Two items I’ve noted and thought you would be interested in:
The Boston Public Health Commission is mandating the elimination of trans-fats from any restaurant and school menu (by September 2008). This is based on research that shows that trans-fats raise bad cholesterol, lower good cholesterol, and otherwise lead to several series medical concerns. HUDS went trans-fat free in September of 2007. I have sometimes heard students call for the “return of trans fats” because they view them as being vital to good flavor. More than anything, trans-fats extend shelf life of a product. So we will continue to be trans-fat free, but will also continue to work with vendors, especially on baked goods, in finding the right recipes.
And in breakfast news, at your request, as of Monday we will once again start serving rolled or quick oats in addition to steel cut oats. Steel cut oatmeal is more nutritious (it is less processed and thus maintains more of its original, highly fibrous hull), but it is also unfamiliar to many. So take your pick and enjoy!
Thanks for the positive feedback re. the reinvigorated or new lines of communication and the return of some favorite menu items.
Specific cereal flavors? I’ve shared your request with your dining hall manager.
Those small, cylindrical bowls are called monkey dishes. The stock may have been depleted. We’ll look into it, because they make for a nice tasting or small portion dish.
How’s the Spring menu going? What have you had so far that you love – or don’t? Make sure to fill out the Spring Satisfaction Survey (now available at www.dining.harvard.edu/survey) and let us know.