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College Dining Halls Go Upscale to Lure Students
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.
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About MrsBurns
Website: http://burnsbestfarm.com
Location:
About: Long-time suburb dweller recently moved to a more rural property. We are growing fruits and vegetables in a sustainable manner and enjoying the pastured eggs from our hens.
Favorite foods: Grits, stews, heirloom tomatoes, blueberries, a nice ribeye with a glass of shiraz. It's hard to list favorites; I generally just love to eat.
Last bite on earth: Shrimp and grits.
I render out the lard of the Berkshire pigs we raise in the forested area of our farm. That is a daily use of pork fat. More infrequent uses include seared chops, ham steak, and some kickin' breakfast sausage.