Last year HUDS offered several very popular one-night cooking classes as part of the Life Skills series. In a continuation of that effort, we are pleased to offer the following:
Tuesday, April 8 – Tastes of the Mediterranean
Tuesday, April 22 – Mexican Fiesta
Wednesday, April 23 – Cooking 101 for Freshmen
Each class is approximately 2 hours (in the evening), and is entirely FREE. Participants must sign up in advance, and are enrolled on a first-come first-served basis. To sign up, email theresa_mcculla@harvard.edu and indicate the class in which you are interested.
Monday, March 24, 2008
Wednesday, March 19, 2008
Trayless and Treats
Having received two phone calls from major newspapers in the last two days about trayless dining, I’m curious to hear more from you – good or bad, Quincy or non-Quincy – about what you think of such a project. Many others schools have gone totally trayless (admittedly with a rocky period of adjustment) and reduced waste (http://www.insidehighered.com/news/2008/01/30/trays). It’s unlikely we would ever do something so drastic, but have you tried going trayless? Why (or why not)? As someone who often eats on the run, I share your need for convenience, but have tried trayless numerous times and found personal strategies to make it work. What about you?
On to some of your questions:
Dessert is a hot topic – and we have lots of folks signed up for the April 4 tasting. That favorite that you haven’t seen for a while – Chocolate Truffle Bars – is no longer offered because it contains trans-fats. Our dessert baker has been working to modify recipes and get the trans-fats out, so perhaps they’ll have something similar to show us at the tasting!
Labeling for dairy-free is unfortunately something we cannot do. If we were to take on labeling for food allergies or intolerances, we would have to be sure the system was infallible (because a mistake could be unpleasant or even fatal for some). Since we cannot guarantee that, we cannot label for allergens or intolerances. That said, your dining hall managers have ingredient lists for everything we offer, and can help you identify those things that are dairy-free. This self-identification and management of individual needs is necessary in the face of both the diversity of student health concerns and the vast number of foods we offer (3,500 recipes and more than 6,000 ingredients).
Bananas for bananas at Winthrop? The only reason they wouldn’t be there is if we were shorted or missed on a delivery, but I’m sure your House Chef Production Manager is working hard to get restocked.
We are hoping to refresh the website this summer. It was professionally designed but we maintain it, and it could use some “tidying” by a professional coder. That said, we’ll take a look at updating those areas you pointed out a little sooner.
Breakfast burritos are a hit at the Greenhouse as well, and have appeared in the dining halls periodically. Based on student feedback, our chefs designed breakfast to be more portable, with breakfast sandwiches and parfaits, and the result is that you’re starting your day with us more frequently than ever. But I’ll remind them of your fondness for the burrito twist.
And fruit variety – the seasonality of hand fruit greatly affects the price. Pears are more readily available in the fall. Spring is a time for more citrus. So while pears might not make it to your table, some other varieties of hand fruit should (with a pear snuck in from time to time, perhaps, if I have my way).
Happy dining, and don’t forget, if you’ve not yet filled out the survey, go to www.dining.harvard.edu/survey. You have until 11:59pm Thursday!
On to some of your questions:
Dessert is a hot topic – and we have lots of folks signed up for the April 4 tasting. That favorite that you haven’t seen for a while – Chocolate Truffle Bars – is no longer offered because it contains trans-fats. Our dessert baker has been working to modify recipes and get the trans-fats out, so perhaps they’ll have something similar to show us at the tasting!
Labeling for dairy-free is unfortunately something we cannot do. If we were to take on labeling for food allergies or intolerances, we would have to be sure the system was infallible (because a mistake could be unpleasant or even fatal for some). Since we cannot guarantee that, we cannot label for allergens or intolerances. That said, your dining hall managers have ingredient lists for everything we offer, and can help you identify those things that are dairy-free. This self-identification and management of individual needs is necessary in the face of both the diversity of student health concerns and the vast number of foods we offer (3,500 recipes and more than 6,000 ingredients).
Bananas for bananas at Winthrop? The only reason they wouldn’t be there is if we were shorted or missed on a delivery, but I’m sure your House Chef Production Manager is working hard to get restocked.
We are hoping to refresh the website this summer. It was professionally designed but we maintain it, and it could use some “tidying” by a professional coder. That said, we’ll take a look at updating those areas you pointed out a little sooner.
Breakfast burritos are a hit at the Greenhouse as well, and have appeared in the dining halls periodically. Based on student feedback, our chefs designed breakfast to be more portable, with breakfast sandwiches and parfaits, and the result is that you’re starting your day with us more frequently than ever. But I’ll remind them of your fondness for the burrito twist.
And fruit variety – the seasonality of hand fruit greatly affects the price. Pears are more readily available in the fall. Spring is a time for more citrus. So while pears might not make it to your table, some other varieties of hand fruit should (with a pear snuck in from time to time, perhaps, if I have my way).
Happy dining, and don’t forget, if you’ve not yet filled out the survey, go to www.dining.harvard.edu/survey. You have until 11:59pm Thursday!
Tuesday, March 18, 2008
Dessert Tasting
Based on your feedback, we will be considering a new line of desserts on Friday, April 4 in the afternoon. We would like 3 representatives from each House for this tasting. Please email crista_martin@harvard.edu if you would like to participate. Tasters will be taken for each House in the order in which they are received.
Bring your sweet tooth!
Bring your sweet tooth!
Satisfaction – Survey & General Questions
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?
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?
Saturday, March 15, 2008
In the News and In Your Bowls
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.
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.
Thursday, March 13, 2008
Questions, Requests & Answers
Thanks first and foremost to all of you for remarking on and acknowledging the staff’s efforts of late to answer your requests and make changes. I’m very proud of the responsiveness of the HUDS team, and I share your compliments with them (and your gratitude for them).
Your blog questions or requests and my thoughts:
Q: I would like to request a new [brain break] toaster for Dunster Dining Hall.
A; DONE!
Q: Requests for asparagus, fresh berries
A: These items are too “rich” for our standard menu, but we constantly keep an eye on what is available locally and at a price we can afford (we get a weekly update about produce from local farms). Thus, these items might at any time make a special menu appearance, though we’ll try to keep you updated should we get it in!
Q: Nutrition information and simple conversion to everyday
A: The web page noted (http://www.dining.harvard.edu/flp/nut_portion.html) is one we put together aimed at giving everyday references for gauging a portion size, as well as for knowing what our dishware holds.
When we state a portion in ounces, it is generally weight, unless that item is liquid, in which case it is volume. We have struggled with the issue of how portion sizes are stated (and the confusion between portions, servings, and how appropriate portions differ depending on an individual’s size), and still have not come up with a resolution that meets both the needs of our menu management system and the everyday diner. One possible solution is to offer “portion” tours with a UHS dietician. Would that be helpful?
Q: Possible to get smaller dishware?
A: This is a very interesting thought. Each year we replace about $150,000 in dishware that has mysteriously vanished from the dining hall. ;-) When we do that, we could consolidate the existing dishes into several dining halls and place new, smaller vessels all in one or two locations, progressively making the replacement over several years. A good thought that we will explore.
Q: Guacamole with quesadillas
A: It should appear periodically, if not always, with your favorite Mexican foods.
Q: Cereal Variety
A: With cereal or any such “staple” item, if you don’t see what you want, just ask. We may have it in stock, but not in the current rotation. Dining hall managers have the ability to tailor core items to the community’s tastes, so I’ll share your preferences, and you should expect to see some variety rolling through . . .
Q: Quincy brain break toaster needs to be replaced
A: DONE!
Your blog questions or requests and my thoughts:
Q: I would like to request a new [brain break] toaster for Dunster Dining Hall.
A; DONE!
Q: Requests for asparagus, fresh berries
A: These items are too “rich” for our standard menu, but we constantly keep an eye on what is available locally and at a price we can afford (we get a weekly update about produce from local farms). Thus, these items might at any time make a special menu appearance, though we’ll try to keep you updated should we get it in!
Q: Nutrition information and simple conversion to everyday
A: The web page noted (http://www.dining.harvard.edu/flp/nut_portion.html) is one we put together aimed at giving everyday references for gauging a portion size, as well as for knowing what our dishware holds.
When we state a portion in ounces, it is generally weight, unless that item is liquid, in which case it is volume. We have struggled with the issue of how portion sizes are stated (and the confusion between portions, servings, and how appropriate portions differ depending on an individual’s size), and still have not come up with a resolution that meets both the needs of our menu management system and the everyday diner. One possible solution is to offer “portion” tours with a UHS dietician. Would that be helpful?
Q: Possible to get smaller dishware?
A: This is a very interesting thought. Each year we replace about $150,000 in dishware that has mysteriously vanished from the dining hall. ;-) When we do that, we could consolidate the existing dishes into several dining halls and place new, smaller vessels all in one or two locations, progressively making the replacement over several years. A good thought that we will explore.
Q: Guacamole with quesadillas
A: It should appear periodically, if not always, with your favorite Mexican foods.
Q: Cereal Variety
A: With cereal or any such “staple” item, if you don’t see what you want, just ask. We may have it in stock, but not in the current rotation. Dining hall managers have the ability to tailor core items to the community’s tastes, so I’ll share your preferences, and you should expect to see some variety rolling through . . .
Q: Quincy brain break toaster needs to be replaced
A: DONE!
Tuesday, March 11, 2008
Spring Menu Starts Wednesday
The spring seasonal menu starts Wednesday, March 12. It features lighter entree options in honor of the change of seasons, as well as a return of some of your favorites. Let us know how it goes.
Also, I met with the Undergraduate Council on Monday night. I will shortly post the presentation
I shared with them, as well as the Q&A.
Also, I met with the Undergraduate Council on Monday night. I will shortly post the presentation
I shared with them, as well as the Q&A.
A Great Start
Thanks to those of you who have posted comments already. Rachel, I'm glad you're enjoying the changes. The oranges should be good for a while now -- it's prime citrus season. I'll investigate the possibility of the parfait station staying up. We do need some time to "turn" the servery from breakfast to lunch, and don't know whether that would be an issue, but we'll ask the question.
As for how other schools renovate, every institution handles it differently. Here we incorporated it into our board rate request and managed the renovation process.
Anonymous #1 – I'm sorry you were unhappy, but glad we've opened the channels of communication. Hopefully some of the recent changes will improve your experience – not least among them chicken quesadillas, which are on the spring menu and are featured on March 15. I'll share the exact date as soon as I know it, but keep your eyes open!
Anon #2 – we are checking how (and why) your grilled chicken experience at Lowell is different than other Houses. More info to come. As for the froyo "star", and new one has been ordered, so your froyo should be swirly soon.
As for how other schools renovate, every institution handles it differently. Here we incorporated it into our board rate request and managed the renovation process.
Anonymous #1 – I'm sorry you were unhappy, but glad we've opened the channels of communication. Hopefully some of the recent changes will improve your experience – not least among them chicken quesadillas, which are on the spring menu and are featured on March 15. I'll share the exact date as soon as I know it, but keep your eyes open!
Anon #2 – we are checking how (and why) your grilled chicken experience at Lowell is different than other Houses. More info to come. As for the froyo "star", and new one has been ordered, so your froyo should be swirly soon.
Saturday, March 8, 2008
Welcome – Please Share Your Feedback
Welcome to the HUDS blog! Share your comments and feedback about dining at Harvard, and I will respond quickly and directly. Have a question? Heard a rumor? Want to suggest something new for the menu? All ideas and critiques are welcome. I look forward to the dialogue.
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