WEEK 7

Monday (7/13)

Today was spent working hard to finish up a couple of our projects. We worked on finalizing our recipe development (the allergen-free mac n cheese), our in-service, which we would present later in the week, and our business plan. For our in-service, we plan on presenting a therapeutic diet for Type II Diabetes, and our business plan is on setting up a booth to hand out healthy snacks to the students of OU. The day went by quickly and we were so happy with all we got accomplished!!

Tuesday (7/14)

We got to go back to Healthy Hearth today, where we began the day baking. Becoming quite the baking experts, Laura and I made chocolate chip and oatmeal craisin cookies, brownies, ganache, and lemon blueberry raspberry muffins! After lunch we met Valerie Bjerk, the patient resource coordinator, who took us up on the patient floors to see how things were set up and to meet with one of the registered dietitians. Michelle Sutter is an Oncology Registered Dietitian and was so nice to take a couple of minutes out of her day to talk to us about what a day looks like for her. She works with all different parts of MNT, but the majority of her work was with the head and neck, swallowing specifically.

Wednesday (7/15)

We were with Keith Mackle, director of concessions and mobile food for the day. He is in charge of running all the concession stands for sports, concerts, kid shows and events, and a food truck set up serving breakfast and lunch a couple of days per week. The bulk of his job is planning (80%) and the rest is executing (20%). During the school year, he related his job to a rollercoaster. You're either going up towards an event, or back down from it, only to go back up to the next one. The two main concessions areas are the football stadium, with 65 concessions, and the Lloyd Noble Center (for basketball, gymnastics, concerts, and events) having 13 concessions. We also found out the reason behind the expensive food you buy at these events, so now it all makes sense! Concessions charges the prices they do because they contract with the athletic department a certain percentage of their sales, as well as needing to account for labor costs, food costs, and "other" costs.

Picture of the basketball arena (the floor was being reassembled) 

food truck outside the Lloyd Noble Center. Gets good business during school year because location is ideal for students, faculty, and staff to quickly stop in the parking lot and pick up something on their way to class/work.

After touring the Lloyd Noble Center and seeing the food truck, Keith showed us some of the concessions in the football stadium, the suites, the club, and the locker room! 

(dark...but here is a suite..complete with a refrigerator, sink, flat screen tv, and below the table and chairs, there is seating that looks out onto the field..I can only imagine how nice that would be!!

Outside the locker room

Panorama of inside the locker room

On the football field, as far in as we were allowed to go! 

Thursday (7/16)

Today was the big day...our in-service presentation during the manager's meeting! We spent the morning making our final preparations and practicing. We planned on handing out a sample snack of something quick and easy a person with diabetes could have, so we prepared that as well. We made two different pita pockets..one with roasted red pepper hummus, and the other with honey.

pita pockets w/ hummus

 Before our presentation, there was a sampling of different porks and chips for the upcoming school year (slightly ironic before our presentation). Once we got to do our presentation, it went well and got a lot of good feedback from the managers, which was awesome to hear! 

Friday (7/17)

To end our week, we were with Dana Whorton, the manager of catering. He first told us the basics of his job, showing us menus, scheduling, and financial side of things. Afterwards, he took us to a couple of different places where catering events were taking place throughout the day. We got to see staff setting up for these events and all the work that goes into making everything look so nice. Working in catering would be interesting because while it's the same concept of what to do, it's always changing and different from event to event which would be cool! 

At night, Laura and I went to dinner at Pepe Delgados, a Mexican restaurant on campus corner. 

Our dinner at Pepe Delgados...SO GOOD!

Saturday (7/18)

Today, Laura and I laid out by the pool for a couple of hours before heading to the Oklahoma City zoo!! We didn't get there till later in the day, but we still were able to see the majority of the animals!

Rhinos that stood very still and looked like statues

There was a tank full of seahorses, one of my favorite animals!

Dory and Nemo!

the elephants..our favorite part of the zoo! 

Walkway leading up to elephant lookout

After the zoo, we headed the the town of Edmond where there was an outdoor festival held on the third Saturday of every month from March-October. It was so cool! The streets were lined with food trucks and they had a live band playing..it was fun for all ages! The food was great and it was such a relaxing environment.

Mac n cheese w/ greens

"the wojo" grilled veggies w/ white bean sauce and queso fresco 

Enjoying our ice cream while listening to the band