Ron Rudebock, HSU Housing and Dining Services

Series Title

Food For Thought

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    Contributor

    Jennifer Bell, Host

    Ron Rudebock, Interviewee

    Jessica Eden, Engineer

    Episode Description

    Institutions struggle with providing good, local food for their customers — and schools are no exception. When I attended HSU I used many of my food points in the campus ice cream parlor — really, no kidding, it was a full on ice cream parlor with hot fudge, whipped cream and cherries! I still have memories of going to a study-partner’s house for dinner and they had roasted chicken and potatoes — I must have looked like I was starving, the food had never tasted so good — mostly because I’d been starving myself of good food. I’m not complaining here, it wasn’t entirely the institution’s fault for having that ice cream parlor — I was an adult — and I was making some bad choices about what to put into my body.

    With pressure from many sides, institutions like the California State University system have had to look at things they can do to provide better food for the students. In an interview with Ron Rudebock we talked about some of the challenges and benefits of working with local farmers and food producers.

    Broadcast Date

    2016

    Genre/Subject

    Institutional Food, Local Food Production

    Publisher

    KHSU

    Filename

    FFT_Ron_Rudebock_HSU_Food_Services.mp3

    Language

    English

    Digital Format

    Audio/MP3

    File Size

    22.2 MB

    Duration

    00:09:41

    Generation

    Copy

    Collection

    KHSU

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