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Arcadia University News
May 7, 2021
Adjusted Hours for Campus Facilities
Athletic Facilities Kuch Center Beginning Monday, May 10 Monday through Friday, 10 a.m. to 6 p.m. No weekend hours. The fitness center and training center will be open to all during open hours. Bookings will continue to be required through arcadia.libcal.com/reserve/kuchcenter and are available for...
dining services athletics facilities library templeton campus store
April 27, 2020
Community Supports Students in Need Through Arcadia Food Pantry
As the Arcadia University community quickly adapted to the changing educational landscape during coronavirus, departments and offices didn’t forget their dedication to students in need. Throughout the academic year, Knights for Nutrition food pantry serves undergraduate and graduate students who...
November 21, 2019
Arcadia Explores Year-Round Campus Usage
University representatives from University Relations, Conference and Event Services, Student Affairs, Facilities, Athletics, and Metz Dining Services participated in a panel discussion, 'Maximizing Year-Round Campus Usage,' on Nov. 14 in Radnor, Pa., which was sponsored by Philadelphia Area...
November 21, 2019
Limited Hours of Operation Planned for Thanksgiving
Arcadia University will have limited hours of operation for student services during the Thanksgiving holiday. Monday, Nov. 25 Kuch Center: 7 a.m. to 11 p.m. Fitness Center: 7 a.m. to 11 p.m. Lenox Pool: 10 a.m. to 5 p.m. Tuesday, Nov. 26 Dining Services: The Dining Hall and Easton Café closes at 2...
athletics facilities dining services facilities library templeton campus store
March 21, 2013
Passover Dining Options Available on Campus
Passover dining options will be available at the Dining Hall and Chat from the evening of Monday, March 25, to the evening of Tuesday, April 2. Passover-friendly options will be available for lunch and dinner at the Dining Hall and will include entrees, sides, soup, salad, Matzo pizza and desserts...
September 8, 2011
September Specials: Take Home a Homemade Apple Pie for Just $9.50
Parkhurst Dining Services offers two catering promotions this month: the Harvest Break breakfast special and A Classic Taste of Fall apple pie special. Enjoy locally sourced fresh apples in a homemade apple pie. Take one home for just $9.50. Catering information can be found on the Dining Services...
May 29, 2011
GAPUC Conference Opening Day Events and Presentations
Saturday, May 28: Attendees arrived by bus on the campus of Xi'an International University (XAIU) at 8 a.m. The Conference began with welcoming remarks by XAIU officials and conference sponsors, followed by a group photo. Next, the first Plenary Session began. Presentation topics focused on...
March 29, 2011
Chef's Corner: Celebrate the New Phillies Season with Ballpark Franks
By Gene Boyle, Executive Chef, Malcolm Whitaker, Executive Sous Chef Welcome Back from Spring Break! We hope you had a fun time abroad, at home or wherever the week may have taken you. This week brings many things, the first day of April, hopefully some warmer weather and our favorite time of year...
February 11, 2011
Chef's Corner: DIY Three-Course Valentine's Day Feast for Two
By Gene Boyle, Executive Chef, Malcolm Whitaker, Executive Sous Chef Looking for an inexpensive way to make your Valentine feel special on Monday? We have a quick, inexpensive recipe for you to make for the one you love. All of the ingredients can be purchased nearby at Pathmark or Produce Junction...
January 28, 2011
Chef's Corner: Snow Can't Stop Parkhurst Associates
By Gene Boyle, Executive Chef, Malcolm Whitaker, Executive Sous Chef, and Jen Rudolfo, Director of Catering The first major snowfall of the year hit this week, and while you were enjoying your day off from work or school, a group of diehard Parkhurst Dining associates braved the roads to make sure...
January 28, 2011
Farmers To Train Chefs at Sustainability Session
Parkhurst Dining Services Executive Chef Eugene Boyle will participate in a first-of-its-kind training session where farmers train chefs at the Pennsylvania Association of Sustainable Agriculture’s (PASA) annual conference Farming for the Future at State College Feb. 2-5. The training session—“...
January 21, 2011
Chef's Corner: New Vegetarian Options at the Dining Hall
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef We hope you had a fun and relaxing winter break. We had some time off then came back renewed, full of ideas for the spring semester. We always listen to comments and suggestions from our guests and whenever possible try to act...
October 1, 2010
Chef’s Corner: Steakhouse Dinner, Phillies Playoff Specials and More
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef October is upon us—the time for apples, pumpkins and great fall root vegetables. October is also the time for a jam-packed month of events we’d like to share with you in the Dining Hall, The Chat, and Easton Café. We hope you...
September 24, 2010
Chef’s Corner: Chef Gene's Homemade Granola Recipe
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef Our homemade granola seems to fly out of the kitchen, there’s such a demand for it. We go through at least 40 pounds of granola a week, just in the Dining Hall. That’s because granola is pretty much the perfect food, whether...
September 17, 2010
Chef’s Corner: Parkhurst and Arcadia Committed to Local Food
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef Beginning next week, Parkhurst Dining Services will receive weekly deliveries from Lancaster Farm Fresh Cooperative , a non-profit organic farmers’ cooperative in Lancaster County, Pa. Fall is the perfect time to begin a...
September 10, 2010
Chef's Corner: Grab Food To-Go at The Chat
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef Get Fresh Food Fast at The Chat We hope you are settled in for the semester and are enjoying the Dining Center fare. Last week we described some of the changes we made over the summer. This go-round we wanted to highlight some...
August 31, 2010
Chef's Corner: More from Scratch, Cheesesteaks at Lunch and Dinner
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef On behalf of Dining Services, we welcome everyone back to campus. It's a new year, and we're trying new things, including a column in the Bulletin . It's a different way for us to reach out to fellow foodies and the rest of...