March 27, 2006:
Q: I heard 30-40 people ended up in the hospital last friday from the burgers.  What's up with that?
A: This is the first I have heard of this and feel certain if it was indeed
food poisoning this would not be the case. Just an an FYI, if the individuals ate the burgers Friday night and got sick less then 12 hours after eating food poisoning is not the cause. It takes a minimum of 12 hours for the body to absorb food and for sufficient amounts of bacteria to grow before there are any symptoms. I have been in contact with the Health Center and they have not heard of any individuals being sent to the hospital though that have treated a large number of individuals with gastro interatis ( sp?) a viral illness which has the same symptoms as food poisoning, but in fact is not. In speaking with the Health Center they indicated that they have not been able to develop a pattern of similar foods eaten to make them even suspect food poisoning is the cause. Additionally, one of our Mangers wives is a ex ray tech at CMMC and they have had to open additional bed space to accommodate the large number of virtual illness cases they have been treating.

I appreciate that you bring forward your concerns. Thanks for writing.

Q: As always, many thanks to the Dining Services staff for a fabulous event! While the chocolate-covered stawberries were a success, the smoothies (a la Oasises from The Den) were very popular as well. Thanks!
A: Thanks for your kind words, I will pass then on to the staff.

Q: On very rare occasions, the dining services hit a peak with the Asian cooking, and the Cashew Chicken tonight was one of them. Please have the wonderful dish again sometime soon!
A: Thanks for writing.

Q: i was wondering if the cottage cheese at the salad bar was low fat, fat free, or made with whole milk?
A: It is low fat. Thanks for writing.

Q: I was wondering if, in addition to serving hamburgers on days other than Friday during lent, if you would please serve turkey lunches/dinners on days other than Friday, as well.  Also, I understand that the reason there cannot be a "nut" bar is because of allergies.  Why is peanut butter out in the open, then?  Thanks a bunch.

P.S. Abdi is the best worker in the history of commons.
A: We can certainly look at re-arranging menu items. The reason that
peanut butter is out in the open, is that given its consistency there is
a significantly less likelihood that there would be cross contamination
then with regular nuts. Thanks for writing.

Q:  I absolutely love the potato/ pesto and potato/ cheddar soups!!!!!! I wish we could have them more often! They have changed my life.
A:  Can do and thanks for writing.

Q: CAN WE HAVE GUACAMOLE AVAILABLE EVERYDAY. I REALLY LIKE TO PUT IT ON MY SANDWITCHES. THANK YOU.
A: We can make it available more often, but not every day. Thanks for writing.  

March 25, 2006:
Q: Hi, I missed seeing the Iron Chef competition, but I was wondering if you might be able to post the winners, and especially their recipes!  I'd love the inspiration...thank you!
A:  We are in the process of creating a Commons cookbook of student recipes that can be created with items found in Commons. All the recipes from
the Iron Chef competition will be included in this document and made
available for all students. Thanks for writing

March 24, 2006:
Q:  During lent, could you please move Hamburgers and hotdogs to Saturday and Deep  Dish Pizza to Friday.
Thank you. Jon
A: Let me see what can be done. Thanks for writing.

Q: Thank you so much for brining back Ken. When will his potato pancakes, polenta and soup reappear?
A: You're welcome.

Q: What's the calorie/fat content of the soft-serve ice cream (ice milk?) compared to that of the frozen yogurt?  Which is better for you? Thanks :)
A: Soft Service

Serving Size 1oz
Calories 45
Calories from Fat 10


Frozen Yogurt

Serving Size 1/2 Cup
Calories 130
Calories from Fat 25

Thanks for Writing.

March 22, 2006:
Q: Could we possibly get Stonyfield's Luscious Lemon flavor as a lowfat yogurt? It's my favorite yogurt -- it would be great to have in Commons! Thanks
A: Let me see if it is available through our purveyor, they sometimes have
limited flavors. Thanks for writing.

March 20, 2006:
Q: i miss kashi! where'd it go?
A: It is a special order and we are having trouble getting it in. Stay tuned. Thanks for writing

Q: Fish Chowder....money.
A: Glad that you liked it....Thanks for writing.

Q: what in the world is "tempeh" and what is the difference between "chicken parmesian" and "parmisian chicken cutlet"?
A: Tempeh- a soy bean cake made by fermenting cooked soybeans which are formed into a from, dense, chewy cake w/ yeasty, nutty flavor. The high-protein tempeh is cholesterol free and extremely low in fat. It is often used as a meat substitute. They are the same. Thanks for writing.

Q: STRAWBERRY FROYO IS DELICIOUS. IT SHOULD BE A REGULAR IN COMMONS!!!!!
A: Glad that you enjoyed it. Thanks for writing.

March 15, 2006:
Q: I love the Sesame Nuggets served at Commons. A staff member last night told me they were fried, and I was wondering if once they could be baked, and see if the students see a difference.
A: This item is bake-able, but the quality is significantly affected- we
tested this before we ever served the product.

Q: Thank you SO MUCH for getting light whole wheat bread!!! please dont take it away!
A: You are welcome. Thanks for writing.

March 14, 2006:
Q:  Could we possibly have some kind of nuts available in Commons?  Preferably pecans, but walnuts would be good too.  I realize nut allergies are a problem, but maybe if they're carefully sealed in a bag somewhere? Thanks, >:) Janneke
A: We will research ways in which we can safely provide a nut option all
the time, but until we have a full proof solution the likelihood of
putting any type nut out is nil. Thanks for writing.

Q: Hi,
1. As a solution to nuts and allergies, how about having a container of walnuts or almonds or pecans next to the container of raisins/brownsugar/yeast etc, with a big sign that says "NUTS"? People are always going to be allergic to things, such as milk, apples, peaches, pears, a thousand more common foods, but they are provided.
2. What are in the strawberry stuffed french toast?
Thanks!
A: 1) Individuals with nut allergies are typically highly sensitive usually
to the point that if a nut even touches a raisin that they eat that
raisin it can cause a reactions. Given the way that students tend to use
serving utensils for more then they are intended for - suppose an
individual used the nut spoon to get raisins- your suggestion wil not work.
2) French toast strawberries, would you like the exact recipe? If so
please send me your e-mail address and I would be more then happy to
send it to you. Thanks.

March 13, 2006:
Q: Where has the spinach dip gone? Is it possible to have it a couple days a week...it's so good. Thanks.
A: It appears from time to time. Thanks for writing.

Q: eggs eggs and more eggs, there definately needs to be more breakfast options than just eggs.
A: There are many more, pancakes, potatoes, meats, bagels , fruit , yogurt
, breakfast breads, muffins, donuts, 36 different flavors of
cereal..........Thanks for writing.  

Q: Can we have more pineapple fruit for salad bar..........they're heavenly.......also, I'm missing the asian vegetable soup sooo much.......please please bring them back (btw, i realized all those stuff in the soup always ran out if after 1hr)
A: Let me see what we can do. Thanks for writing.

Q: Can we have more mushroom with tofu for vegan bar.......they're sooo good.
A: Sure can.

March 9, 2006:
Q: I bet sundried tomatoes are on the salad bar rotation but they seem to never come up. May we try to see them more often? Also, are dried cranberries an option for the future, kind of like/near raisins? Thank you.
A: Yes and Yes. Thanks for writing.

Q: The Foccioa (spelling?) roll served tonight was amazing. I love the nights when they are served. Do you think a raisin challah roll could be added to the menu mix---maybe on Friday for Shabatt. Keep up the great work!
A: Thanks for writing.

March 8, 2006:
Q: Can we have the delicious fudge pudding cake more often in the rotation?  Thank you very much!
A: Sure can. Thanks for writing.

March 6, 2006:
Q:  Hi!  I absolutely love the food at Commons, and was wondering if you could tell me the caloric information for the chicken sausage, one of my newest favorites!  Also, would you please be able to give me the caloric information for the frozen yogurts, especially the strawberry and french vanilla?  Thanks for pleasing my palette and keeping me full!
A: I will have to get back to yo about the the Chicken Sausage, but
following is the information you requested about the frozen yogurts. Thanks for writing.

Vanilla and Strawberry
Serving Size: 1/2 Cup
Calories 100
Calories from Fat 0

Q: The manhattan seafood chowder? Sesame butternut squash? They were HEAVENLY. Let's see more such delectable, healthy seafood! Keep up the good work!
A: Thanks for writing.

Q:  Dear commons,
Is there a list of foods that are fried? I would like to know which of these dishes are fried:
Fish sandwich
chicken patty
chicken parmesan
potato skins
sausage patties
Cooked tofu dishes - some are pretty hard; they're not fried, are they?

It would be really great if you guys published a pamphlet of cooked methods and ingredients of dishes some day...could one hope?
A: From the following list, with the exception of the sausage patties and
most of the tofu, all items are fried. In the past we have prepared
numerous informational pamphlets and none were well received by the
students. At present we have over 2000 recipes in our recipe bank, and
it would very labor intensive and time consuming , not to mention a
large document, to list the cooking methods and ingredients for all
these items. It you are interested in specific items, I would be more
then happy to help you or you can simply ask when you come in. Thanks for writing.

Q:  Good morning! the butter twist today (mar 4 sat) absolutely MADE my day - i'm a health fanatic who usually develops rashes even at the thought of cream cheese and butter, but those exquisite little pastries were absolutely worth it. Thank you so much for having them.

NOW, however, let's talk about icing. The butter twists are quite sweet enough without the icing and I'm sure there are lots out there that agree with me. There is always so much icing and glaze on the cinnamon rolls and Danish buns that are offered in the morning, and I was wondering if it would be possible for you guys to have them NON-iced and offer a SEAPARATE icing tub, for example next to the warmed syrup. Please consider this! Thank you,
-an almost-satisfied Bates diner
A: Thanks for writing and we will take you suggestion into consideration.

Q: Hi, I'm just wondering why you eliminated honey nut chex from the cereal roster. It was my favorite cereal, and I am really sad to see it go. Any possibility of bringing it back for the last few months of my Bates career?
A: It has not been eliminated, we have just been having trouble getting it.
You should see it again very soon. Thanks for writing.

Q: Hi! I went abroad last semester, and now that I'm back, there's no dill crusted salmon to be found! Can it please make a comeback? Thanks!
A: Glad to have you back. We removed tis item because the acceptability
rate had dropped significantly though we can certinaly look at returning
it to the menu. Thanks for writing.

March 2, 2006:
Q: The soy yogurt is an amazing option for those of us who can't have dairy! Can commons have it available all the time? Thanks!
A: This is a difficult item to get and not always available. We try always
to keep it in stock, but from time to time circumstances out of our
control prevent this from happening. We will do our best. Thanks for writing.

Q: The lack of Omelets on Tuesday mornings is disturbing. Many of us seasoned Bates students have planned our Tuesday and Thursday mornings around omelets for many years, only to have this beloved trend grind to a halt in the recent weeks.

If the substitution of Breakfast Pizza is an attempt to give Brad a break, I think many of us would understand. But, after seeing virtually no student pass by the breakfast pizza this morning, I think that the general culinary interests of the Bates community are best served by reinstating Tuesdays AND Thursdays as omelet days in Commons.

Thank you.
A: I understand your concerns and will take your comments into consideration. Thanks for writing.

Q:  Could we PLEASEEEE have the clam and seafood chowders on a much much more regular basis???? Those are great!
A: You certainly can. Thanks for writing.