across the campus. Adams was also part of the initiative and collaborative effort to bring the StateView hotel to campus.

Adams has represented the university on a number of committees that include the Hillsborough Street Community Service Corporation and the State Club. He has also held leadership and advisory roles for the National Association of College and Auxiliary Services.

Adams’ career spans more than 40 years with administrative leadership positions at six different institutions of higher education, including the University of Tennessee, West Virginia University, The University of Arizona, and NC State. He also has served as a consultant on numerous higher education projects related to auxiliary services, facilities improvement, and operations.

A retirement reception will take place in late January.

pork icon

NC State Dining Offers New Way to Navigate a Pork-Free Diet

Effective November 20, NC State is officially labeling food products that contain pork or pork by-products. The change in labeling comes about after NC State’s own Muslim Student Association expressed a need for knowing which foods on campus were safe to eat according to their religious preferences and which weren’t.

“Diners wishing to keep pork out of their diets can look for the pink pig icon next to menu listings that contain pork or pork by-products (i.e. gelatin),” said Lisa Eberhart, NC State director of nutrition and wellness. “They will also be able to see these icons online and at any NC State dining locations.”

Anyone with questions about the new pork icon can feel free to contact Eberhart. They can also ask any dining manager for assistance if they are unable to locate the pork-free menu items.

One of the most exciting new pork-free menu items is the meat-free omelette offered at any one of NC State Dining’s omelette stations. Students who desire meat-free or pork-free omelettes should ask for the red-handled pan upon approach. Students can also ask for a made-to-order, meat-free omelette made with the red-handled pan.

NC State Mascots - Mr. and Ms. Wuf - strut around campus in their new NC State tartan: Pack Plaid

Pack Plaid Debuts at Homecoming Textile Bowl; Wolfpack Outfitters

Attention Wolfpack fans with an affinity for Scottish tartan or a desire to show off some style: NC State now has an official tartan — Pack Plaid — and it’s now available at Wolfpack Outfitters on a variety of products.

The tartan was designed by Kathleen Kelly ‘14 during her time in the NC State College of Textiles. She entered her sophisticated pattern in black, dark gray, red and white in a contest to represent NC State on the Scottish Registry of Deeds, the official Scottish register of tartans.

According to NC State College of Textiles Professor Cynthia Istook, who created and implemented the Pack Plaid contest, Kelly’s design was the clear winner. From 30 student submissions, university faculty and administrators chose four patterns as semi-finalists; next, alumni and members of the public ranked their favorites.

“Kathleen actually had more than one design chosen to be in the top four,” said Istook. “Her (winning tartan) was the one that came out on top — significantly — with well more than 50 percent of the votes.”

Her inspiration was tailored menswear, and she designed her tartan to augment the Wolfpack fan’s existing wardrobe.

“So much of the paraphernalia that’s sold for NC State is predominantly red,” she said. “So I thought that doing something with the gray or black background and just accents of red would coordinate better with the other things that are offered in the bookstore.”

NC State’s official on-campus bookstore – Wolfpack Outfitters – currently carries ceramic mugs, coasters, luggage tags, key fobs and t-shirts bearing the Pack Plaid. “We are also expecting to add cashmere scarves and other new items soon,” said Jeff Halliburton, director of NC State Stores.

According to Halliburton, these products will be carried not only in the Talley Student Union store, but also online at shop.ncsu.edu and at Gameday concession stands in Carter-Finley Stadium and the PNC Arena.

Fans can also look for Mr. and Ms. Wuf to be sporting the new pack plaid at the NC State vs. Clemson home football game on November 5.