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The One Meal Initiative: Ending Student Hunger One Meal at a Time 

UAB students now have the opportunity to help a friend in need succeed. Student organization, Donor to Diner, is working with UAB administration, Campus Restaurants, and the office of Student Advocacy, Rights & Conduct to initiate a program that will allow meal donations to be converted to vouchers which UAB case managers can distribute to deserving students. 

On Friday, September 25 between 7am and 7pm at the Commons on the Green, students can donate one meal from their meal plan to this effort. If you do not have a meal plan, but would like to contribute, a $10 donation using dining dollars, Blazer Bucks, or cash will also provide a meal voucher for a student in need.  This program is intended to supplement the aid offered by case managers and the UAB Student Advocacy, Rights & Conduct food pantry which has served 359 students since its establishment 2 years ago. 

Food insecurity is defined as inconsistent access to food due to a limitation in resources and is estimated to affect at least 5-25% of students at some point in their college careers. The exact number of students facing food insecurity cannot be determined without knowing how many are in poverty. However, college students are not included in poverty statistics because they are thought to skew the data.

Emily Feinstein, Director of Student Advocacy, Rights and Conduct at UAB, describes the purpose of this initiative as a way to "help alleviate the effects of hunger and other human needs so that students can pursue a quality education. Together, we can create a dynamic learning environment in which our UAB community can learn how to meet the current pressing societal challenges facing college students, specifically with food insecurity."

Donor to Diner is a service-oriented organization at the University of Alabama at Birmingham (UAB) that seeks to provide easy access to food and other commodities to economically disadvantaged students who do not have access to food on a regular basis. We have partnered with various UAB departments to help reduce food insecurity within campus while promoting awareness of this issue.   We hope you will choose to contribute a meal from your meal plan or the cost of a meal to provide a meal voucher to a student in need.
A national campaign to bring awareness to hunger, UAB Campus Restaurants will team up with the Department of Student Rights, Advocacy and Conduct and Donor to Diner to participate in End It With Orange. All week, the UAB community can donate canned goods in both The Den and the Commons on the Green. On Friday, September 25, students, faculty and staff will be able to donate a meal to a student on campus who may be hungry. Donate and wear your orange in support of bringing awareness and putting a stop to collegiate hunger!
Don’t know what to do for lunch on Friday? Bring the entire department to the Commons on the Green for $5 Fridays! Located on the Campus Green just south of 9th Avenue and the Campus Recreation Center, the Commons is open from 11AM until 1PM for lunch and is the only all-you-care-to-eat facility on campus. The Commons features an unmatched variety of cuisine. Take your pick from the Grill, Deli, Pizza, Classics, Simple Servings, and the Soup, Salad & Vegan Bar. Enjoy dishes such as grilled pineapple ham steak with fresh broccoli, baked tilapia with whole green beans or Punjabi chicken curry with carrot and celery sticks.
Trying to work on eating healthier this school year? Try the new Mindful entrees. Mindful is our approach to overall wellness. Foods that are considered Mindful must meet certain criteria, in terms of calories and nutritional value. 
Check out what is for lunch today!
The UAB community is made up of a diverse population of people. Many of its faculty, staff and students are from various states and countries. Nonetheless, it shouldn’t come as a shock that there is a King working for Campus Restaurants.

Dubbed the “BBQ King” by his colleagues, Albert King has been a grill master all his life. “My dad was a cook in the army, and he taught me how to cook when I was really young,” says King. Appropriately, King will be the manning the barbeque grill for the upcoming BBQ Blues event.

How long have you worked for Campus Restaurants?

5 years

Have you always been a cook?

Yes, before I came here, I worked at my cousin’s BBQ joint in Palm Springs, California. It was a soul food restaurant, and I cooked whatever need to be cooked. I grilled and I smoked about two cases of ribs per day.

When you’re not on the grill, where else can the student’s find you on campus?

Look for me driving the van. I really like driving it, because I get to get out and meet the students when I’m making the deliveries.

Why should students attend BBQ Blues this year?

They may learn something. The meat will be good, because the cook is even better!

What advice would you give for someone who isn’t much of a grill master?

It’s all a process. To master it, you have to be around different people so you can learn from them. You have to be willing to experiment with different seasonings in order to see what works. You can’t rush the process.

What’s one of your go to methods for barbecuing?

I marinade the meat in Italian dressing, because a lot of spices are already in it. I can’t tell you any of my secret recipes.

What is one of your fondest food memories?

Two years ago, my cousins and I cooked an entire hog on a rotisserie. It took all day: 12 – 13 hours. It was the best hog I ever had. Twenty people were able to eat off of it, and we still had leftovers. We did it for a Thanksgiving birthday party. Barbecue is a family thing.

If you could be any kitchen appliance, what would you be?

I’d be a blender. I like to mix up a lot of stuff.

Students can witness Albert King’s grilling skills on Tuesdays and Thursdays at BBQ Blues, outside the Commons. The menu will feature a entrée, side and beverage, and can be purchased with Dining Dollars, Blazer Bucks or cash or credit.