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.
Subscribe to:
Post Comments (Atom)
8 comments:
Hi! I really appreciate how hard HUDS is trying to be responsive. I just wanted to put it out there that I LOVE the Fuji apples. Whenever they're out, it makes my day. It looks like they might be in season right now? Anyway, thank you for providing them. Also, I really love the berries in the yogurt bar every day at breakfast—they go so well with the steelcut oatmeal. Steelcut oatmeal has revolutionized my breakfast nutrition this year. —Diana, Quincy
Good work on the chicken quesadillas. Definitely one of the best entrees, in my opinion. Thanks very much for taking the time and effort to make changes to the menu. I was wondering where the chicken dumpling soup went? I really liked it. Is it only a winter menu item?
Thanks so much for responding to all of our concerns! Is it possible to bring back regularly the fresh fruit salad for breakfast?
Thanks!
I was wondering if non processed cheese could be served more often. Instead of just having blue cheese crumbles could we have more wedges of cheddar?
I've noticed that fuji apples are available in quincy, but not cabot. I've made trips to quincy just to get them, but it is quite a long trip from the quad.... If you could desinate a quad house to carry them, that would be really appreciated. Thank you so much for all the recent effort to improve our dining experiences.
This blog is great! One thing I'd liek to see more of is white meat in chicken dishes - for example, the chicken for the fajitas is never really white meat and is sometimes not the best quality meat...if there could be more white meat in those types of dishes that would be great!
I'm a huge fan of the breakfast sandwiches (especially the breakfast quesadilla!), but I also hate waking up early.
I'd really appreciate the occasional breakfast entree popping up at lunch, for the egg-loving, late sleepers among us. Seems like it might be an easy way to add variety to the menu.
Also, wanted to express my love for the chicken pesto paninis -- incredibly delicious.
Thanks for blogging!
~Daniel, Adams
(oh, and I'm also really missing the monkey dishes in Adams!)
Post a Comment