Four questions for David Furhman

1. What's at the top of your to-do list?

Image caption: David Furham in Homewood's Fresh Food Cafe

Image credit: Will Kirk / Johns Hopkins University

Doing the very best to ensure that each of the nearly 4,500 meals served each day on the Homewood campus meets or exceeds our standards for excellence.

2. What keeps you up at night?

Drinking caffeinated beverages after 3 p.m.—and ominous meteorological predictions for hurricanes or blizzards that have potential for interrupting our service schedule.

3. What's in store 10 years from now?

Better-informed consumers, greater focus on and demand for locally derived food, and the identification and introduction of more functional foods that provide specific health benefits, like lowering cholesterol or helping to prevent certain diseases.

4. Tell me something I don't know about Johns Hopkins.

Local is always first choice for Dining Programs. For example, last year we purchased more than six tons of locally grown produce, served more than 120,000 cups of locally roasted Zeke's coffee, used in excess of 1,100 pounds of McCormick spices, and served an average of 1,100 slices of pizza each day made from locally purchased fresh dough.

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