University of Connecticut ~ Lucky Number 7

Week 7

Monday, Nicole and I worked with the Dietitian on campus, Amy Dunham. We worked on diet analyses all afternoon while she had meetings and business to take care of. It was nice to sit at a desk and work, something Nicole and I never do here at UConn, but after running a half marathon, we were happy to be doing so!

 

We woke up Tuesday morning excited to work. It was finally the day we had been looking forward to for many, many weeks. DAIRY BAR DAY! Nicole and I were the first NACUFS interns to work in the Dairy Bar, UConn's home made ice cream shop. We had eaten ice cream here before, which is such a treat, so being able to work here was an even better treat. We worked with manager, Bill Sciturro, who has managed the Dairy Bar for about 8 years. When we first walked into the facility, Bill asked us what we were interested in getting out of our shift. Nicole and I were both interested in the whole process, but also the science of how ice cream is made. So, Bill talked chemistry and biochemistry for our entire shift, which we appreciated and enjoyed. We had so much fun talking, mixing and trying ice cream.

The outside of the UConn Dairy Bar!

Some of the machines used to cream the milk.

Ice cream containers being filled!



Mint Chocolate Chip filled to the top.

 

Wednesday and Thursday, we shadowed Manager Stephen Anthony and Assistant Manager Deb Cornell. The dining halls were very busy with large numbers from different groups and camps on campus, so we did a lot of walking around and making sure everything was running smoothly.

Friday, we shadowed our director and Assistant Manger, Carol Cronin. It was a much slower day, being the 3rd of July. We got out a little early to head to our final trip.. BOSTON!

In Boston, we explored the city, walked the Freedom Trail, ate great food and enjoyed the 4th of July celebrations. It was amazing to be in a city with so much rich American history for our Independence Day.