Summer 2013... NACUFS Intern Style!: Our first week as Huskies!

Hello, everyone!

My name is Kelly Speck and I will be beginning my senior year at Michigan State University in the fall of 2013. I arrived in Storrs, CT at UConn last Monday after a longer than expected drive from Michigan in a car that couldn't possibly hold one more thing. I was greeted by my internship coordinator, Carol Cronin, and my fellow intern, Hasbrouck, as well as a fully stocked kitchen and gift bags (from the delightful Tracey Roy!) so needless to say, I was a pretty happy lady.

Our first week working at McMahon Hall got off to a busy start. We began by working in each station to familiarize ourselves with how each operates. We also became acquainted with the staff who have been an incredible resource in so many areas, from better methods of food preparation to places to go on the weekends. We took a tour of each dining hall we will be working at in our 8 weeks, as well as the Union Street Market and the UConn Farmer's Market. We were also put in charge of planning a theme meal for McMahon Hall. Eric Janssen, Derek Carlsen, and Rob Landolphi have been helping us plan our menu and are very enthusiastic about our event!

Hasbrouck and I with Beth learning about the omelet station!

Hasbrouck and I decided to make the most of our 8 weeks in Connecticut, so with suggestions from the staff, we embarked on our New England Memorial Day weekend adventure! After getting briefly lost (which is a recurring theme) we visited the Connecticut State Capitol in Hartford, CT and got an unexpected private tour from a security guard. Dave Barbera, the area manager of South, suggested we visit Hampton, NH so after a quick trip up to Maine for some lobster, we dipped our toes in the Atlantic Ocean.

Connecticut State Capitol - Hartford, CT

Memorial Day Parade in Kennebunk, ME

Hampton, NH

I bet you're thinking, "There's no way their first week could get any better!" Let me tell you, it did. Tuesday, we took a tour of Beltane Farm to learn about the cheese and yogurt making process. In addition to sampling a variety of delicious cheeses and learning about the hard work that goes into producing them, farmer and cheesemaker, Paul Trubey, let us each hold one of over 90 goats they had running around on the farm. Niki Tourigny, who helps out on the farm, explained each of the different breeds of goats, as well as the other animals that lived on the farm.