What to do with 25 extra frozen turkeys when campuses practically shut down over the holidays?
Student leaders of the Campus Kitchen at Gettysburg College found themselves in this situation after they were unable to serve all of the turkeys donated for their Turkeypalooza feast (they received 35 donated turkeys in total).
The staff of Gettysburg’s dining hall, what students call “Servo”, offered to keep the leftover turkeys in their freezers over break, thaw and cook them all at once to relieve the Campus Kitchen of the time and supervision necessary to thaw and cook their turkeys one at a time.
“It was so awesome for them to donate their time and energy to our cause!” says Melissa Arsenie, Campus Kitchen coordinator.
The frozen turkey incident made student leaders look harder at how they store and serve frozen food.
Melissa asks: What are some methods other kitchens have to cycle food out of their freezers? Do they have a system by which certain things are taken out and used?
Leave your answers in the comments section below.
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