 "Photo: THE REVIEW/Natalie Carillo")
To passers-by, the crowded Mentor’s Circle suggested that Veg Out was worth checking out. By attracting students, campus employees and community members to campus for a bit of food sampling and “vegucation,” the event managed to conjure a great deal of attention.
Sponsored by the university’s Employee Wellness Center and held on Sept. 25, Veg Out served as a kick-off for the program’s employee campaign. According to program coordinator Linda Smith, Veg Out was the first event of its kind to be run by the program.
“We were very pleased with the support we received,” Smith says.
She also says she was glad to see the event was appreciated by both students and employees.
Smith says the goal of the event was to encourage members of the university community to make healthy choices and to raise awareness regarding the importance of fruits and vegetables. By providing resources and advice to staff and students, the program aimed to show how easy it is to make these choices.
During the event, a large tent over Mentor’s Circle housed several tables, each manned by representatives from organizations such as the Nutrition and Dietetics Club, Department of Animal and Food Services, HealthyU, Milburn Orchards, UD Dining and Sysco Eastern Maryland, among others. Advice about healthy eating and information regarding the benefits of fruit and vegetable consumption was offered, but the most popular tables appeared to be those which offered food to hungry Hens.
UD Dining Services was present to share healthy tips as well as offer samples of its popular veggie bowl dish. With a dining hall employee there to sizzle rice and veggies on the spot, a line formed at the Dining Services table. While some waited for a taste of free food, several people lined up to make purchases.
Sysco Eastern Maryland attracted an impressive line of customers eager to buy fresh produce. Sweet corn, yams, zucchini squash, green peppers, peaches, apples, pumpkins and gourds were just some of the products available for purchase.
According to literature that Sysco Eastern Maryland provided, the university purchases local produce through the company when local products are available. Located in Pocomoke, Maryland, the company obtains fresh produce from farmers in Maryland, New Jersey and Virginia, but a majority of the products come from Delaware farms.
Members of the Nutrition and Dietetics Club ran a table at the event. According to a flier made available by the club, veggies including garlic, onion, leek and asparagus stimulate the immune system. Although students may not always associate produce with preventing the ever-dreaded swine flu, the flier says these vegetables can help prevent and reduce symptoms of colds and flu.
Nutrition and Dietetics Club member Jessica Perelli says that by being present at the event, the club hoped to motivate students to make better choices in the dining hall. In addition, the club offered recipes for students who live off campus and may find themselves dining out and making unhealthy choices. Like the Nutrition and Dietetics Club, the other organizations were at the event to promote the benefits of fruits and vegetables.
Veg Out lasted from 10 a.m. to 1 p.m. However, for some students, word of mouth failed to travel quickly. Juniors Brooke Murray and Grace Manalo were disappointed to find they had arrived in time only for the clean-up. Manalo, who was eager to purchase fresh fruit, said such events should occur more often.
“There aren’t many places to find fresh vegetables besides the supermarket,” says Murray, who was also disappointed to have missed out on supporting the locally grown products.
Other latecomers questioned lingering organization members as to what had gone on that morning and several took in interest in the idea of the fresh produce.
According to Smith, there is a possibility such an event will be planned again. She says there has been talk that a similar event will occur in the spring, although no definite plans are being made at this point.
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