J. Michael Floyd
Executive Director of Dining Services
University of Georgia
This year we decided to make our end-of-the-year celebration a Beach Blast. Each dining commons had a different beach theme. We had a Hawaiian beach and a southern California beach, etc. We served food such as coconut fried shrimp and crab legs. The event isn't so much about educating students about new foods; it's more about providing stress release before finals.