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@GhaleonQ: You are, of course, correct. How 'bout this:

Original: "Everyone has that one person they call when they need a restaurant recommendation. Who do you call?"

New: "Everyone has a go-to person they call for restaurant recommendations. Who's yours?"

I wouldn't vote for him, but I am disturbed that ageism remains one of the last bastions of acceptable bigotry.

I chose my second year dorm based on the food. Alas it went to waste because I didn't factor in the awesome Korean restaurant right across the street. It's siren song caused me to spend money I didn't have and forget about the dorm meals I had already paid for.

PLEASE PLEASE COME TO BROWN!!

It sucks that once your school has the Ivy reputation, it thinks (and ok, pretty much rightly so) that it doesn't need fancy-schmancy dining hall food to lure you in.

'Cept for Cornell, of course. They NEED those famous chefs to offset the middle-of-nowhereness and the suicide rate.

I'm light years out of college, but used to work in the foodservice biz on the supplier/vendor side. Duke was a customer of mine and they have a freshman campus that is off main campus, closer to town (or they did at one point...this was 8 years ago.) The dining hall for these freshman was beyond any expectation I'd ever had for institutional food: the decor was hip & trendy, the ethnic and gourmet menus each day were varied and well-done. It seems no expense was spared anywhere. Nicer than most restaurants I go to these days! I'm sure it's only gotten better with the continued rise in tuition.

My husband extends fellow Rock Chalk congratulations to you, Adam.

If you're in Western PA, check out Glen's Custard in Springdale. They have the original custard machines from the thirties, still in working condition and producing their custard every day. Wonderful stuff-- I grew up on it!

ditto. thanks for the article. being lithuanian, i grew up on "kisselis" made from cranberries. very traditional for the holidays/winter.

does anyone remember custard beach here in manhattan? i was just heartbroken when they went out of business! their frozen custard was the best i have ever had.

zabar's is selling vanilla and chocolate frozen custard these days in the cafe, but it's not all that great.

I think WNY would give Wisconsin a run for their money! We too them year round, and every corner tavern & VFW post has one. Some of our local restaurants have one every night of the week...we love our fish fry!
I haven't had a fish fry that wasn't falling off the plate, and most include not only french fries, but potato salad, macaroni salad, cole slaw & bread. The best also have lazy pierogi or german potato salad too!

Adam, this is brilliantly written!

Hi I'm Killer and I'm a Food Bully - I thought I was alone until I read Kitchen Confidential and found out what an A**hole Bordain was too. I also berated my Mother at an early age for cooking the "Same Food" on a blatheringly boring monthly rotation schedule (3rd Wednesday of the month it must be Chicken Bla-De-Blah Caserole with mashed potatoes and green beens and a green salad). At least until she clipped some horrid recipe from Family Circle and a new dish like "Creamed Corn Critters" or "Spam Dandies" (I'm not making these up) would magically appear in the roster. Nonetheless, we ate well day in and day out.
I've had to learn that most people like what they were raised on, even if it was Peanut Butter and Poop. So I'm learning, late in life that the importance of cooking for friends is the word "FOR". Spam Dandy Anyone?

From the New York Times article on Jim Harrison: "Mr. Harrison, a self-described “food bully,” has very particular ideas about cooking. He thinks rosemary should be banned. He has no use for huge restaurant-style ranges: “Why should I spend $7,000 for a stove when I could spend $7,000 on food?” And he doesn’t believe that game, birds especially, should be tarted up with elaborate sauces. “As the French say, game birds taste best at the point of the gun,” he said."