For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
All requests for potential video camera installation should be routed to Senior Director of Environmental Health and Public Safety Carol Shelby. Regardless of the purpose of the proposed equipment (e.g. documenting the progress of construction project, enhanced safety and security), all requests of this nature should be directed to Carol as the single point of contact. Carol will then coordinate subsequent discussions as appropriate.
Contact Information:
Carol Shelby, Senior Director of Environmental Health and Public Safety
(765) 494-7504
cshelby@purdue.edu
To view the February edition of the monthly Materials Management and Distribution (MMAD) newsletter, visit the following link: http://www.purdue.edu/physicalfacilities/publications/newsletters/MMAD_0213.pdf
The Purdue University Warehouse and Surplus Store has used bicycles available for $25 each for as long as supplies last.
Those interested in purchasing a bike may do so during the store's normal operating hours: Monday through Friday from 12 to 4 p.m. The Warehouse and Surplus Store is located at 3601 Sagamore Parkway North, Suite K, Lafayette, IN.
Contact Information:
Susan Ticen, Warehouse and Surplus Store
(765) 742-4414
smticen@purdue.edu
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
The Coal Truck Drive located off US 231 will be closed Friday, February 8 through Friday, February 22. The coal truck traffic will be diverted to Ahlers Drive during this time, and motorists should be attentive to the increased traffic.
The Wood Street Parking Garage elevator is out of service, and while the Operations and Maintenance staff are aware of the problem, they currently do not have an estimated repair time.
Most reserved/handicap spaces are on the lowest level of the garage, but those who count on the elevator are advised to park in the Grant Street Parking Garage until the repair is complete.
Contact Information:
Holly Alexander, Parking Manager
(765) 494-9315
haalexander@purdue.edu
Applications are now being accepted for the Barbara Cooper Clark Memorial Scholarship. The scholarship, based on assessed student need, is open to students with connections to Physical Facilities.
The full article, which ran in Purdue Today earlier this week, is available at http://www.purdue.edu/newsroom/purduetoday/releases/2013/Q1/scholarship-available-for-student-with-ties-to-physical-facilities.html.The Weight Watchers program will continue to run at Purdue Universtiy; however, it will now be managed by the Division of Recreational Sports.
You can register for the next session by visiting the CoRec, calling Member Services at (765) 494-3110 or visting the following website: https://wpvappwt01.itap.purdue.edu/wbwsc/webtrac.wsc/wbsearch.html?xxmod=ar&xxcategory=spcev&
wbsi=
88a12
faa-3cca-4b99-e211-2b66088b0588&xxsearch=yes.
Like before, you will pay your Weight Watchers instructor directly.
NOTE: The start dates listed online are different from what was communicated by Weight Watchers leaders. Please pay attention to the meeting days, times and locations when selecting the class to attend. Below are the actual start dates for all upcoming Purdue meetings. The session in bold is the one to choose if you wish to attend the class in PFSB.
If you have any questions, please contact Tricia Tort, Associate Director of Fitness and Wellness, at (765) 494-0109 or ttort@purdue.edu or Beth Timmons, WorkLife Ambassador, at (765) 494-6115.