UMaine Dining celebrates announcement of Whoopie Pie as official state treat

University of Maine, whoopie pie mountainOct. 25—The dining department at the University of Maine, in Orono, recently celebrated the announcement of the whoopie pie as the official state snack by creating a four-foot tall mountain of whoopie pies. The mountain was a replica of Maine’s Mount Katahdin and was made with 1,500 of the pies, according to a university press release.

The mountain included whoopie pies with blue frosting at the base to resemble the Penobscot River, and pumpkin, chocolate chip, blueberry and a white cake whoopie pie with chocolate frosting filling to form the rest of the mountain.

"The university bakers decided to do a whoopie pie mountain with different flavored and colored whoopie pies and food coloring," Glenn Taylor, director of culinary services, said in a press release.

Maine's Bill LD 71 designated the whoopie pie as the state treat. The university’s President Paul Ferguson and Amos Orcutt, president of the Maine Whoopie Pie Association, were among several speakers gathered to celebrate the whoopie pie at the event. The release states that the small event quickly became a larger event as word of the whoopie pie mountain spread. The department also served whoopie pies at two other dining facilities throughout the day.

See more photos on our Facebook page.

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources