March 30, 2003:
Q:Just a suggestion - you said you were looking for fake chick patties. morningstar makes excellent vegetarian "meat" products.
A:Already on it. Have been doing some samplings as they are introducing several new varities- there is a new yummy herb on that we think is going to fit the bill.
March 25, 2003:
Q:Hi I was wondering if it would be possible to have the meat ravioli more often. It seems like we never have it. Thanks!
A:Most certainly is.
March šé, 2003:
Q:Why can't we have rice pasta in the pasta bar everyday for both lunch and dinner? i am allergic to wheat and i am not the only one. we always have three different shaped wheat pastas. i don't care about what shape my pasta is, i just want to be able to eat it. also, at the vegan bar we have bates made wheat pasta. why? it is in no way alternative, it just is homemade, "whole wheat" superfluous. also, why do we waste our time making "vegan bread" when the borialis bread is already vegan. and whatever happened to the yeast-free, wheat-free bread i was promised?
A:We have just be able to find and bring in a European sour dough bread rye, made by French Meadows, which is indeed wheat free and yeast free- it will be in the vegan cooler this evening. As for the rice pasta, no problem. You will also see it this evening. It has been on the rotation, but we will be more then glad to increase its appearance.
March 2á, 2003:
Q:Thanks for offering the ongoing Chinese, Mexican, and South Asian Den buffets! How about Thai? Small request: is it possible to have parmesan cheese at the salad bar? Thanks!
A:You got it.
March 25, 2003:
Q:Hi. Thank you for the large selection of coffee in the den-it's wonderful! Is there any way you could also provide skim milk, in addition to the 2% that is served? Thanks.
A:No problem.
March 25, 2003:
Q:The vegan chef was awesome last thursday! That was the best commons meal i've ever had. Can you please try to make some of those great dishes on a regular basis?
A:Glad that you enjoyed it. We certainly are going to incorporate some of these items.
March 17, 2003:
Q: Please, please, oh, pleeeaaaase bring back the sundae bar.
A: You got it. Coming this Sunday.
March 17, 2003:
Q: I was wondering what kind of cottage cheese is put out every morning, whether it's regular, lowfat, etc? Thanks
A: It is low fat.
March 16, 2003:
Q: Would it be possible to get a small bottle of strawberry syrup to put out so that we could make strawberry milk? doesnt have to be anything big - but I thought it would be nice to have from time to time. Thank you very much - I really appreciate all the wonderful things that dining services provide for us!
A: Shouldn't be a problem.
March 15, 2003:
Q: Is there any way you could get kashi for the cereal selection?
A: I would love to, but we would have to give up one of 36 cereals we already serve, there is just no more room to store any more cereal.
March 14, 2003:
Q: We need fake chicken patties on Saturday morning. Vegitarians feel so left out.
A: Let me see what we can do? There are not may good "fake Chicken" products out there. I will do some research.
March 7, 2003:
Q: I was wondering if it would be possible to get some whole grains for dinner... like whole grain short brown rice. Also, dahl (which is just like the lentils that are in the vegitarian's shepard's pie)...or any other type of lentil dishes. Perhaps humus on a more regular basis for us vegitarians to make sandwiches with!! Thanks for your considerations!!!
A: Can do. In fact we are testing a wheat vegan pasta on the vegan bar this week.
March 7, 2003:
Q: I was wondering if you could have plain tuna in the salad bar at dinner. That would rock. ROCK! Thanks. Also, the abundance of vanilla yogurt in the fridge is awesome.
A: No problem.....we will be adding plain tuna to the salad bar.
March 5, 2003:
Q: I am a parent of a Bates student. Whenever I am feeling particularly "kid-sick", a common problem for empty nesters, I surf the Bates web pages to feel a little closer to my son. This, even though, or perhaps because, I have just finished a cell conversation with him as he crunched his way to the gym this evening. I just discovered the napkin board and I have to say I am simply blown away by the cordial and gracious student requests and the seemingly effortless ease and accomodation displayed by Christine and the staff. You folks deserve all the credit you get and more for creating the best colligate dining services possible. Congratulations on a rare job very well done.
A: Bill, Thanks you for your kind words, I have passed them on. It is really the staff here that makes things happen. They are a wonderful group of dedicated food service individuals who really care and like what they are doing. Bates is truly luck to have this group of individuals. Thanks. Christine
March 5, 2003:
Q: What happened to monday night omelts? they always cure me case of the mondays.
A: Instead of doing omelets every Monday night we have substituted a hot sandwich four out of the five week cycle as a change up.
March 4, 2003:
Q: Could we have some plain tuna at the salad bar during dinner? It is really nice to have at lunch. Commons always does such a nice job and you all work really hard -- THANKS!
A: Can do.
March 1, 2003:
Q: Hi, I was wondering what percent of the cranberry juice in commons is actually juice? Thanks a bunch!
A: It is actually 10% juice.
