Education
In an effort to maximize the appeal for the majority of attendees, we are offering a unique twist to the educational sessions. Due to the retirement of Baby Boomers, we are finding large numbers of younger food service managers or managers taking on additional responsibilities. Particular general sessions, as well as numerous interest sessions focus on this phenomena and ways for managers to succeed.
Interest sessions noting a 
symbol will be emphasizing practices mentioned above.
All the sessions provided at this conference can benefit you and we hope you find this additional tool useful!
Sunday, March 30th - Pre Conference Events (At Resort)
Small School Round Table, 1:00pm – 4:00pm, Boardroom #7
Myers-Briggs Analysis, 3:00pm – 5:00pm, Boardroom #6
Monday, March 31st - General Sessions (At Resort)
Student Panel as Customers & Employees, 8:45am-10:15am, Mish-an-Nock
Cross Regional Check-Up, 10:30am-11:45am, Mish-an-Nock
Food Cost Inflation, 10:30am-11:45am, Boardroom 5ABC
Monday, March 31st - Interest Sessions (At Resort)
3:00pm-4:00pm
A Moveable Feast, Boardroom #5B
Allergies, Nutrition & Food Trends, Boardroom #5C
Analyze This!,Conference Room #6
4:15pm-5:15pm
Sustaining Students & Environment, Boardroom #5A
St. Benedicts Remodel, Beauty Bay (Opposite Ballrooms)
Produce Food Safety, Boardroom #5C
Tuesday, April 1st - General Sessions (At North Idaho College)
Multi-Generational Communication, 9:00am-10:45am, Lake Coeur d’Alene Rm
Menu Costing, 9:00am-10:45am, Driftwood Bay
Tuesday, April 1st - Interest Sessions (At North Idaho College)
11:00am-Noon
Green/Sustainability Round Table, Echo Bay
Smarter Than a Storekeeper, Blue Creek Bay
Student Communication Round Table, Half Round Bay
Appealing to Consumer Trends on Campus, Lake Coeur d’Alene Rm
Thomas Hammer Roasting Adventure, 11:00am-2:30pm, Meet in front of Edminister SUB
Frozen Yogurt Round Table, Noon-1:15pm, Windy Bay Lounge
Hubert Face Lift, 1:00pm-4:00pm, The Market
Student Panel
As Customers & Employees
Monday, 8:45am in the Mish-an-Nock
This session will be an open format with group discuss and question/answer portions. The following is a general outline, but by no means a limit to what will be discussed – so come ready with questions!
- Listening to Student Feedback
- Where Students Come From
- Working with Diversity
- Assumptions Based on the Past
- The Competition
- Panel Discussion
- Questions for the Panel from the Audience
Jeff Hale
Executive Director for University Housing
Boise State University
Mr. Hale has been working within University systems for the last 28 years. With an extensive background in student relations, his work experience includes Residence Life and Director of Residential Education and Services. He has a vast array of food service experience in both contracted and self operated operations. Throughout his career he has directly and indirectly supervised hundreds of student staff, currently indirectly supervising 80 student staff. His dedication to students and youth extends far beyond his job responsibilities. He has been an advisor and member of numerous student organizations and associations including; International Students Organization, Student Government Association Judicial Board and the Association for Student Judicial Affairs. In his spare time Mr. Hale enjoys coaching youths.
Multi-Generational Communication
Why Can’t We All Just Get Along?
Tuesday, 9:15am in the Lake Coeur d’Alene Room, Edminister SUB
Take a lively and entertaining look at how communication across generations can lead to misunderstandings. The four generations that comprise today’s workforce will be presented as well as an exploration into each generation’s values and how they play out at work every day. Are you a Boomer trying to manager an Xe3r? Maybe you are an Xer trying to manager a Boomer. Do your Millennium employees sometimes frustrate your Veteran clients? If you have faced conflicts in your workplace, part of the problem could be trying to blend today’s Multigenerational Workforce. Attend this session to discover the most effective ways to communicate with and among these four generations.
Mary Ann Sanger-Thomas
Mary Ann Sanger is a noted community college teacher and speaker who delivers presentations throughout the Pacific Northwest. She has instructed individuals from all facets of business, and her skills as a trainer and consultant have been sought after by professionals in a variety of fields including finance, healthcare and education. Her awards include the Burlington Northern Outstanding Teaching Award and the Vocational Educator Excellence Award. In addition to her work with the community colleges, she has taught in the Gonzaga University School of Business for the past ten years. When not involved in teaching or delivering presentations, Mary Ann and a colleague lead student, faculty and friend tours to New York, Hong Kong, London, Paris and Rome.
Menu Costing
Tuesday, 9:15am in the Driftwood Bay
Learn how to chart your voyage of building a strategic approach to “Right Pricing” for Retail Operations and Catering. Sail into the Future by creating a sound foundation built upon:
- Product Contribution
- Targeted Contribution Percentage Rates
- Competitor Comparisons
Once you have determined the “Right Price” for your product offerings, explore promotional techniques to help set your organizational compass to True North in achieving financial goals and high customer satisfaction.
Gary Coyle
Director of Dining Services
Washington State University
Gary Coyle has been in the College and University Food Service Industry since 1968 where he got started at the University of Montana as a junior in high school. His experience in the hospitality field spans over 40 years, with Washington State University represents the 14th school in his journey. The first six years of Mr. Coyle’s experience was in Self Op with the University of Montana, then he spent 31 years in the contract management field with the following companies; Saga Food Service, Marriott Management Service, Sodexho Marriott, and Sodexho USA.
Small School Round Table
(Pre-Conference)
Sunday 1pm, in the Boardroom #7
This is an opportunity for small schools to exchange and share ideas with similar schools. Whether you are a small institution with a meal plan or a community college, we all face the challenges of "do more with less." Join us for talk about meal plans, innovative ways to keep labor cost down, menu ideas that are successes or challenges, renovations, student help retention, or anything you have been wanting to share.
This one day pre-conference round table was designed around schools with budgetary travel restrictions. So come ready to network and take back information to your institution at no cost.
Dianna Benting
Food Services Manager
Portland Community College
Diana Benting has been with Portland Community College for the past 18 years. She has over 16 years experience as a Food Service and Vending Manager. Prior to her current position, she worked in contract food services for 14 years. She has been an active member of NACUFS for 11 years, serving on many regional and national committees. Her passion in NACUFS is getting small schools the networking opportunities they need to be a successful part of their institution.
Myers-Briggs Anaylsis
(Pre-Conference)
Sunday 3pm, in Boardroom #6
Where, primarily, do you get your energy? How do you prefer to process information? How do you prefer to make decisions? How do you prefer to organize your life? More importantly, what do the people you supervise prefer? Take advantage of this opportunity to have one of your team members experience first hand a Myers Briggs inventory and interpretation to see how this knowledge can aid in improving relationships and ultimately productivity in your work setting.
Explore the dynamics created when you prefer to process information externally and when the person you supervise prefers to process the information internally. This is just one example of the many facets of preference that Myers Briggs addresses. Information from this small group session will provide an in-depth experience that will be touched on in the break out session Understanding Personalities & Resolving Conflict. Participants will receive an introduction and overview of skills and techniques for helping managers reach their employees. Linda Crawford brings her years of experience in supervision, leadership and training to you in this intimate 2 hours session.
Linda Crawford
LAC Consulting
Allergies, Nutrition and Food Trends
Monday, 3:00pm in the Boardroom #5C
This session will review the common food allergies of today’s college students. We will address the impact of today’s food trends and technology and how they play a role in reducing the burden and potential liability of the Food Service Team in providing meals to these students.
Ellyn Luros–Elson, RD
Coach & Cheerleader
Computrition, Inc.
Ellyn Luros-Elson received her Bachelors Degree in Food & Nutrition from the University of Alabama in 1968. Shortly following graduation, Ms. Luros-Elson headed to California for a Dietetic internship and than became a Consultant Dietitian for Institutional Food Sales for 3 years. There she planned menus, coordinated sales campaigns and conducted sales seminars. Ms. Luros-Elson was also the Consult Dietitian for Acute Psychiatric Hospitals for 9 years, during which time she consulted on new product development and redesigned hospital and nursing home kitchens. She became the President of FSC Management Company in 1970, and in 1980 became a founding member of Computrition, Inc. Ms. Luros-Elson serves as the key visionary for the company’s Food & Nutrition Software products and overall management of the company, its resources, public relations, sales and marketing. She has served on numerous associations and been an active member of NACUFS since 1999. Ms. Luros-Elson has published works ranging from 1979 training manuals, to her 2006 release “Live Like You Mean It” co-authored with Ken Wasco.
Food Cost Inflation
What to Expect for Next Year
Monday, 10:30am in Boardroom #5ABC
What is going on with Food Cost Inflation? From the extreme and unprecedented flux we are in now to the Producer Price Index (PPI) and how it has changed much more than Consumer Price Index (CPI). I will be examining the causes including; food as fuel, the weak US dollar, developing world economies, and the battle for US acreage. After looking at the what and the why, I will discuss some the possible outcomes and conclusions;
- Reconciling the difference between raw commodity and consumer costs
- Lower margins?
- How much higher cost can be passed on?
- Will this slow usage?
- How much raw commodity cost is in finished products?
- Packaging
- Transportation
- Materials
- There are dissenting views
- Materials do not comprise that much of our food $
- Temporary?
Please join me for this session and learn why we are where we are, and where we go from here!
Jim Crawford
Vice President of Commodity Operations
Ventura Foods
Mr. Crawford has been actively engaged in the economics of agricultural commodities for 35 years. Most of this has been concentrated in vegetable oils trading and hedging operations. Experience in the industry has included terms with Bunge, Ag Processing, and Riceland Foods. His responsibilities have also covered accounting, sales, and plant management. “The most fascinating and challenging part of the futures industry today is the increasing price volatility of so many commodities. It makes everyone in the business become a risk manager to some degree.” Mr. Crawford is a native of a farming community in southern Illinois and a graduate of Eastern Illinois University. He has been involved with commodities including corn, soybeans, and wheat literally from the ground up. Personal interests include golf, jazz, and blues music.
Beverage Business & Consumer Insights
Monday, 3:00pm in Boardroom #5A
This session will focus on the consumer dynamics and trends within the College & University segment. Some specifics will include current segment dynamics, marketing strategies, and innovations and changes within the College & University segment.
Additional topics will include:
1. NEW News
2. Consumer demands and trends
3. Day to Day operations
- Fountain strategies
- Can & Bottle strategies
- Marketing and product locations
- Pricing strategies and pricing correlation to elasticity of product
4. What's new within fountain category and the B&C category
5. Marketing equipment
6. Pepsi Partnership
Stephen Garcea
Food Service Key Account Manager
Pepsi Bottling Group
Stephen has worked for Pepsi Bottling Group for 33 years and has a BA from Whitworth University.
Analyze This!
Monday, 3:00pm in Conference Room #6
Benchmarking. It is the latest higher education management buzzword. If you haven't done so already, chances are that sooner or later you will want to (or need to) seek out benchmarking data for your own operation as well as the collegiate food service industry. NACUFS is here to help. By utilizing the NACUFS benchmarking survey, you will have answers to such questions as; is your meals per labor hour ratio too low (or how do you compute this ratio in the first place?), what about food costs? Square footage? Or, how about your cost per labor hour - is it higher or lower than similar operations? Is your data tracking along the national average year after year or is it higher or lower?
This workshop will familiarize you with the NACUFS benchmarking survey that will give you the answers you need to analyze the past and plan for the future. This workshop will demystify the NACUFS Benchmarking Survey - how best to use it, what the reports will tell you, how to interpret the data, how you might effectively use the survey results, and how your performance ratios can be used as management and marketing tools on your campus. You will clearly see the value of the NACUFS benchmarking survey.
Learning Objectives of Interest Session:
Participants will leave the workshop with:
- An understanding of the NACUFS benchmarking effort and its benefit to them as operators.
- Skills, materials and information which will assist in participating in the survey.
- Knowledge on how to use the survey results on their campus.
Rich Turnbull
Associate Director of University Housing & Dining Services
Oregon State University
Mr. Turnbull’s responsibilities include Dining Services, Catering and Residential Conferences. He has total budget responsibilities of $13,000,000. He received his BA from Washington State University in Liberal Arts and a second BA in Hotel and Restaurant Administration. Mr. Turnbull is long time member of NACUFS and volunteer currently serving on the NACUFS Benchmarking Committee.
A Movable Feast
Thinking Outside the Kitchen
Monday, 3:00pm in Boardroom #5B
Have you ever had to conduct an event, large or small, in a location not conducive to food preparation and the customer wants quality, flavor, and variety? This session will provide you with food production techniques and recipes that assist in the “out of the kitchen” environment. These tools will help you meet and exceed the expectations of the client. Chef Taylor will illustrate through the use of a variety of creative recipes, preparation methods, equipment, products, and packaging alternatives the numerous suggestions that can assist with an off-site presentation.
Product demonstrations and information highlights will include:
- Flameless equipment
- Display materials
- Variety of products that produce colorful, flavorful, high quality food that can be prepared easily
- Food Safety
- “Ease of handling” packaging
- Recipe CD
Greg Taylor
Corporate Executive Chef
Nestle
Before joining the Nestle Minors Team, Chef Greg Taylor was the Director of Culinary Operations for the International Air and Hospitality Academy in Vancouver, Washington where he also oversaw the Restaurant at the Historic Reserve as well as the instructor staff at the Northwest Culinary Institute. Since graduating with honors from the Horst Mager Culinary Institute in 1985, Chef Taylor’s culinary background includes, fine dining restaurants, exclusive country clubs, upscale retirement communities, casinos as well as experience as a culinary instructor. His passion for food and education and passing on the traditions of the culinary arts shows in his commitment to quality and attention to detail. Chef Taylor has lead award winning kitchens throughout the Pacific Northwest and has won several regional, national and international awards, including; American Culinary Federation Oregon Chef of Year, Governor’s Seafood Challenge, and he is a multi gold medal winner from the International Culinary Olympics as well as other ACF competitions throughout the United.
Saint Benedict’s Remodel
What Made the New Facility a Smashing Success?
Monday, 4:15pm in Boardroom #5A
In the fall of 2007, the College of Saint Benedict’s residential dining venue moved out of the basement of a building on the edge of campus to a brand-new, $12 million, state-of-the-art building conveniently located in the heart of campus and near a major bus stop. During this lively session, H. David Porter, FCSI will provide an in-depth look at the comprehensive planning that led up to the construction of the new Gorecki Dining & Conference Center. His presentation will include the importance of creating a campus master plan. The master plan outlined what changes CSB would need to make with the new venue coming online including; new meal plans, extended hours of operations and other dining program enhancements. All of this was in an effort to meet the unique customer base needs of both the “Bennies” and the “Johnnies” (all female CSB and nearby all male St. John’s University share campus facilities and students move back and forth regularly between both campuses). Mr. Porter will also discuss the thinking that went into placing the new venue to ensure maximum participation and customer satisfaction.
H. David Porter, FCSI
Chief Executive Officer & President
Porter Khouw Consulting, Inc.
H. David Porter, FCSI, is Chief Executive Officer & President of Porter Khouw Consulting, Inc., a foodservice master planning and design firm. David has over 30 years of hands-on food service operations and consulting experience and is a professional member of the Foodservice Consultants Society International. Porter Khouw Consulting has worked with more than 350 clients to conduct market research and develop strategic plans, master plans and designs for the college and university market. Porter is a graduate of the prestigious hospitality program at Michigan State University and has been recognized repeatedly as a leader in his field.
Understanding Personalities & Resolving Conflict
Monday, 4:15pm in Boardroom #5C
New managers face many challenges. One of the big ones will be pulling the team together to allow for the greatest production and the greatest utilization of talents. In order to do this, managers must be more then managers, they must be leaders. They must be able to look at their team, identify the needs of the members, and determine how they can motivate and lead them in the direction desired. We will look the stages that a new team goes through. We will talk about what different preferences people have for working situations, and how you can respond to their needs while recognizing how your preferences can impact your responses to others.
Linda Crawford
LAC Consulting
Linda Crawford, MA Ed., has been providing leadership and team building training, assessments and consultations for industries for 8 plus years. With 10 years experience teaching at the secondary level and 10 years working in administrative positions at the post secondary level, Linda has a wealth of experience from which to draw. She holds several certifications including Myers Briggs Administrator and Interpreter, Developmental Dimensions International Master Trainer, and Quick Start Facilitator. Her ability to respond to the needs of employers won her the Outstanding Individual Performance award for the state of Wyoming in the area of Workforce Development in 2007. Some of the organizations for which Linda has provided services include hospitals, government agencies, mining companies, power companies, and educational institutions.
NACUFS 101
Monday, 4:15pm in the Conference Room
Not sure what the organization is all about? Want to know how to maximize your benefits as a member? This is the interest session for you. From the basic structure of NACUFS to core mission and support systems, NACUFS 101 will leave you with a better appreciation for the organization as well as the people who make it work.
Mark Kraner
Assistant Vice President for University Services
George Mason University
Mark Kraner graduated from South Dakota State University in 1975. Mr. Kraner has 31 years of experience in Higher Education Auxiliary administration. This experience varies from Auxiliary Services Director at Dakota State University, to Associate Director of Auxiliary Services at University of Wisconsin- Whitewater to his current position. Mark recently joined George Mason as the AVP for University Services. His areas of responsibility include, Dining Services, Bookstore, Campus Card program, Student Unions, Copy & Mail services, Child Care Center, Vending and contract management. He is President-Elect of the National Association of College and University Food Services and was a 2004 Blackboard Campus Services Pioneer award winner for innovation in campus card services.
Russell F. Meyer
Associate Director for Housing Operations
University of Nevada - Reno
Prior to coming to staring his current position, Russ Meyer held various positions at the University of Missouri-Columbia, the University of Maine at Orono, and Michigan State University. He has bachelor’s degrees in zoology and physiology from Michigan State University and a master’s degree in resource management from the University of Nevada (UNR) and is working to perfect his Eskimo roll. Mr. Meyer’s areas of responsibility currently include management of a food service contract that encompasses residential dining, retail outlets, and catering on the 16,000 student campus as well as residential conference business, central office operations, and marketing for the department. He has overseen renovations of all of the food service locations and construction of two new facilities. Annual food service revenue has more than doubled in the same period. Russ has been described as high energy, and his focus on staff development and entrepreneurial opportunities reflects that intensity. He has presented programs on the national and regional level to NACUFS audiences as well to members of CCUFSA and WACUHO. He has chaired or served on several professional practice reviews of campus food services for NACUFS, facilitated the Professional Development Institute and the Contract Administrator Symposium, and is the immediate past president of NACUFS.
Interest Session Speakers
Produce Food Safely
What Can Be Done at the Last Line of Defense?
Monday, 4:15pm in Boardroom #5C
The issue of food safety has never been more important in the foodservice industry as it is today. Every day it seems another outbreak has occurred, and according to the CDC for the last 10 years, more outbreaks have come from fresh produce than any other commodity item. Since fresh produce is often times eaten uncooked, many people believe there is nothing that can be done in the food service kitchen to help prevent these outbreaks from occurring. Is there no "last line of defense" in the foodservice kitchen?
There are in fact several procedures and products a foodservice operation can use to help clean and sanitize produce right before consumption. This presentation will cover an overview of research from leading food science universities around the world, including research from the nearby campuses of Washington State and the University of Idaho.
The data and message are simple - you are not helpless in this battle against food borne illness!
Todd Wichmann
President & CEO
HealthPro Brands Inc.
Todd Wichmann received a B.S. in Chemical Engineering from Northwestern University in 1992 and a MBA from Xavier University in 1996.
Sustaining Students, Environment and Profits
Monday, 4:15pm in Boardroom #5B
On campus and in the supermarket, the demand for organic foods is here to stay, but building support for a successful campus organic food service program can be challenging. With current and credible information as marketing tools, the health benefits of organic foods and farming can help drive a profitable, organic food service program on campus. In this session an organic farmer will introduce the principles of sustainability and organic farming. A chef will share some of his successes and challenges in introducing natural and organic foods and discuss strategies, tools and relationships that can help introduce and promote organic foods on campus.
Jon Bansen
Dairy Farmer
Organic Valley
Jon Bansen has been a member owner of Organic Valley since June of 2000. He is currently the West Coast Regional Leader of Organic Valley’s Farmer Ambassador Program and one of the Cooperative’s Dairy Executive Committee Representatives for Oregon. Mr. Bansen is also a contributing writer for Graze Magazine focusing on cow nutrition. A third generation dairyman, he milks around 200 Jersey cows twice a day on his family farm, Double J Jerseys in Monmouth, Oregon. He spent six years working for his father learning the dairy business and purchased his own farm in 1991. Jon began pasturing his herd on mostly grasses and clover 15 years ago. He uses an intensive, rotational grazing system in which the cows are grazed in three-acre paddocks, the electric borders of which are changed every 12 hours.
Kerry Patterson
Executive Chef
University of Colorado - Boulder
A New Zealand native, Chef Kerry Paterson completed the London City and Guilds Degree in Culinary Arts in 1983 while working in various restaurants and hotels around New Zealand. A world traveler, he has held positions at Mallory Court Hotel, a Michelin Star Restaurant in Leamington Spa, England, and spent 6 years as Base Manager/Chef at Scott Base (the New Zealand Research Station in Antarctica). Since coming to the US, Kerry has held various positions, including Regional Chef for Nordstrom’s and overseeing 9 Restaurants in the San Francisco area. Since 1999 he has been Executive Chef University of Colorado in Boulder where he and the Dining Services team take care of 6,000 students. They offer a variety of dining options through 5 traditional dining halls, 3 Convenience Stores and 5 Grab n Go operations including the 100% Natural and Organic Paizanos.
How to Take Over an Operation
Tuesday, 11am Driftwood Bay
How do you define success in University Dining and what does success mean? With the majority of upper management positions in University Dining being held by “Baby Boomers” our industry will be facing a great deal of turnover over the next 10 -20 years. In this session we will dive into what it means to ‘take over’ a position. From assessing the operation, building relationships, and how to really open yourself to change – this session will better equip you to be the boss!
Eric Webb
Director of Dining Services
University of Wyoming
Eric Webb was born and raised in the Pacific Northwest. He is a Graduate of Oregon State University, with a Bachelors of Science Degree in Hotel, Restaurant and Tourism Management. Mr. Webb spent 8 years working for a contract management company. This allowed for a great deal of upward career mobility in a relatively short period of time. During those 8 years he held a range of positions, such as Catering Manager at Cal State University Hayward and Eastern Oregon University, Dining Services Director at Central Oregon Community, and Dining Services Director at Eastern Oregon University. For a period of 9 years he worked in Self-Operated Dining at Washington State University, where he held a range of positions as well, from Catering Manager to General Manager for Retail Dining and different parts of Residential Dining Operations. Mr. Webb has been the Director of Dining Services at University of Wyoming in Laramie for the past year.
Green/Sustainability Round Table
Tuesday, 11am in Echo Bay
Finding it difficult to develop a sustainable program on your campus? Or, have you created the ideal program? Either way, we want you here! Come and share your successes and challenges in campus sustainable program development. From the basic to the complex, we want to share it all.
Lauren Heising
Coordinator of Sales & Nutrition
University of Colorado - Boulder
Over the last several years, Ms. Heising has successfully campaigned for improved environmental education and green purchasing from her position within Dining and Housing Services at the University of Colorado at Boulder. She has also been a driving force to advance the use of organic, fair trade, local, and sustainable foods offered through all of CU’s dining centers. Ms. Heising has also been of great assistance to environmental classes at CU in their research on natural/organic meats, dairy products and other initiatives. Training of dining staff concerning environmental issues is an important component of any sustainability efforts. The most recent training, called "Let's Get Down to Earth" included education on green cleaners, recycling, composting and organic/natural foods. She has also taken on duties to manage and maintain composting collections for the dining units. She has been involved with CU’s Environmental Center which educates, activates, and inspires the campus community to understand and engage in local and global environmental issues. Most recently Lauren presented at the 2007 Rocky Mountain Sustainability Summit on the topic of Sustainable Foods.
Student Communication Round Table
Tuesday, 11am in Half Round Bay
This spirited interactive discussion will involve those who have attended the Student Panel General Session on Monday and the Multigenerational Session on Tuesday. The topics from these two sessions will be brought together in a practical application on how various generations can effectively communicate with each other make their wishes and needs known and received in a positive and productive manner.
Smarter Than a Storekeeper
Tuesday, 11am in Blue Creek Bay
Looking for how to outsmart the store keeper – this is the interest session for you! We will examine receiving and storage of products and what you should look for. This session will be an overview of the storekeeper basics including the importance of FIFO. Answering the unique questions like, “what does CA mean on a case of produce” or what the series of numbers on a case of canned goods means. These, along with many other topics, will be covered and fun will most defiantly be involved!
Wyatte Stuard
Associate Director of Dining-Procurement
Colorado State University
Mr. Stuard received his Bachelors Degree in Biochemistry form Nicholls State University. He has 15 years experience in a family operated offshore catering business. In addition, he spent 15 years at the University of Maryland Dining Services in procurement and operations which led him to his current position. Mr. Stuard enjoys visiting and hiking at the National Parks and Monuments of the western US with his wife of 34 years.
Roast It, Grind It, Blend It, Taste It!
(Coffee Roasting Tour & Lunch)
Tuesday, 11am – 2:30pm, Meet in front of the Student Union
Come join us and participate in a live ‘roasting’ and ‘blending’ event at our roasting plant. Be ready to get involved - Thomas Hammer will not only introduce you to our EcoBrew program, he’ll walk you through the roasting and blending processes, encouraging you to get involved mixing and blending different varietals possibly creating your own coffee blend for your school’s dining services.
Agenda
- Lunch – delicious and unique bit size sandwiches, provided by a local Slow Food restaurant, to nibble on while enjoying in the process –beverages and desserts as well.
- EcoBrew Introduction - What is EcoBrew, why is it important and why should we care?
How Socially Conscious, Fairly Traded, Earth Friendly Coffees are creating a stir. - Roast process - How is coffee transformed from a basic agricultural product to a delicious beverage simply with heat?
- Coffee Blending - Let's play around with some coffee and test the sensitivity and exactness of our taste buds.
Transportation provided, you’ll return by 2:30 pm to participate in the Culinary Challenge.
Thomas Hammer
Owner
Thomas Hammer Coffee
Thomas Hammer got his start pulling espresso for Nordstrom in 1987 while still in high school. He says it was working that sidewalk cart that opened his eyes. He saw first-hand the unique relationship people have with their coffee - and was hooked. Five years later Mr. Hammer left Nordstrom, joining a local coffee roasting company. In 1993, he graduated with an MBA in Finance from Gonzaga University and opened Thomas Hammer Coffee Roasters. From the beginning, his goal has always been to provide the highest quality experience for the customers who drink his coffees and to forge a unique level of partnership with the businesses that serve them.
Company Bio
Thomas Hammer took what he learned from his first job on a sidewalk cart and has created a unique lifestyle coffee brand. Thomas Hammer roasters turn out close to 300,000lbs of coffee each year in their recently renovated historical warehouse in downtown Spokane, Washington. The signature orange Hammer Eco-cups, whole bean packaging and custom label apparel have received the attention of the national press and countless awards. Sustainability is a prime focus for Thomas Hammer Coffee. They have just begun the launch of "Eco-Brew" coffees and the Eco-friendly cup. As part of the sustainability effort, they served on the steering committee helping start the local convivium of "Slow Foods," as well spearheading a pilot program that will lead educational tours to coffee producing countries. Another avenue Thomas Hammer has explored in the quest for sustainability is educating coffee producing communities through the ‘One Laptop Per Child’ program. This program is a way to bring the consumer and producer even closer. All these ideas and aspirations are what Thomas Hammer believes truly define sustainability.