U. of Wyoming names Patrick Call as new director

May 17— After a nationwide search Patrick N. "PC" Call has been named the new director of residence life and dining services at the University of Wyoming in Laramie.

Subject to approval by the university’s board of trustees, Call will start his new position in July. In his role, Call will manage residence life programs and facilities, including more than 2,000 residential spaces and 300 student apartments. He also will oversee the dining services department, which includes a central dining hall, retail dining operations at various campus locations and campus-wide catering.

Call is currently the director of residence life and student housing at the University of New Mexico in Albuquerque. He previously served as associate director for residential education at the University of Arizona in Tucson. Call earned a B.S. in radio and television and an M.S. in higher education administration and student personnel, both from Southern Illinois University at Carbondale.

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Ideas and Innovation
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On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
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We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
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We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
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Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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