Just a reminder that the Spring Satisfaction Survey is online now (until 11:59pm Thursday) at www.dining.harvard.edu/survey, and we need your feedback. We’re getting a good response that highlights both those things that need to be fixed and those things that you love. This is the sort of actionable data that helps us make program change, so thank you.
Based on your suggestions, we asked several students to help us write additional questions that would get to the heart of some of your concerns. That same group of students will also help us analyze the data. You should expect a detailed summary shortly after spring break.
On to some of your questions or requests:
Chicken dumpling soup is not on the spring menu. We try to lighten things up at this time of year. But I’m sure it will return in the fall.
Items like cheese wedges will appear on the salad bar from time to time, but are mostly out of our financial reach, especially in light of the sharp price increase in dairy items. That said, the cheese in the deli bar and the shredded cheese on the salad bar is real cheese (not a heavily processed clone) that we’ve just had pre-cut for us.
Fresh fruit salad will appear several times a week at breakfast, cycled with other fruits like melon, grapefruit and pineapple.
We try to feature local apples as much as possible, especially since they are one of the major Massachusetts agricultural products, and I’ll encourage your dining hall toward Fujis if they’re available. Some folks have expressed dislike for local apples, because they are sometimes bruised or less shiny. That’s because they come to us by the bushel basket, just off the orchard, instead of individually packed in a traveling crate as they do from Washington. If you look past the skin, you’ll find local apples to be very juicy and flavorful, in part because they have not endured long storage and travels in a controlled atmosphere.
Brown rice is still available at Lowell – just to the left of the pasta station where it once lived.
And breakfast for lunch – yum! We’ll see what we can do. Is there an optimal day for that, like maybe Fridays?
Subscribe to:
Post Comments (Atom)
6 comments:
I love the blog.
Is there a reason there aren't bananas in Winhtrop any more? I used to eat one every lunch, but for the past week or so we haven't had any.
Hi!
I read the HUDS website a lot, to look at the weekly menu, and I was wondering if there are plans to update it or redesign it in the near future. For example, nutrition information is somewhat buried in the website, and although I'm interested in reading some of the "HUDS recipes" featured on the site their links do not work. Also, the news links only date back to 2005 and some info/facts date back to 2003, etc. I think it would be interesting in general to see more recent info on HUDS in the news, etc.
Thank you, Ted.
-Jessica
Breakfast burritos are a HUGE seller at Qdobe -- I imagine they'd be pretty popular here as well (I'd eat them for lunch too!).
I don't mind the local apples--in fact, I'm usually repulsed by them if they're extremely waxy.
But more fruit variety would certainly be good, e.g. what happened to the pears?
Thanks, Ted!
I just read the "We Heard You!" table flyer in the dining halls. First off, it sounds like you copied the paragraph practically verbatim from last semester. Also, I think it's a total lie. From the flier:
"Here's what came through loud and clear: you want a variety of choices and you want your food to be fresh. You're eager for us to continue providing health and nutritional information about our menu offerings."
Hmm... that sounds very general and bland! Kind of like the food. I bet that the real responses were more like, "WE HATE CHEF'S CHOICE PASTA," or, "Why is there so much pasta and starch?" or "Where is my multigrain items?" etc.
Please stop being disingenuous and hiding behind broad responses that don't tell me anything. Oh, we want our food to be fresh. NO. I WANT ROTTEN FOOD. We want a lot of choices. NO. I ONLY WANT PASTA.
Let's be real.
test
Post a Comment