Davies changes over the summer
David Taintor
Issue date: 9/8/08 Section: News
The lower level of Davies Center got a face-lift this semester. Green Mountain Café, a fair trade and organic coffee shop, replaced the popular Jazzman's Café. The Cabin, a venue for local musicians and student performances, has also received technological improvements.
Director of University Centers Charles Farrell said there were two reasons for the switch to Green Mountain Café.
"Green Mountain is all fair trade or organic, and we wanted to switch to that," Farrell said. "Also, by getting rid of the Jazzman's brand, we were able to do whatever we wanted with the baked goods sold there."
He said Hilltop Bakery, led by head baker Jim Solfest, is now allowed more freedom in their recipes.
"What we've done now is we're offering morning pastries as well as more snacky products in the afternoons," Farrell said.
They will hold a contest later in the fall that will feature local coffee roasters, and students can vote on which brew they like best, Farrell said. The favorite local roast will be sold in smaller quantities at Green Mountain Café.
"We're going to create an official local blend of coffee for the campus and create a fun name for it," Farrell said.
He noted that it is still a little early to gauge the response to Green Mountain coffee, but he has received positive input so far.
Junior Erin Andre said that she likes the new coffee shop, and the fact that it offers fair trade coffee.
"I think the setup is better," Andre said. "They have more coffee choices. Getting fair trade coffee is important to me. I would rather buy fair trade, if I had the choice."
Farrell previewed several blends of Green Mountain coffee before the café opened, to ensure the quality of the coffee was as high as Jazzman's.
"We had students and staff do tastings of the coffee this summer," he said. "We had a good sense that the coffee was as good or better than Jazzman's."
Updates in The Cabin
Director of University Centers Charles Farrell said there were two reasons for the switch to Green Mountain Café.
"Green Mountain is all fair trade or organic, and we wanted to switch to that," Farrell said. "Also, by getting rid of the Jazzman's brand, we were able to do whatever we wanted with the baked goods sold there."
He said Hilltop Bakery, led by head baker Jim Solfest, is now allowed more freedom in their recipes.
"What we've done now is we're offering morning pastries as well as more snacky products in the afternoons," Farrell said.
They will hold a contest later in the fall that will feature local coffee roasters, and students can vote on which brew they like best, Farrell said. The favorite local roast will be sold in smaller quantities at Green Mountain Café.
"We're going to create an official local blend of coffee for the campus and create a fun name for it," Farrell said.
He noted that it is still a little early to gauge the response to Green Mountain coffee, but he has received positive input so far.
Junior Erin Andre said that she likes the new coffee shop, and the fact that it offers fair trade coffee.
"I think the setup is better," Andre said. "They have more coffee choices. Getting fair trade coffee is important to me. I would rather buy fair trade, if I had the choice."
Farrell previewed several blends of Green Mountain coffee before the café opened, to ensure the quality of the coffee was as high as Jazzman's.
"We had students and staff do tastings of the coffee this summer," he said. "We had a good sense that the coffee was as good or better than Jazzman's."
Updates in The Cabin
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