Nov 21, 2004:
Q: Could we please have almond butter in the vegan fridge more often? I saw a napkin recently that said it was being rotated with cashew butter, but it seems that the cashew butter is there a lot more often than the almond butter - - and they have very different tastes! Please bring the almond butter back!
A: No problem. Thanks.

Q: Are any of the muffins at breafast sugar-free?
A: No, they are not. Thank you.

Nov 11, 2004:
Q: It's the week of 11/7...and it's been feast or famine at dinner all week. I've said this time and time again, you need to spread the wealth in terms of menu options. Please do not serve the several of the more popular foods on one night and then all the 'less popular' (=crappy) options on another night. Examples: 11/6: french-bread-pizza-or-the-only-other-option-is-pasta night. 11/8: steak subs, turkey dumplings, delicious salmon, etc... 11/11: foccaccia chix, luau haddoc, pad thai, baked potato bar... wow!
A: Thanks for bringing this to my attention. I will forward your concerns to the menu committee.

Nov 10, 2004:
Q: Alfredo garlic pizza the other day was REALLY GOOD!! Please make it more often! Thanks
A: Thanks for writing.

Q: We want lamb!!! Give us lamb!!! Any lamb!!!
A: Gonna have to think about this. Thanks for writing.

Q: No bacon bits this year? Oh the horror...the horror!!!
A: Salad bar or omelet station...which one is it that you are missing the bits from?

Nov 9, 2004:
Q: Hi! just wondering if those delicious vegan dressings that were out in commons about a month ago are going to be made?? Thanks!
A: Yes they are. Thanks.

Q: Could we please bring back the feta cheese in the salad bar? I miss it!! also what happened to the sunday bar?
A: It is on the rotation, but I will speak with the cold chicken to make sure it is out more often. Thanks for writing.

Nov 7, 2004:
Q: I love the onions at the salad bar! Could you have them more often? And great job with the grape leaves!! Better than the ones my mom buys at the market
A: No problem. Thanks for writing.

Q: So, I was thinking...we have potatoes (love them!) a lot and cheese seems to be an easy, lovable topping (and there are bacon bits in the spice cabinet...) so might you guys want to make potato skins a novelty item from time to time? They'd be way fun. Or MAYBE you might want to put them on as a special in the Den. Thanks so much! I heart Commons food/staff/everything.
A: We already have potato skins on the menu, but we can look into putting them on more often. Thanks for writing.

Nov 5, 2004:
Q: Last week the salmon in the salad bar at dinner was really amazing! Any way we can get it on a regular basis?
A: That is something we can look at. Thanks for writing.

Nov 4, 2004:
Q: I just wanted to say that I really loved the Potato and Bacon soup that you had a few weeks ago. My friends and I think it would be wonderful to have as a regular part of the menu :)
A: Thanks, we are glad that you liked it. It has become part of the regular rotation. Thanks for writing.

Q: Could we get sugar-free jam or jelly? Thanks!
A: Let us look into this.

Q: Hi. I just wanted to mention that I, among many in agreement, have not been satisfied by food that you offer on Sunday. I really like most of the food you guys serve in Commons, but for every Sunday this year I have not eaten in Commons on Sundays one or both meals because the food options and/or quality was not good/appealing. Specifically, chicken parmesan has not been round too much and sundae bar has been lacking too. And, can we at least get a sandwich bar during brunch?? I think students would really like that option for lunch. Thanks a lot, I really appreciate all the hard work you guys do for the students and the Bates community.
A: First, I would like to thank you for bringing forth your concerns. Sunday has been a difficult menu for us to develop and we have been trying new things, addition of new items at 12:00 noon, changing the rotation of the new items, etc...But if it is Chicken Parmesan you want, it is Chicken Parmesan you will have. When we look at a menu, it is hard for us to fathom that many like certain items on certain days every week, our focus thus tends to be on new items to keen the menu fresh. As for the deli bar at lunch on Sundays, I will have to look into this, but I feel that there is a good possibility we can incorporate this into the offerings. Once again, thanks for writing.

Nov 3, 2004:
Q: Would it be possible to add a beef chili or stew to the soup rotation?
A: Can do. Thanks.

Q: I didn't get to fill out a servey about the apple choices on 11/3, but I wanted to at least to tell someone there that the honey crisp apples (or "honey" something) are awesome!!! It would be wonderful if we could have those from time to time - thanks!!
A: Thanks for getting back to us.

Nov 2, 2004:
Q: I love custard pie...would it be possible to put it on the menu sometimes?A: Can do. Thanks.

Nov 1, 2004:
Q: Can we please have more of a jelly variet in the Silo for lunch? I don't think it's necessary to have grape jelly out on the table if you have individual packets of grape jelly by the toaster. No one likes grape jelly that much! I'd suggest having the strawberry jam on the table, that's the best jam/jelly you have. It's quite yummy. Thanks!
A: No problem.