Nona Golledge, director of KU Dining at the University of Kansas in Lawrence, and current NACUFS president, fears drowning, loves homemade spinach lasagna and wishes she could stop worrying.
Partnering with students on class assignments. I glean a lot of useful information from the students serving on project teams.
Keeping up with the ever-changing needs and expectations of our customers.
Taking the lead on merging retail dining/catering and residential dining into one department.
Organic rice and beans in a five-gallon bucket for a hunger banquet.
I’d love to be a grade school teacher.
I’m a worrier. Over the years I’ve been working on letting the small and uncontrollable things go.
Homemade spinach lasagna; herbed baby salad greens tossed with toasted almonds, dried cranberries, feta cheese drizzled with poppy seed dressing; and toasted cheese bread.
A sampling of cheeses, red grapes, strawberries and a glass of Riesling.
Fried high-calorie foods like Twinkies.
“A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty.” —Winston Churchill