September 30, 2002:
Q: Hello, I was wondering if it would be possible to have more variety with the soups. And by that i mean, having some lentil soups that are not a broth  base, and have more pea soups (chick pea/green pea), and perhaps chili?? I just get tired of the broth based soups.... if you could switch it up, that would be great!!!
A: Can do. Thanks for letting us know what you like.

September 30, 2002:
Q: The vegan bar needs more variety. it seems to be the same food every night ... and although it does taste good, it becomes quite boring. Thanks!
A: I hear what you are saying. I will speak with the menu committee about your concerns. I certain you will see some changes.

September 27, 2002:
Q: The thick crust/deep dish pizza the other day was DELICIOUS!!! More please! And the french fries are great too!
A: Thanks!

September 27, 2002:
Q: We can see about getting it on the rotation more often, but I can not promise it have it available at both Lunch and Dinner all the time as not everyone is as enthuastic about it as you are.
A: Can we please have thousand island dressing at every lunch and dinner? It >is the best dressing on the salad bar! Thanks so much

September 24, 2002:
Q: Hi! Your salad bar is always reeeeallly awesome, but I just wanted to know if it was possible to have some avacado slices, plain chicken and sweet potatoes added in on a regular basis. Also, could the potato bar include sweet potatoes seeing as they are far superior?! Thanks for all your hard work and kindness.
A: We can do this. I will forward your request to the chef for implementation.

September 24, 2002:
Q: Hi! You always have a nice variety of salad dressings, but would it be possible to switch up the fat free dressings and have, say, fat free/low fat russian, honey mustard, parmesean peppercorn ranch, etc.? Thanks, keep up the awesome work!
A: We are planning a dressing tasting for later this semester. We would love to have your input.

September 23, 2002:
Q: Hey, I was just wondering how bad that "snack mix" type stuff that is on the salad bar is. The mix with pretzels, nuts, etc. It is really good, so it probably isn't good for me, but I love it so I was wondering about the fat content etc. Thanks!
A: Don't have the specifics at the moment- waiting to hear form the manufacturer-, but given the contents, especially the nuts, I'm sure that it is high in fat. On the good side it is high in protein. Will keep you posted.

September 23, 2002:
Q: could we have whole wheat bagels added to the choices? the bagels here are really good, and whole wheat are my favorite!
A: If they are available.

September 23, 2002:
Q: When are we having cheese cakes and apple pies? Please... Please... We've been waiting for them for the whole summer!!!
A: Cheese cake night is Sunday the 29th at dinner and I'll make sure that they add the apple pies in more often.

September 23, 2002:
Q: You guys have a really nice selection of yogurts available, but is there any possibility of also including regular varieties in addition to the non-fat ones? Thanks!
A: Should not be a problem at all. I will pass on to the purchaser.

September 20, 2002:
Q: Sorry, 2 more things. You guys should be putting capers in everything. Llike pizza! Also, the mudslides were great. The only thing is that by putting paper cups over there, you kind of encourage people to waste them. Just put a few stacks of the plastic ones. I know there is an environmental concern coming from commons, so it would be nice to see little steps taken. Thanks!!
A: No, can't do the caper thing. While I, like you, love capers there are many who do not. The reason that we put paper cups as well plastic for this event is that so many people take more then one beverage, if we did not we would run out of cups. As it is we have to purchase plastic repayment cups an a weekly basis because people take them out and in addition the paper cup we use in recyclable. Keep the comments coming, keeps us on our toes. Write Soon!

September 20, 2002:
Q: The new pizza crust RULEZ. PLease keep it because you guys are doing such a job with it.
A: Thanks we like them, too.

September 19, 2002:
Q: I think your food looks like dogg caca. I've pulled more appetizing crap out of a busted septic tank.
A: Your comment is really upsetting to hear. If you are indeed so disenchanted with the food here, I would like the opportunity to speak with you in person about this and offer you the opportunity to join us at our monthly FAC ( Food Advisory Meeting). Please contact me so that we can set-up a time to meet. I look forward to hearing from you.

September 19, 2002:
Q: That olive pesto is unreal how good it is. A bit of that spread on the good sourdough or rosemary bread is wicked good. Or on sandwiches...yum. Keep it coming!
A: Glad that you are enjoying it. I'll let Keith, Cold Kitchen Chef, know.

September 19, 2002:
Q: Is there anyway we could get cinnamon Crispix??? I know you are downsizing the cereals but everyone who has tried these loves them...
A: I'm sorry to say, but this is not one of the cereals that we can get.

September 19, 2002:
Q: The marinated mushrooms, which suddenly appeared during the summer and >then were continued to be served early in the school year, were just amazing. It would be wonderful to see them re-emerge at the salad bars on >a regular basis!
A: No problem. I will speak with the chef.

September 17, 2002:
Q: I was just curious if the choc milk was w/ 2% milk or what...thanks!
A: Yes it is.

September 17, 2002:
Q: Just to let you know, the menu for tuesday's is spelled teusday. Also, vanilla is spelled wrong for the vanilla pudding, it only has one L online.
A: Thanks for bring this to our attention. We will make the correction.

September 17, 2002:
Q: Hi- I've got one special request----my absolute FAVORITE desert last year was the mint bars(w/the cookie bottom, soft minty past in the middle, & choc frosting-type stuff on top)---and i haven't seen them offered this year. I would love to see them sometime in near future! thanks and awesome job with the food in general this year!
A: Glad that you liked it. Last time it was scheduled to be served, we were unable to get the mint flavoring. We have since found another vendor to supply us with this item, so it is back on the menu.

September 17, 2002:
Q: Is the soft serve machine icecream or frozen yogurt? Is there any way we could have fat free option? Thank you for all your hard work!! You all do a wonderful job.
A: In the small soft serve machine, located by the beverages on the high ceiling side, we serve fat free yogurt all the time. In the large soft serve machine, located by the back door of Commons, we serve a 96% fat free ice cream.

September 10, 2002:
Q: When are chicken fingers going to be served? Last year it seemed like we were on a sort of rotating schedule, and got them every other week or so...I thought that was pretty cool, to have a schedule, because nobody wants to miss chicken finger night, right? Thanks!
A: As you may or may not know, we run a 5 week menu cycle which can be viewed on the web. This year we have chicken fingers on menu o cycles 2 and cycle 4. You will be seeing them this month at dinner on the 12th and 26th and I sure know what you mean about not wanting to miss chicken finger night. Enjoy!

September 9, 2002:
Q: If you guys could get BBQ sauce and put it near the ketchup or something that would be clutch.
A: We would be happy to do this. Please let me know if there is anything else we can help you with.

September 9, 2002:
Q: I think it's awesome that you guys serve up egg beaters in the morning.I was wondering, what do you use to grease the frying pan/griddle? I thought I tasted a lot of butter in mine today, in which case, they don't seem like such a healthy alternative after all. If I'm correct, could I suggest maybe some non-fat cooking spray?
A: Thanks for your inquiry. We use Crisco Pan release on the grills. This is a non-stick, fat-free release which is made with vegetable oil. Please let me know if you have any more questions