For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
Purdue's Radiological and Environmental Management (REM) department will hold its annual Safety Chair Meeting from 8 to 11 a.m. Wednesday, March 20, in Stewart Center, Room 214.
The program agenda can be found at http://www.purdue.edu/rem/2013ascma.pdf.
Departmental safety representatives and building deputies are invited to attend to hear presentations on environmental health and safety issues and compliance updates. Faculty and staff are welcome to attend any or all of the sessions.
In addition to the scheduled topics for discussion, there will be a safety fair set up in Stewart Center Room 218, from 7:30 to 10:30 a.m., with a variety of vendor displays and information to answer questions about your safety needs. REM staff will also be available in that location during the second half the Joint Interest Session.
The Safety Chair Meeting will be split into three sessions. The first session at 8 a.m. features an occupational safety theme targeting a non-academic audience. The second session, 9-10 a.m., will apply to all audiences and will include a 30 minute break at 9:30 a.m., for an opportunity to visit vendors and to discuss safety concerns with REM staff in STEW 218. The third and final session, 10-11 a.m., will have a laboratory theme targeting an academic research audience.
Please RSVP to Phyllis Hill at plhill@purdue.edu or (765) 494-6371 by Monday, March 18. It is not necessary to specify the sessions you plan to attend.
If you have questions, or need further information, please contact Jim Schweitzer at (765) 494-2350 or Phyllis Hill at (765) 494-6371.
Locally Grown
Most of our meat comes from right here at Purdue. We raise cattle, swine, sheep, and poultry just west of town at our Purdue Animal Sciences farm. The animals are bred, fed, harvested, and processed by Purdue students and staff to bring you fresh, high-quality, locally-grown meat. Look for the labels “Locally Grown” to know you are eating meat raised right here.
Dry-Aged Beef
We age our beef in the cooler for an average of 14 days before it is cut, packaged, and available for sale to you. The extra time spent aging causes our steaks and roasts to be more tender and have a stronger flavor than what you would find at a common supermarket. Try it, we promise you won’t be disappointed!
Purdue Group Purchases
We give a 10% discount to all Purdue groups and student organizations when they purchase meat from us. This can be anything from a special picnic in your department to the weekly meals that are prepared in a Greek house. We will also accept an internal Purdue account number for the purchase.
Support Purdue
Proceeds from our meat sales go towards offsetting the costs of educating Purdue students about the food animal industry. These expenses include the cost of animals, staff, and equipment. We are the only functioning university meat lab in the state of Indiana, and we feel it is important to educate our future leaders on the production of safe, high-quality meat to feed our growing world. When you purchase meat from the Boilermaker Butcher Block, you are getting a great product and supporting a great endeavor!
Located in Smith Hall, Room 170, the Butcher Block is open from 2 – 5:30 p.m. on Wednesdays and Fridays.
Click here for the current price list.
The Butcher Block accepts credit and debit cards (Visa, MasterCard & Discover).
Contact Information:
Mike Booth, Manager
Meat Science Research & Education Center Purdue University
Ph: (765) 494-8285
http://www.ansc.purdue.edu/meatshop
A temporary fence has been set up around the tunnel access hatch between the Mathematical Sciences Building (MATH) and the Class of 1950 Lecture Hall (CL50) until the beginning of May.
Pedestrians are asked to exercise caution in the area.
Contact Information:
Levi Evans, Project Manager
(765) 494-7183
evansle@purdue.edu