The 2004 Greening UM Award

The 2004 Greening UM Award is awarded to Mark LoParco, Director of UM Dining Services for his leadership in initiating the UM Farm-to-College program, for working with Sustainable Systems to recycle waste fryer oil into biodiesel to power the UM Biobus, for beginning a food scrap composting program (using Earth Tubs), and for making great omelets. In honor of his masterful omelet making, the Sustainable Campus Committee offers this recipe.

Mark S. LoParco Spicy Italian Omelet

Ingredients: 
 
Start with 50-dozen hairless eggs with a tough outer shell.  With some difficulty, crack eggs and beat until frothy.  Be careful, these eggs seldom crack under pressure.  Even if they seem beaten, they won't give up.
 
Slice and dice the following ingredients:
 
1000 lbs. Pioneering Spirit
2500 lbs. Vision of Sustainability
750   lbs. Boldness
525   lbs. Passion for a Concept
1200 lbs. Creativity to Craft a Plan of Action
1500 lbs. Commitment to See a Project Through
650   lbs. Knack for Collaboration
865   lbs. Determination to Overcome Obstacles
 
Heat two nonstick pans.  Coat with oil to Lubricate the Wheels of Change.  Pour the eggs into one hot, sizzling pan and the rest of the ingredients into the other.  Cook until almost done.  Sprinkle eggs Liberally with a Sense of Community.  When that has melted, transfer the other ingredients onto the eggs.   Fold the omelet and flip onto a plate.  Don't forget to add a generous dollop of Humor. 
 
It is now done to perfection.
 
Serves 50,000 (including UM students, faculty, staff, and the community).
 
Enjoy!