Purdue Best Bets
December 30, 1997
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Home heating tips for the winter
The worst of winter is yet to come, and a Purdue expert on residential energy conservation
says it's not too late to save money on your heating bills. D. Perry Achor, associate
professor in building construction management technology, can answer questions about furnace maintenance and how to improve home heating efficiency. CONTACT: D.
Perry Achor, (765) 494-2462; e-mail, dpachor@tech.cc.purdue.edu
Purdue chef retires after 54 years in the kitchen
Purdue Chef Hubert Schmieder has seen many changes in the way we eat since coming
to Indiana more than 40 years ago. Schmieder was a chef in Germany for 13 years before
coming to the states in 1956 to be chef at the Marott Hotel in Indianapolis. He says
that back then, Indiana was a "meat and potatoes place." Since then, dishes of many
cultures have become staples in Hoosier diets. "Whether it's Mexican tacos or Chinese
stir fry -- many ethnic foods are now attractive to people because they are fresh,
colorful and healthful," he says. Another factor influencing eating habits is that fresh
fruits and vegetables now are available year round. After 10 years as chef instructor
in Purdue's Department of Restaurant, Hotel, Institutional and Tourism Management,
Schmieder is retiring, but not slowing down. He plans to continue traveling the world,
touting the benefits of yet another change in food. "I'll be making several presentations
on ostrich meat, the first new animal in our food chain since turkey was made popular 75 years ago," he says. The Purdue Board of Trustees recently granted Schmieder
chef emeritus status. CONTACT: Hubert Schmieder, (765) 296-3429.
Purdue News Service: (765) 494-2096; e-mail, purduenews@purdue.edu
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