COLLEGES & UNIVERSITY
OLE MISS LOCAL RECIPE FRIED CHICKEN The recipe behind the dish with the most fanatical following at the Uni- versity of Mississippi (affectionally re- ferred to as “Ole Miss”), is a local, closely guarded secret. But its cult status is well known. That item, fried chicken, is found in the campus’s primary residential dining facility, Rebel Market, which serves al- most 2,000 covers a day during normal sessions. The magic of the fried chicken, served at the market’s comfort station, lies in the “dialed-in” proprietary recipe, Burr believes. “We have (Aramark) corporate recipes, and then we have localized reci- pes, and this is one of them,” he says. “If we took off the menu, that they would have pitchforks and torches. This is one of the things they look forward to.” That local freedom extends to Ara- mark’s partnership with Home Place Pastures in nearby Como, Mississippi. Though Aramark sometimes sources chicken and eggs from Home Place, the farm is mainly their source for sustaina- ble meat, including beef and pork. ARKANSAS ATHLETES GO HOG WILD FOR ACTION STATIONS Tim Walsh’s top priority at the Arkansas Razorback Sports Nutrition Center is fueling student athletes with balanced, performance-focused meals. Walsh, executive chef and director of the University of Arkansas Athletics Dining for Chartwells Higher Education, says the center’s made-to-order action stations have become clear favorites among the athletes. “These stations give them the freedom to build meals that meet their specific nutritional needs, which not only supports performance but also keeps them engaged in their own nutrition,” Walsh says. “One standout is our made-to-order eggs and omelet station, available daily at both breakfast and lunch—it’s a go-to that never loses steam.”
QUARTERLY | Q3
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PHOTOS COURTESY OF OLE MISS AND U OF ARKANSAS
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