Wednesday, March 2, 2011
Top 20 Most Conscientious College Dining Halls." With 1/3 of our food coming from local sources; our reusable container policy; food made from scratch and prepared to order; our composting of kitchen scraps and donating used cooking oil to area farms; and the opportunity for students to buy, plan, and cook their own meals in through the co-ops, our dining options are amazing! I can say, without a doubt, that our chefs need to market their honey mustard dressing, as it's the best I have ever tasted! As a non-vegetarian, their vegetarian options (tofu burgers, vegetarian chicken patties) are out-of-this-world. And as a well-versed dessert eater, I delightfully sample at least two cookies and a piece of cake every day. Check out all our dining hall info.