[Oozefest!]
Music playing over scenes of students participating in Oozefest. This is an annual event at UB where people play volleyball in the mud.

[Music playing.]

[UB mascot Victor E. Bull demonstrates the Horns Up hand sign. A bell rings to signify it is a good sign.]

[Students demonstrate the Horns Up hand sign correctly; bells ding. Student demonstrates the Horns Up hand sign incorrectly and a buzzer sounds. These scenes alternate.]

[Students cheer at a football game. Victor jumps up and down with excitement.]

[See you at the game! Voices cheering "BU-FF-AL-O!"

[Music playing, students eating in an on-campus dining hall.]

Chef manager Megan Moynihan: “Campus Dining and Shops serves thousands of students every single day, so we understand that there’s a variety of palates out there. We’re finding that students eat a lot less red meat, and so we decided to introduce some fresh fish. The fish that we offer comes from the Atlantic Ocean. We offer things like sole and haddock and salmon. We prep them in a variety of ways; most of the time they’re baked. We’re trying to get away from doing fried fish and battered, so we use light seasonings and oil. It’s definitely a healthier option.”

Capen Café manager Elizabeth Amato: “We started featuring the Chameleon Nitro Brew at the beginning of this semester, and the idea was actually brought to us by our representatives that we partner with—Starbucks. Cold brew, unlike iced coffee, is just more caffeinated and then once you add the nitro to it, it’s even more caffeinated. We actually only offer it in the 16-ounce as a recommendation from Chameleon, just for the amount of caffeine that’s in it.”

Line cook Julie Gow: “At Sizzles, we do have a new item, and it’s called the Angus hoagie. It’s Angus beef, it has specialty-seasoned onions sautéed on the grill. You put a white cheddar cheese on it. You get lettuce and tomato on it and you get a special sauce over the top.”

Student Dylan Cohen: “It was very juicy. The steak was seasoned to perfection. The sauce was amazing, and in addition to that, the bread was toasted, which not a lot of people do. Overall it was just a lot better than any other sandwich I’ve had.”

Student Megan Breen: “I was diagnosed with Celiac Disease a few years ago, so that means I can’t eat any foods containing gluten. So, that’s a little bit difficult at college because I have to be really conscious of what I’m eating.

Campus Dining and Shops registered dietician Lori Bendersky: “Simple Kitchen is a home-like pantry that is certified free from gluten as well as five of the big eight allergens. So, as a dietician, I see more and more students that require that type of accommodations, and we wanted to create a space where they can feel a bit more independent and have quicker access to safe foods.”

Megan Breen: “They give us opportunities to eat things that we might not have been able to eat in other areas. So, they have a gluten-free waffle iron. It’s so nice being able to eat fresh waffles! So, it’s really exciting. The food is awesome, it’s fresh, it tastes good. I love it.”