UpDate - Vol. 11, No. 23, Page 3
March 12, 1992
'Steve's Nutty Burger' a popular alternative on Heart Cart

     Looking for something other than fast food fare? Like food
that's low in fat and high in taste? The Heart Cart is for you.
     The cart located in the Morris Library Commons, offers a wide
variety of quick meals and snacks for health-conscious students,
staff and faculty members.
     The concession stand is operated by Steve Cataldo, Delaware
'90, in conjunction with Dining Services.  Customers can pay either
with cash or points. Cataldo, himself a vegetarian, said that the
primary purpose of the Heart Cart is to "introduce people to
healthier food."
     The menu, which includes pretzels, bagels and fruit drinks,
features non-meat burgers and beans and sauce in pita bread. All
the items on the menu contain less than 30 percent fat, the dietary
standard recommended by the American Heart Association.
     Two particularly popular items are the "Not burger,"a product
made by a company called Tivall, and "Steve's Nutty Burger,"
Cataldo's own creation.
     "The Not burger tastes like a chicken burger but has a lot
less fat," he said.
     Cataldo described "Steve's Nutty Burger" as a combination of
bulgur wheat, carob powder, red wine vinegar sauce, carrots, oats,
soy flour, potatoes and spices. It has a "distinct taste unlike one
you've tasted before."
     The Heart Cart is open every weekday from 10 a.m.- 2 p.m.
Cataldo spends an average of 70 hours a week operating the
concession stand-setting up, cooking and cleaning up.
     "Business has been going up every day," Cataldo said. "I get
a couple of new customers a day."
     According to Dave De Stephano, Dining Services concessions
manager sales have increased since Cataldo moved indoors this
semester. During the first week of the return of students, the
stand served 420. Last week, it had 654 customers.
     "It's great to have something in the library," graduate
student David Caraway said. "Also, I watch the fat a little bit ."
     Cataldo said he is working on making the Heart Cart "more
environmental." He plans to phase out the use of plastic products,
like flatware and straws, and to use napkins made from from
recycled paper. He has already installed a recycling bin for glass.
     Cataldo conceived of the idea for the stand last spring. Last
September, he presented the concept to Randy Clay, resident
district manager of Dining Services. Cataldo said that Clay's
response was "enthusiastic."
     The cart opened for business in November.
     Bonnie Gregus-Riddle, marketing director for Dining Services,
said she believes the Heart Cart provides a valuable service."
     It addresses the specific needs of vegetarians and of people
trying to eat less meat," she said.
                                        - Casye Launer