Lumberjack Express

Field Work

  • Faculty with the Lumberjack Express Mobile Food Lab
  • Student working the window on the Lumberjack Express
  • Customers gather at the Lumberjack Express
  • Food preparation on the Lumberjack Express
  • Assembling a sandwich on the Lumberjack Express
  • Finished product on the Lumberjack Express
  • Lumberjack Express Chefs Fall 2025

Fall 2025 service begins Wednesday, October 1

The Lumberjack Express serves lunch 11 a.m. to 12:30 p.m. on Wednesdays during the fall 2025 semester. Tickets are $8 and guests are encouraged to buy their lunch in advance (starting Feb. 4) online via the School of Human Sciences and Professional Studies marketplace store. There are a limited number of walk-up meals available and they sell out fast, so guarantee your lunch by purchasing in advance!

The Lumberjack Express is located where the sidewalk ends between the STEM Building and the Education Annex parking lot No. 15 on the SFA campus. 

If you have questions or need additional information, call 936.468.4502 between the hours of 8 a.m. and 5 p.m. Monday through Friday.

Fall 2025 dates and menus

Wednesday, Oct. 1

  • Lemon chicken rice bowl
    • Zesty lemon chicken, Italian herb rice with sweet and savory broccoli salad
  • Executive Chef: Lora Poskey

Wednesday, Oct. 8

  • Mac N Pulled Pork bowl
    • Creamy pasta shells, smoke BBQ pulled pork, savory BBQ sauce and crispy onions
  • Executive Chef: Asia Scott

Wednesday, Oct. 15

  • Gumbolaya Bowl
    • Jambalaya rice with chicken and smokey sausage, gumbo vegetable sauce
  • Executive Chef: Precious Ayegbusi-Daniel

Wednesday, Oct. 22

  • Bibimbap Bowl
    • Seasoned beef, sushi rice, kimchi vegetables, fried egg, spicy bibimbap sauce and sesame seeds
  • Executive Chef: Molly Esquivel

Wednesday, Oct. 29

  • Blackened chicken and grits bowl
    • Cheese grits, blackened chicken in cream sauce, crispy bacon and green onion
  • Executive Chef: Tristan Roberson

Wednesday, Nov. 5

  • Teriyaki pork ramen bowl
    • Glazed pork tenderloin slices, teriyaki ramen noodles, wilted Napa cabbage, sesame seeds and green onion
  • Executive Chef: Cecily Basse

Wednesday, Nov. 12

  • BBQ chicken and cornbread panzanella bowl
    • Sweet BBQ chicken, toasted cornbread pieces tossed with fresh tomato, cucumber, black beans and onion, with a side of jalapeno ranch
  • Executive Chef: Abby Lee

Wednesday, Nov. 19

  • Hot honey chicken and rice bowl
    • Harissa hot honey chicken, fluffy rice, marinated fresh cucumber, tomato and red onion, whipped feta
  • Executive Chef: Garrisyn Christian

Wednesday, Dec. 3

  • "Nacho Average" beef bowl
    • Crispy corn chips, queso blanco, taco seasoned beef and beans, sauteed pico de gallo, side of creamy jalapeno sauce
  • Executive Chef: Jonathan Martinez

A one-of-a-kind learning lab — on wheels!

There’s nothing else in Texas like Lumberjack Express, SFA’s mobile food lab!

The big, purple academic lab provides students in the School of Human Sciences a transformational learning experience that’s as close to running their own food truck as it gets.

That includes developing and executing an entrepreneurial business plan, creating and preparing exciting, theme-based menus, and providing excellent customer service.

All cuisine is prepared by hospitality administration majors under the direction of chefs Todd Barrios and Kevin Hill. Students are enrolled in a customer-relations course taught by Dr. Mary Olle.

The Lumberjack Express also rolls out for outreach and recruiting events, such as career and college fairs, Showcase Saturday and community cooking demonstrations.