0:00 [Title and opening music] Title “How to Feed a Sorority” appears in black font on a white background.

0:10 Image of Alpha Chi Omega building and dining hall. Images of girls waiting in line, plates of food, and girls getting food from the table in the dining hall.

Sound: Narrator Lauren: Indiana University’s chapter of Alpha Chi Omega may seem like your average sorority. But when it comes to meals and dining, A-Chi- O
takes it to the next level. Over 130 girls show up to the dining room for breakfast, lunch, and dinner every day. With so many meals showing up on the table, it’s
important to understand where this food is coming from and how it is prepared.

0:30 Image of head chef Clard Davidson sitting in a common room speaking. Images of the back of the kitchen and Clard with other kitchen workers preparing food.

Sound: Lauren: Clard Davidson, the head chef, works about 5-6 days a week, averaging 45 to 50 hours a week. He says it takes a lot of teamwork to prepare
each meal.

0:40 Image of head chef Clard Davidson sitting in a common room speaking.

Sound: Clard: Typical meal prep, I usually start about noonish and I’m usually done about 5. So about four or five hours to get one meal done.

0:48 Images of pans and kitchen utensils hanging from ceiling in the kitchen and workers preparing food. Images of desserts and workers washing dishes.

Sound: Lauren: Everyone in the kitchen is assigned a certain position to keep the kitchen running smoothly. There is a Sous chef , prep chef, baker, breakfast cook,
dishwasher, and Evans Scholar volunteers who all work together throughout the day.

1:03 Image of Sous Chef Michael Dabney sitting in a common room speaking. Image of Michael and other workers preparing food, dishwashers.

Sound: Michael: A typical day comes in. I check on the breakfast cook Julie to see if she needs anything. Then I go into checking the little kitchens, restocking
that. And then going and doing some dishes so the dishwasher is not super overwhelmed when she gets here. And then after that, I go into my mode, getting
ready for my lunch.

1:24 Images of workers preparing food, girls plating food in the dining room.

Sound: Lauren: To determine how much food is to be made for each meal, the kitchen staff estimates based on past experience how much food will be needed.
Oftentimes, there are guests, so they always make twenty servings above the estimated amount.

1:38 Image of Sous Chef Michael Dabney sitting in a common room speaking. Images of Clard providing new pans of food in the dining room.

Sound: Michael: We make it all together, so we make 90 to 100 stuffed mushrooms, and then we pan up what’s going to come out, and then whatever’s
been hot held in the oven, it’s ready to go. So you just pull the empty pan out, put the new one in.

1:52 Images of girls plating food in the dining room. Panning motion over images of written documents highlighting Sysco’s and Piazza’s information.

Sound: Lauren: There are over seven to eight different food suppliers. Sysco and Piazza are two of the main companies. Sysco is one of the main food suppliers in
the nation with approximately 425,000 customers. Piazza provides fresh fruits and vegetables to the house.

2:09 Image of head chef Clard Davidson sitting in a common room speaking. Images of food on the serving tables in the dining room and sauce being poured over food.

Sound: Clard: Some people come in and they’ll take the orders face to face, and we’ll let them know what we need, which is pretty nice to have a casual relationship with them. And then we’ll have a couple orders that I’ll do online. You know, I’ll get online, I’ll see what we need, I’ll, you know, put it in. That’s mostly for our vegetables and stuff like that.

2:26 Image of food containers covered in Saran Wrap on tables, images of food workers preparing food and doing dishes.

Sound: Lauren: After preparing each meal at the house, the staff ensures that the kitchen is cleaned properly. Everything is washed and sanitized and put back in
the proper places.

2:34 Image of head chef Clard Davidson sitting in a common room speaking. Images of wiping the table in the dining room and washing dishes.

Sound: Clard: When a dinner is almost about done, everybody pretty much knows what they need to do, vacuum cleaning, wiping down tables, and cleaning different things. Our dish boys take care of a lot of things as well. And I try to make sure things are clean as well.

2:47 Image of one girl taking food, others eating food at a table, and workers wiping a counter. Image of kitchen dishes and utensils with written words describing the “Go Meals!” Program. Images of food being prepared.

Sound: Lauren: The leftover food that is not eaten is put into the snack room for girls to eat later or sometimes saved for the next day. In sorority and fraternity
houses at the University of North Carolina, a program called Go Meals travels around campus to collect leftover food and donate it to the community kitchen.
Indiana University should look into a program like this to help the people in need.

3:11 Images of Clard addressing the staff in the dining room. Images of staff unwrapping food and sweeping the floor in the kitchen.

Sound: Lauren: Much of the work the staff puts in to running the kitchen and preparing meals goes underappreciated. This is true in not only sorority kitchens
but also all restaurants around the world. With collaboration and team work, an entire staff ensures the kitchen is run smoothly.

3:25 Image of head chef Clard Davidson sitting in a common room speaking.

Sound: Clard: The whole thing’s a team effort. It’s legitimately a team effort. Not one person can do it all by themselves. We’re all pretty talented, but we work
really well as a team.

3:35 Image of author Lauren sitting in the kitchen next to bins of food, food in hand.

Sound: Lauren: Thanks to the awesome staff here at Alpha Chi Omega, keeps us
Alpha-Chis happy, and also full. For Professor Halloran’s A100 class, I’m Lauren
Becker.

[Works Cited and closing music]