Levon Kotanko's profile

Immigration of Ingredients

The Immigration of Ingredients
Dining Services, Andrews University
Bob wakes up three days per week at 4 a.m. to be at the loading dock by 5. He works with the truck driver to unload pallet after pallet of frozen food that will serve the 3000 students of Andrews University. Bob is the stock manager. He works at Dining Services. The food starts with him.

Andrews University is one of the most diverse schools in the Midwest. People come from all around the world to study here, and its diversity can be seen in the students and staff at Dining Services. People from all walks of life come to work in Dining Services because of the number and variety of jobs available. There seems to always be an employment opportunity.

It's 7 p.m. The food is gone. Since it arrived on the loading dock for Bob, the food has been moved to the freezers and coolers. It's been washed and cut, prepared for consumption. It's been in pots and pans, boiled and baked. Served and eaten.

This is the place where food starts in one place and ends in another. There is a process, a journey it goes through, and there are many people that help it get to the end. It is the collection of people, the immigration of ingredients, that serve the students at Andrews University. 
Immigration of Ingredients
Published:

Immigration of Ingredients

Follow food from the start of a day to the end of it in the Andrews University Dining Services.

Published: