November 29, 2005:
Q: Tonight's "Hickory BBQ Sauce" was by far the best we've ever had. Could we please have that regularly in the salad bar? Thanks a lot!
A: Sure can. Thanks for writing.

Q: would it be possible to have ricotta cheese in the salad bar?
A: Unfortunately, this item does not hold up well on a salad bar.

Q: Hi,

You all do a great job labeling which foods contain nuts, dairy, etc. I was wondering if you could label which prepared meals are low fat? Thanks and keep up the great work!
A: We can look into doing this. Thanks for writing.

Q: The mullagataewny at the Harvest Meal was absolutely delicious!!! I thought it was one of the best soups I've ever had at commons. Being a soup Lover I was wondering if it would be possible to have this soup at regular meals occasionally. Thank you! Yummy!
A: Thanks. We will be adding this item to the regular menu. Thanks for writing.

Q: I was just wondering if it would be at all possible to get some new flavors of tea at the tea station. Bigelow Teas (who makes the tea we currently have) has some awesome vanilla teas (my personal favorite being the Vanilla Caramel- absolutely amazing). It's just as sweet and satisfying as hot chocolate but way better for you!! Keep up the great work!
A: We can certainly look into changing our tea flavors. Thanks for writing.

Q: I have to simply say that though you all do a great job with menus most of the time, the menu thus far for this week has been pretty terrible. I was actually glad that I you ran out of pork before I drearily drudged my way to commons last night (Tuesday). I have no suggestions really. Simply have better food that what we've been having.

(As a Post-Script note, it seems like an aweful lot of fish has been served lately. I have nothing against fish, but let's not have haddock or cod or some other seafood every day of the week if we can help it.) As always, thank you for your patience and (hopefully) your understanding.
A: First let me thank you for writing and voicing your concerns. We will take at look at this cycle and see what we can do to improve the quality and variety of the offerings. I hope you have a better dining experience this Wednesday evening - we will be featuring recipes from home.

November 17, 2005:
Q: HARVEST DINNER WAS AMAZING! You guys did such a wonderful job. I hope you know how much we appreciate it. The squash was particularly delicious...and the smoked gouda cheese made my life worth living. I almost forgot that I had to write a paper...Thanks commons!
A: I will pass your kind works on to the staff. Thanks for writing.

Q: Ms. Schwartz:

I write to say "well done" with the Harvest Dinner this year. Like last year, it appeared to me to be a flawless event. As always, the food was very good! I also want to say thank you to Elaine Dumont and another one of your employees, the latter's name which I do not know. In the Gray Cage some people were handing-out water bottles, so a friend of mine and I tried to get one as well. We were unable to locate them. When we asked Elaine where they were, she did not know. Then, she and the other lady gave theirs to each my friend and myself. This level of kindness never ceases to impress me with the Dining Services staff. They certainly did not have to give-up their bottles simply to give them to my friend and myself. This was truly very selfless and thoughtful.

Regards,
Bill Jack

A: Bill,

Thanks for your kind words and taking the time to write. Elaine is indeed a special member of our team .

Q: The buttermilk pancakes at dinner the other night were amazing! Especially at dinner, please do this more often! Thanks
A: Thanks, I will pass your kind words on. Thanks for writing.

November 16, 2005:
Q: Thank you so much for taco bar today! Every tuesday I come in all excited for tacos, and finally my string of dissapointments is over. Please consider making taco bar weekly or bimonthly!
A: Glad that we could make you happy. Thanks for writing.

Q: can we make southwest chicken salad a regular part of the two week rotation!? or at least put out all the items to make it on the salad bars once in a while? thanks a lot.
A: We can certainly look into doing this. Thanks for writing.

November 15, 2005:
Q: The cookies tonight were fantastic! The chocolet and white chocolat chip cookies were so chewy and yummy. The crab and squash bisc is always real good too. One complaint, I'm not a fan of pancakes for dinner, I liked it better when it was just omelets in the cycle, adios pancakes. Oh, one more request, on grilled cheese day could we have some grilled ham and cheese sandwiches too? Thanks!
A: Sorry that you aren't a fan of pancakes, many others are. As for ham on the grilled cheese, we already do this when we serve the ham and cheese croissants though we could look into serving it as a grilled cheese option as well. Thanks for writing.

Q: The butternut squash dish was wonderful. It would be fantastic if you could add this to the weekly rotation. It was a big hit among my circle of friends, as well. PLEASE BRING BACK THE SQUASH! :-)
A: Glad that you like it, This dish has been added to the regular cycle already. Thanks for writing.

Q: Your Homemade Choclate Chip Cookies are out of this world. Please let Romeo know. Can you please serve your homemade cookies more often instead of those "otis stryberger" ones. They are 10 times better. I am looking forward to the harvest meal.
A: Glad that you liked them. We will be adding more homemade cookies as the year continues. Thanks for writing.

Q: Would it be possible to replace the jar of "organic" peanut butter with a new brand? Specifically with Smuckers Natural Creamy peanut butter. It shouldn't be too hard to find, they sell them at most large suppermarkets, so I am geussing your supplier carries it. The Smuckers one is much better the the kind currently in Commons, and it is completely natural, the ingredients are only peanuts and salt.

Thanks,
Matt
A: Let us take a look at this item and we will get back to you. Thanks for writing.

November 14, 2005:
Q: First, thanks for all the wonderful food this semester! I was wondering if it would be possible to have a variety of sliced cheeses at breakfast and dinner? The cheese that's out tastes too much like plastic to me. Also, I love the tofu and greenbeans that are occasionally in the vegan bar! Would it be possible to have that more often? Thanks!
A: No problem. Thanks for writing.

Q: Can you please list the winners for the Home for the Holidays meal. I am so anxious, i hope I won!
A: We will be posting them by the end of the week. Thanks for writing.

Q:
Your pancake batter isnt the best. This is my mother's recipie. It is one of the best in the world. Please consider trying it the next time you serve pancakes. Original recipe yield: 4 servings.

INGREDIENTS:

5 tablespoons butter
4 eggs
1/4 teaspoon salt
1 cup all-purpose flour
1 cup milk
1 tablespoon lemon juice
2 tablespoons confectioners' sugar
(Bananas or Strawberries for stuffing)

--------------------------------------------------------------------------------

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C). In a mixing bowl, combine the eggs, salt, flour and milk. Use a blender if desired. Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan. Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.
A: Taste is a very subjective and there is a great difference in preparing pancakes for 4 and for 1400. This is of course not to say your mother recipe is not wonderful. Thanks for writing.

Q: I have to say, the "cracked peppercorn" salad dressing in the competition was amazing. I beg that you add this to the cycle (even if it means replacing the very similar "parmasean peppercorn" option). To me, these dressings are pretty much the same, except the one in the competition tasted a little better. Thanks for all the choices you provide in all aspects in dining and for your concern for your patrons.
A: Thanks for writing.

Q: Can you please add this to the dinner selection. It is delicious "Cantaloupe Kebabs".

INGREDIENTS:

1 cantaloupe - peeled, seeded, and cubed

1/4 cup butter

1/2 cup honey

1 cup blueberries

1/3 cup chopped fresh mint leaves

skewers

--------------------------------------------------------------------------------

DIRECTIONS:

Preheat grill for medium heat.

Thread the cantaloupe chunks and blueberries onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.
A: Thanks for the recipe, but I do not see us serving this item in Commons on a regular basis, a special event...perhaps. Thanks for writing.

Q: This woiuld make an excellent addition to the vegan bar.

PANFRIED TOFU ON SESAME WATERCRESS WITH SOY-ORANGE DRESSING

Active time: 15 min Start to finish: 25 min

This recipe is a wonderful way to prepare tofu as a main course; all it needs is a side of rice.

3/4 lb extra-firm tofu, cut into 1/2-inch-thick slices

1 1/2 tablespoons vegetable oil

1 1/2 bunches watercress, tough stems discarded

1 tablespoon sesame seeds, toasted

2 teaspoons grated peeled fresh ginger

1 large garlic clove, minced

1/4 cup fresh orange juice

2 tablespoons soy sauce

2 teaspoons Asian sesame oil

Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate. Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and>arrange tofu on top. Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.
A: Thanks for the recipe. We will give it a test and see if it would work for our application. Thanks for writing.

Q: The pancakes this evening were excellent. Why do they taste better, then the ones prepared in the morning? Is it the batter or the chef?
A: All the same...perhaps it is the time of day. Thanks for writing.

Q: Kristine: Here is the recipie for the blueberry/pear torte I requested to

be served. I wasn't sure if you needed one. Have a happy harvest meal!

Ingredients needed:

BASIC SWEET PIE CRUST:

1 1/2 cups plus 2 tablespoons all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

8 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

2 tablespoons vegetable shortening, chilled

3 tablespoons ice water, or as needed

TORTE:

2 tablespoons butter

2 pounds (about 4) Bosc pears, peeled, cored and thinly sliced

1/4 cup granulated sugar

1 teaspoon lemon zest

1 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon water

2 tablespoons cornstarch

Pinch salt

1 cup blueberries

WHITE CHOCOLATE ICE CREAM:

3 cups heavy cream

1 cup milk, plus 1 cup

1 vanilla bean

12 large egg yolks

1 cup sugar

1/2 cup white chocolate

For the pie crust: Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball, flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 30

minutes, and up to 2 days.

Roll out the dough on a lightly floured surface to a 10 to 12-inch round that is 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang. Flute the edges of the dough with your fingertips.

Preheat the oven to 400 degrees F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, about 12 minutes. Remove the paper and weights and bake until golden brown, about 8 minutes. Remove from the oven and allow to cool.

Preheat the oven to 375 degrees F.

Place a large 12-inch saute pan over medium-high heat and melt the butter. Once the butter has melted, add the pear slices to the pan, add the sugar, lemon zest, and cinnamon to the pan and saute with the pears.

Make a slurry using the lemon juice, water and cornstarch, add this to the aute pan and cook for 3 minutes longer. Toss to blend, season with the alt, and remove from the heat. Add the blueberries to the pan and stir to blend. Place the fruit filling in the piecrust and place the tart in the oven. Bake the tart for 30 minutes and remove. Let cool for 15 minutes or longer.

For the ice cream:

Combine the cream and 1 cup of the milk in a large heavy saucepan. Bring to a gentle boil over medium heat. Scrape the vanilla bean seeds into the cream mixture and add the bean pod. Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Add the white chocolate to the custard, and stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.

Strain the custard through a fine- mesh sieve into a heatproof medium bowl. Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, press the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.

Pour the chilled custard into an ice cream machine. Churn according to the manufacturers' instructions. Pack into an airtight container and freeze until ready to serve.

Serve the torte with the white chocolate ice cream. Garnish with blueberries, mint and powdered sugar.

Yield: 8 to 10 servings
A: Already have it. We will be testing it next week. Thanks for writing.

Q: Would it be possible to recieve other flavors of jam from Nezincott Farm. The strawberry is delicious, but I am sure they can out do our raspberry and blackberry!
A: No there is not. We have already checked into this. Thanks for writing.

Q: hey again christine, would it be possible to change the pancake recipie up. this is my dad's, he makes it for me when i am home. please make it.

2 1/4 cups flour

2 tablepoons sugar

1 1/4 teaspoons salt

4 cups milk

7 large eggs

1/4 cup buttermilk

Butter for frying
A: Ben,

Like the one you sent from your mother, probably not though I hope you enjoy them at home. Thanks for writing.

Q: This cantaloupe bread would make an excellent addition to the morning selection!

INGREDIENTS:

2 1/4 cups cubed cantaloupe

1 (.25 ounce) package instant yeast

3 1/4 cups bread flour

2 tablespoons vital wheat gluten

1/3 cup milk powder

3 tablespoons white sugar

1 teaspoon salt

1/2 teaspoon paprika

1 egg

3 tablespoons butter, softened

1 tablespoon orange zest

--------------------------------------------------------------------------------

DIRECTIONS:

Place 1 1/2 cups cantaloupe cubes in a blender or food processor and puree. Reserve remaining 3/4 cup cantaloupe cubes. Place yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, cantaloupe cubes and cantaloupe puree in the pan of the bread machine. Select White Bread cycle; press Start. This is a soft, sticky dough. If any of it clings to the sides of the pan at the end of the first kneading, you can push it down with a rubber spatula. Let cool, cut into thin slices and serve toasted with cream cheese.
A: Thanks for the recipe.

November 13, 2005:
Q: can we PLEASE have pop overs at the Harvest Dinner? They are a big success and people missed not having them last year.
A: Sorry, they are not on the menu for this year. Thanks for writing.

Q: If an individual, such as Scott Huntoon, who students have gotten to know over the years, resigns his postition, I wish you let us know, so we could bid our farwells. Please forward me his email adress so I can wish him luck in his new positiion. Does shuntoon@bates.edu still work?
A:  It is not our policy nor practice to make public knowledge the personal
decisions of our employees. In the case of Scott he was not a long term
employee, and there was no indication he had endeared himself to either the
students of his fellow workers, not that this would have made a difference
in our practice. I do not have his current e-mail address and would assume,
like with any employee that leaves the college, Scott's bates e-mail is no
longer active.

Q: Please bring back Scott Huntoon!
A: We did not ask him to leave and he will not be coming back. As I have said many, many, many times he took a position closer to his home - allowing him to spend more time with his family- and one which better matched his skill set. This was HIS decision and in the end a win for both Scott and Bates College.

I find it difficulty why some have problems understanding Scott's decision to leave Bates for family reasons. All should be happy for him as we are.

Q: Hello! Relatives of mine are in the resteraunt business. (they are like my third cousins). A chef from Rollins College, applied to be a chef at their resteraunt. They wanted me to find out if any of the head chefs at my>college which is Bates College had cooked at any resteraunts before. Or what their backgrounds were before coming to bates. Did they graduate Culinary Institues, or cook at resteraunts. Thank you for a prompt responpnse!
A: It would be best if you had your third cousin call me. Our present head chef has a culinary degree and been employed with zaguts 5 star rated restaurants, but I have also worked with some fine head chefs who did not have culinary degrees and whose background were very different. There is more to being a great chef then where you went to school/worked. As I said it would be best to have your cousin contact me. Thanks for writing.

Q: Was wondering if it would be possible to serve the buttermilk pancakes as well on days when the blueberry or chocolate chip pancakes are being served?
A: This might be possible. Thanks for writing.

Q: Can you please put some grapefruits in the bins like the oranges and apples. Thanks!
A: We serve them on the breakfast bar already. Thanks for writing.

Q: Please use teryiaki sauce in the vegan bar more often.
A: Can do. Thanks for writing.

Q: Your strawberry french toast, should be supurb. If you removed the cream cheese from the recipie, it would taste unbelievable. Please remove cream cheese, and serve it again shortly.
A: We will look into making this modification to the recipe. Thanks for writing.

Q: Please serve apple blintzes and multigrain panckaes more often! Would it be possible to open up the breakfast portion of Sunday brunch(panckaes, eggs, muffins) at 9:30, since many of us here at Bates are not hungover, since we dont drink. Also please serve a Lowfat Maple Raisin Scone on brunch, instead of those disqusting donuts every morning!
A: We cannot open hot breakfast at 9:30a because it would have a direct impact on our labor cost. Additionally isn't it kinda unfair to make the blanket statement insinuating that individual who come into breakfast later on Sunday's do so because they have a hangover. I for one sleep late on Sundays, when I'm not working, and typically do not eat Brunch till 11:00a. Thanks for writing.

Q: Would it be possible to try a new recipie for blueberry and buttermilk pancakes. I know you guys are better then that. I will be glad to teach the chefs my recipie, if time allows in their schudules, or I can forward it to you.
A: Please forward your recipe and we will be happy to take a look , but I will not promise the recipes will change. These are tried and true recipes that have been well accepted for many years.

Q: Could we have red onions in the salad bar more often. They make sandwiches much more delicious. Thanks!
A: Can do.

Q: Everyone LOVED the grapes today. Thank you so much! Could we have that on a daily basis?
A: When we can get them you can have them. Thanks for writing.

Q: I saw a napkin about orange flesh melons and I sure hope that they are coming, as they are out of this world. I look forward to them Let me know the results.
A: We will keep you posted. Thanks for writing.

Q: are the salad dressings always the same, at both salad bars. should i be checking both sides. Can you please post where each ones are and on what days they appear, so i know. thank you!
A: We are working on the salad dressing rotation and hope to have it completed by the end of the semester. Thanks for writing.

Q:  Please reconsider serving Davinci's Garlic Knots soon. They are so delicoious!
A: It is not that we are never going to serve them again, rather it needs to be at a time where we can dedicate the enormous amount of labor it takes to make this item happen. Thanks for writing.

Q: Tonights dinner is very mixed. Here are the remarks from the consenus of my table.

1) Zuchinni and Tomato Saute; I think it is new, it is supurb. Please add it regurularly.

2) Not everyone likes cheese. Please leave some vegetable patties without mozzerela cheese. (We all dont want to gain loads of weight)

3) The Roasted Tien Vegetables on the vegan bar are horrible. Please remove that item from the rotation. They look deliciious, but are deffinitley one of the worst dishes on the vegan bar that is served. Please replace it with a stir-fry.

4) Ice cream Sundae Bar Was excellent, with a variety of great toppings. Please keep the Fat Free Yougurt in the Frozen Machine.

5) In a previous napkin a gentelman by the name of Chef Boyardee, requested rinds to be cut off of the fruit. I think it is an excellent idea that commons is doing that. However, would it be possible to do it to the Kiwis, and Watermelon served as well.

As always, I try to be critical to advance Commons to the next level. Please send my regards to the staff.

-Madrid, Sevilla
A: Madrid,

1) Thanks

2) We can look into doing this, you make a good point.

3) Interesting, this is the first we have heard about this recipe not being good.

4) Thanks

5) It is not possible to take the rinds off the kiwi and watermelon. To do this would be extremely labor intensive. which is a problem we are already experiencing with taking the rinds off the melons. But most importantly the integrity of the fruit would be compromised.

I appreciate your comments and know that they are not negative in intent, rather informative and thoughtful. Thanks for writing.

Q: does egg and hashbrown pie contain cheese, when will the apple blintzes be served again.
A: The pie does contain cheese. Thanks for writing.

November 12, 2005:
Q: I am new to Bates. I heard this is a place where you can voice suggestions. While lifting weights in the DaVIS Fitness Center, this evening at 5:50, I was the only person in the center. No attendant, or person was working. At 6:00, when the center closes, a security guard locks the door. Would it be possible for you to lock the door at 8 instead of 6, since it doesnt matter because no one is sitting attending the facility.
A: This is the place where you can have discussion about food related issues not discussion in general. I will forward your concerns to Suzanne Coffey. Thanks for writing.

Q: Thank you so much for peeling the cantaloupe rinds of the melon during dinner on 11/12. I actually enjoyed my dinner because of it. Please keep it coming.
A: You're welcome. Thanks for giving.

Q: Christine,
Saturday's dinner was out of this world. This needs to appear 3 times in the 5 week rotation. Even the vegan bar, (tofu with black beans) is the best dish on the vegan bar, (where was the brocli with black sauce, i was looking forward to that dish) please make it soon, since it was posted on the menu but did not appear. Please replace a pizza or burger night, with this chinese food night. Everythinig Unbelievable! Including Peant BUtter pie, and sesame cookies, please make this apper more reguruly!
A: We will look into doing this. Thanks for writing.

Q: Please provide blueberry jam.Poissibly from one of the local farms?
A: Unfortunately, this product is not available. Thanks for writing.

Q: When will the apple cider machine be fixed? Please put out oreos by the sunday bar every evening, or somewhere else in commons.
A: It was not that the apple cider machine was out or order, rather we could not get the product. We hope to have this corrected today. Thanks for writing.

November 11, 2005:
Q: Thank you so much for cooking both banana and choc chip pancakes today, so individuals could choose. Your banana panckages are so delicious, I just wish a little more banana was placed in. Thank you!
A: Thanks for writing.

Q: What is the difference between the position of Keith Pray/Production Shift Leader, and Production Supervisor. Can you post more infrmation on these gentelman, so we can get to know the faces between the men who cook our food.
I.E. Enjoys Baseball, Skiing and Bowling, Lives in Auburn, with 2 children.
A: It would be best if you come in and had a meeting with me at which time I would be more then happy to discuss the internal reporting/responsibility structure of dining services. Unfortunately you have chosen to to submit this napkin anonymously so I can not contact you personally. Please send me an e-mail or give me a call so we can set-up a time to meet. Thanks for writing.

Q: You've heard this before from somebody, but I think it's right, so you'll hear it again. Abdi is definitely one of my favorite commons workers. He's so nice and eager to work. They all are...I really appreciate their being kind and friendly. Also, the new man of Hispanic descent is quickly becoming one of my favorites. With regards to the frozen yogurt, could we please have the peanut butter flavor more often? We haven't had it in a really long time, if my memory serves me. Also, is all of the frozen yogurt fat free? Thanks for the time.

Yours,

Dr. Dre
A: Thanks for your kind comments about Abdi and Carlos. The peanut butter Fro Yo is on a rotational cycle with 5 other flavor. You will be seeing it soon. Thanks for writing.

Q:  Multi Grain Panakes  again.
A: No problem. Thanks for writing.

Q: I understand Scott Huntoon, has resigned with dining services. If i wish to bid him a farewell, does his email adress shuntoon@bates.edu still work, or do you have an alternate for him. Will he ever return to Bates even for a visit?
A: As with any employee who leaves the college, their Bates account is deactivated. Additionally I would not , at any time, give out personal contact information to an anonymous napkin board enquire. As for him visiting Bates, this is his decision not mine. Thanks for writing.

Q: A remark about the Salad Dressing Compeitition: I noticed that you were serving a bacon dressing. Please I insist, due not put that on the "salad dressing bar" as the dressings sometimes get a little of each other in them when the ladels are placed back." If you feel compelled to purchase the bacon dressing, as a vegetarian I urge you to provide a seperate place to store it, no where near the other dressings. Please take this into consideration.
A: To be honest, the bacon dressing was not popular all expect that there were many comments about it being a condiment on build our own burger night. No worry it will not become part of the cycle menu. Thanks for writing.

Q: When will divinicis garlic knots be served again?
A: This is a very labor intensive item and because of this , I'm sorry to say,
it does not allow us to make this item a regular part of the cycle menu. At
this time we are not planning on serving them again to next semester. Thanks for writing.

Q: If Scott huntoon, is no longer working with dining services, who is the new relief manager? Also would it be possible to post the name of the M.O.D. in front of the dining room, so if i have a problem or compliment i can easily seek them!
A: We have yet to refill that position and I'm in the process of redefining
the organizational chart in preparation for the new facility so this
position most likely change in some way. For the short term, the rest of the
management staff will be absorbing the responsibilities of that position.
We can certainly arrange for the posting of the MOD information at the
front door  and I would hope you would seek us out not only just to
complain or when you have a problem, but also when things are going well or
you just want to talk.

Q: I feel like the Squash and Crab soup has not shown up lately - We Love It!!! Can you put it on the rotation more often?
A: Sure can. Thanks for writing.

Q: Please serve blueberry jam from a farm, just like you serve strawberry. Also please consider serving raisin bread french toast every time white bread french toast is served, since its just two different packages of bread, not a change of recipie.
A: We are unable to get blueberry jam , like the strawberry jam, they do not make it. Thanks for writing.

November 10, 2005:
Q: Thanks for the sugar cones by the soft serve machine. They are much better than the other cones.
A: You're welcome. Thanks for writing.

Q: Would it ever be possible for your purchaser to purchase some orange flesh melon instead of the honeydew from time to time. Back, where I live it is cheaper, and much tastier then the honeydew. And possibly some mango's
from time to time?

The morning fruit salad, is a great way for me to start my day. However, why is it necessary to place canned pineapples in a fresh fruit salad. Canned pineapples are served on the salad bar in the morning, and those individuals who like canned fruit can just add those, and it doesnt have to ruin the excellence of the fresh fruit salad for others.
A: We can check into the melons and see. As for the pineapple, you are exactly correct that there should not be canned pineapple in the fruit salad. This will be corrected. Thanks for writing.

Q: A brief commentary on the wedge fries that Commons occasionally serves. I believe that they are far too 'big'. What I mean by this is that the fries will often be formed from between 1/4 and 1/2 of a whole potato. I

find this antithetical to the 'wedge fry' concept. I believe that an ideal wedge fry would be a happy marriage between traditional french fries and a larger chunk of potato. Thanks for your consideration, and keep up the good work! Please send my regards to the staff.

Tim Ayotte
A:  Interesting interperperation of a wedge. Thanks for writing.

Q: The casserole was DELICIOUS! I do not eat squash, but I loved it! Next time it is on the menu, please make it the same way. Thanks!
A: Thanks for writing.

Q: Dear Chef Boyardee, Diamond and Schwartz,

Why were the rinds on the cantaloupe and honeydew this evening. I thought
that was history, and I couldnt enjoy my fruit this evening. Please make the rinds history, and teach all of your skilled chefs the new way that commons magically serves fruit.

Yours Truly,
Chef Cantaloupe!
A: Last night we were two production positions down and as it is very labor
intensive to peel melons, it was not a priority last night. Thanks for writing.

Q: Where o where has honeynut chex gone? Also would it be possible to have some fresh squeezed orange/grapefruit juice once in a while. Lastly, will
their be fruit salad on harvest night?
A: Honeynut Chex is a special order item which we have been having trouble getting in. We are working on the problem and hope to have it corrected very soon. Thanks for writing.

Q: Christine, I see Chocalate Chip pancakes on the menu again tomrorow. I am very upset about this, as this will be the third time in the past week. Friday of last week, Sunday, and now Friday again. However, blueberry, banana or multigrain have not appeared during that period. I thought, we were trying to fight off the freshman 15, and not serve sweets as the only starch for breakfast. Please, if you need to continue serving choc chip, can u leave half just plain, or consider multigrain choclocate chip. Please!
A: In reviewing the menus, we actually served blueberry pancakes on Friday the 4th but you are correct that on Sunday the 6th and today Friday the 11th
there are chocolate chip pancakes. This morning we will be serving banana as well as chocolate chip. Thanks for writing.

Q: When will it be possible to recieve a menu for the Harvest Meal. The workers seem to be very excited about it!
A:
Harvest Meal 2005- "Now and Then"…… a Celebration of Bates College’s Sesquicentennial

Outside Commons:
Baked Beans
Brown Bread
Mailhot’s Sausage

Main Dining, Chase, Peaks /Rowe:
Mixed Greens Salad w/ Choice of Dressing
Fruit and Cheese Mirrors
Bread and Butter Pickles
Smoked Meats, Cheeses and Seafood
Mullagataewny (regular and vegetarian)
Creamed Peas and Onions
Winter Squash w/ Cider and Brown Sugar
Mashed Potatoes
Sweet and Sour Yams w/ Pineapple
Roast Turkey w/ Apple Pecan Stuffing
Gravy
Lamb Stew w/ Dumplings
Chicken Paprica
Salmon Coulibic
Vegan Boiled Dinner-
Vegan Roasted Fall Grain Casserole
Focaccia Bread
Sweet Potato Bread

Gray Cage
Assorted Pies:
Apple Pie
Blueberry Pies
Rhubarb Pies
Pumpkin Pies
Chocolate Cream Pies
Indian Bread
Ginger Bread w/ Fresh Whipping Cream
Hugh Birthday Cake
Vegan Chocolate Decadence
Vegan Oatmeal Cookies
Vanilla Ice Cream

Q: Christine,
If you change your mind about me helping your chefs prepare the cantaloupe soup, it would be my pleasure. Please consider it.
A: Ben,
Thanks for the offer and should they need help, you will be the first I call. Thanks again.

Q:  When will we have vegan orange gingerbread again, I miss it so much!
A: This has been added to both a breakfast and dinner cycle. Thanks for writing.

Q: I am getting so anxious for the cantaloupe soup, when is going to be prepared?
A: Sunday December 4, 2005. Thanks for writing.

November 8, 2005:
Q: Thanks for the salad dressing compeition. Please purchase Lite Olive Oil, and Sesame Ginger. When shall we expect them.
A: We are in the process of reviewing the results of the dressing tasking and will be updating the rotation. We hope to have all this in place when the students return after Thanksgivings. Thanks for writing.

Q: Is it true? Is Tailgate Russ really bringing back the Lot 8B Chicken? That was the best meal ever, I can't wait for tommorow. Thank you so much. Long Fondly,

Chef Boyardee
A: Chef, Unfortunate we will not be seeing Tailgate Russ till next year.

Q: Please put crumbled oreos out on the sundae bar more often. they are so delicious, also later in the evening do not run out of sprinkles.
A: Thanks for writing.

Q: Please bring Martin Yan back. Thanks!
A: Wish we could. Since he became so popular he is not longer in our price range. Thanks for writing.

Q: You guys are the best for offering a Home for the Holidays meal. Would it be possible to offer a similar thing, where students could donate recipies for breakfast, later in the year. As, I have some phenomenal breakfast recipies. Thanks so much!
A: Excellent idea. Thanks for writing.

Q: This would make an excellent addition to the breakfast roattion.

1 cup packed brown sugar
1/2 cup butter
2 Tbl water
1 29 oz can sliced peaches, drained
12 slices day-old French bread 3/4 in thick
5 eggs
1 1/2 cups milk
1 Tbl vanilla

ground cinnamon In a saucepan, bring brown sugar, butter and water to a boil. Cool until slightly thickened. Pour into a greased 9x13 baking dish. Top with the slices of peaches. Arrange bread over peaches/ In a bowl, whisk eggs, milk and vanilla. Slowly pour over bread. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover and bake at 350 for 25-30 minutes longer or until the bread is golden brown. This is extra good with a dollop of whipped cream

Q: Would it be possible for your chefs to preapre tarts, instead of the cakes and pies once and a while. They are delicious!
A: We are working on this item the break. Thanks for writing.

Q:
Dear Christine,

A lot of times in your responses to questions on the virtual napkin board you say, "I will forward your request to the menu committe which meets weekly for consideration". However, we never hear the results of the menu committe. Would it be possible to post the minutes of the meeting. Thank you so much!

As i hope my request of multiagrain bananana blueberry panckaes appears on the menu again soon.
A: I hesitate to say that on a consistent basis we will be able to post the notes from the Menu Committee meetings simply because we do not have staff to do so at this time- we are down two administrative positions. This is certainly something we can look to do in the future. Thanks for writing.

Q: I read in the newspaper that you respond to 200 napkins weekly. However, that number has to be incorrect counting, maybe 20 on the virtual board and 30 in commons. Where else, can we view the other 100 responses?
A: Today alone I received 23 virtual napkins and on Monday I had 52 waiting to be answered. That totals 72 in just that short period of time not including the ones received on the regular napkin board. Thanks for writing.

Q: Is there any chance that the ever-popular grapefruit juice option might make a triumphant comeback in the following weeks? It's been sorely missed.
A: Perhaps. Thanks for writing.

Q: I'd like to contact Chef Boyardee, and encourge him to try out vegetarian way of eating. It is so much healthier, and friendlier towards our enviornment, and he should not write such rude things on this server. Do you have his e-mail adress? Is he a professor or a student, or a local resident?
A: I'm not privy to his/her exact identity, but I have a suspension that Chef is male and is a member of my FAC- Food Advisory Committee. I understand that the Chef has set-up his own web site the address for which can be found in a response posted the the virtual napkin board. Thanks for writing.

November 7, 2005:
Q: Hello all,

Please, do not hassel Christine with your problems about me.  I now have
an email address where you can reach me directly:  BatesChefBoyardee@yahoo.com

I welcome all emails with complaints, critiques, agreements, or anything
else you can think of.  And yes, even the vegans are welcome to voice
there opinion to my email, but please, try and keep it classy and fun, the
way I do on this board.

Thanks,
Chef Boyardee
A: Chef,
YOU have wounded me deeply....do you not want to converse with me any more??

Q: No, that's not it at all.  The chef loves the napkin board, and you Christine.  I just felt like I needed an email address where people could reach me directly. I foresaw an onslaught of emails (mostly by vegans) and I  do not want too much attention.  I want the napkin board to remain a place where students can openly discuss Commons.  And I will continue to voice
my opinions there, but anything dealing directly with the Chef should be emailed directly to me.  I hope you understand, and I am sorry if I hurt your feelings.

Yours truly,
Chef Boyardee

P.S...Please post the napkin I sent giving everyone this email address.  And don't worry, I will continue to write regularly on the board.
A: No, no hurt feelings at all, not that I understand.

Q: can you please have fat-free honey mustard dressing at the salad bar every night??
A: We are presently looking at the dressing rotation in the heels of the tasting. We will take this under consideration. Thanks for writing.

Q: Hello Commons! You are, as always, unbelievable accomodating, warm, creative and delicious! I have found true love in the vegan fridge, firstly, the serious and flavorful brown bread with fiber and happy-tummy effects that I was searching for, among many delectable butters, cashew, almond. But theres something so very congealed and unappetizing about the way these butters are presented (I know they come from a bigger bin and are easily ice cream scooped and put in the fridge to preserve them and prevent them from separating but...) They are just so frigid and clumpy and ive been not eating them because of this, microwaving a portion makes them too drippy and I am admittingly too sluggish to heat up my butter each time. I was wondering if we could get these butters in smaller jars, like the organic peanut butter, apple butter and tahini which are placed by the globular hydogenated peanut butter and lovely jams (or do people just remove these from the fridge? Ive been relocating them myself sometimes to prevent solidification) Or, if these bins could be normally placed outside the fridge so they dont get the consistency of wet sand. I know! the snobbery of the organic nut butter lovers! But i would truly appreciate a bit of a change, if it doesnt throw off too much kitchen/storage equilibrium. Thanks and best to you all.
A: Both of these items need to be refrigerated to prevent separation and preserve freshness. In terms of providing smaller containers, we did this for a short time and a significant amount was being lost because it was being removed from Commons. Let us think in this one and see if there is a compromise we can come up with. Thanks for writing.

Q: The baklava on Friday night was absolutely UNREAL. I've never seen it
before, but thank you so much for adding it to the rotation. It was a wonderful surpise for a Friday night, and I hope that you can keep it coming.

Additionally, I agree with the previous comments about the new faces in
Commons, and I have been pleasantly surprised by the continued levels of
cheer and friendliness from the workers. I had a gentleman serve me
breakfast a few days ago and he struck up a very nice conversation. Later
that same day, he went purposely out of his way to go in the back to get
more cider just for me. It was one of the kindest things I could imagine.
Thank you so much to the workers and to the administration for keeping
such friendly people around.
A: Thanks for writing.

Q: Vegetable Dumplings, is that a possibility during dinener, or maybe vegetbale teryiaki/tempura. Also please label all toppings served at sunday bar.
A: Can do. Thanks for writing.

Q: Did you change the recipie for the low-fat raisin bran. It was no where near as good this morning, as it lacked raisins, and bran. Tasted like a plain muffin with a raisin or two. Please bring back the old ones!

P.A.T.R.I.O.T.S!
A: No, the recipe has not changed. Thanks for writing and bringing this to my attention.

Q: In response to a response about blueberries, I have not tried your blueberry cake, because I do not like sugar free items. Do you have it in a non sugar free variety. If not, i would appreciate to see the blueberry pear tart very soon. I have not seen a tart, and they are so great. thanks.
A: I also do not typically do not lie sugar free as well, but in this case the cake is really good. We are looking into making the bluyeberry pear tart and will be testing the recipe over break. Thanks for writing.

November 6, 2005:
Q: I would like to know how it's going with the coffee-flavored yogurt from
Stonybrook.  Have you found out whether it's possible to get that?  I haven't seen it in the little fridge.  Thanks so much.
A: We are not able to get this flavor at this time. Thanks for writing.

Q: Where has relief manager Scott Huntoon Gone? I have not seen him in ages. When will he return? Hopefully, since he is one of the hardest working employees he will be back very soon!
A: Scott Huntoon is no longer employed here with Dining Services. His
departure was a mutual agreement for the benefit of both sides. Additionally, all individuals employed in Dining Services work very hard and to make a blanket statement that individual work harder then another is false. Thanks for writing.

Q: Where have the apple blintes prepared by the bake shop gone? why so many choc chip pancakes? please more mulitgrain, banana, and blueberry.
A: The apple blintzes that we serve are not make in our bakeshop, they are one of a very few items we do not prepare. As for chocolate chipe pancakes the are rotated like the rest. Thanks for writing.

Q: I have a minor query - whatever happened to the caffeinated Earl-Grey tea? My life has been empty since you took them away...

Tea fan
A: Do not know, but I will check.

Q: Lately, the peas have been overcooked, and a number of the other
vegetables have been steamed to death. I would really appreciate some sauteed veggies (that aren't drenched in oil, butter, or cream--like some of the existing stir frys and other non steamed vegetable dishes ) because eating steamed veggies all the time is kind of boring. During the winter I always want to eat something hot, so the salad bar gets a little old.  Maybe some stringbeans or sauteed zuchini? It would be lovely.
Thanks!
A: Can do. Thanks for writing.

Q: Could we PLEASE get tuna and sliced turkey on weekends at the salad bar??? (since not all of us love fries and chicken patties!) Thanx!
A: Can do. Thanks for writing.

Q: VEGAN CHEF KEN BERGERON: Please bring back some of his dishes. Also, please serve less Curry (thick fatening) stirfries on the vegan bar, and more teryiaki and ginger stirfries. Please!

-Chef Boyardee IIIVII
A: We already serve many of Ken's recipes and be will be back in March to work with us again. I will forward your Curry concern to the Chef a=so he can review the recipes. Thanks for writing.

Q: less cereal toppings at sunday bar, as we can get those in the cereal. more crumbled oreos, and strawberries. Also can you please bring back strawberry jam from the farm. It is my weakness!
A: Can do. Thanks for writing.

Q: Hello,

I was just wondering how much it costs to be on the meal plan? (I realize we have no choice unless we are seniors, but I would like to know anyway).  Thank You.
A: You pay a room and board fee which includes both your housing and food - there is no separate split for food.

Q: I think that Chef Boyardee should become the head chef of Commons.  George Dimond can be his assistant.
A: This is an interesting thought. Do you know Chef Boyardees credentials?

Q: I just read a letter from someone on this board claiming to be a vegan.  Apparantly they did not like the rice and penne and pasta.  I on the other hand thought that this meal was fairly good.  I understand that it is very difficult to make a unique meal every night based on our limited diet and I do not mind something simple, like pasta, rice and penne once in a while.  Keep up the good work.

Also, could we have some plain tofu once in a while instead of the cajun
tofu?  And a tofurkey!?
A: Thanks for understanding the difficulty we face. Thanks for writing.

Q: Would it be possible, to cut both the iceberg and romaine lettuce, much
smaller as it is difficult to eat in such big leaves? Thanks so much.
-Chef Boyardee IV
A: No, we cannot cut it smaller, the smaller the cut the more likely the
lettuce is to brown. Thanks for writing.

Q: I'm a huge fan of pancakes and I love the buttermilk pancakes at commons but I hate the maple syrup. I can not understand why at a school in maine we can't have REAL maple syrup. Could we please look into getting better maple syrup to replace the fake product we have now? It would make such a difference. Thank you very much.
A: While we do live in Maine, the cost of real Maple Syrup is just as
expensive as if we lived elsewhere. This is is not cost effective to serve. Thanks for writing.

Q: I has just wondering how many calories/grams of fat are in the frozen yogurt? Also, how many calories/grams of fat are in the lo-fat strawberry or
cinnamon muffins? Thank you.
A:
Information about the frozen yogurt is as follows:
        Serving Size            1/2 Cup
        Calories                100
        Calories from Fat       0
Lo-Fat Strawberry / Cinnamon Muffin
        Service Size           1
        Calories                202
        Fat                     1.08 Grams

Thanks for writing.

Q: Thank you for replacing the strawberry jelly (Yuck) with the out of this
world, strawberry jam from the farm. Would it be possible to get blueberry
jam from that same farm or any other flavors? Thanks!!!!!!!!!!!!!!!
A: Thanks and we are checking into the blueberry. Thanks for writing.

Q: I agree with the suggestion that the vegan raisin gingerbread served at adventures in dining the other day should be added to the morning breakfast bread rotation. It was really good, though the ginger taste could have definitely been a lot stronger. Thanks for all the great work!
A: Thanks for writing. It will be added to the rotation.

Q: Would it be possible to have your head Baker Romeo to bake some scones once in a while for breakfast. Thank you!
A: Romeo is no longer with us, he retired at the end of October. Either way we can look at adding scones to the morning rotation. Thanks for writing.

Q: Where do you get your bagels from, and do they not carry multi grain or whole wheat. Please, I miss my favorite bagels.
A: They are packed under the Maplehurst Label. The do carry a whole wheat, which we already serve. Thanks for writing.

Q: Where did the strawberry jam from the farm go?. I miss it so! :(:(
A: No where, we are just waiting for our order to come in. Thanks for writing.

Q: You serve such delicious grapefruits each morning. However, I have difficulty eating them. Would it be possible for your chefs to cut them a different way, maybe cut the outer rind off, so i can actually eat the delicious grapefruit. thank you for your consideration. -Domingo Ramirez
A: You cannot cut the rind off a grapefruit without compromising the integrity of the fruit. We did put out grapefruit spoons, but they seemed to disappear, never to be seen again. Thanks for writing.

Q: Hi. I'd like to comment about the potatoes. They are a little bland, would it be possible to roast the potatoes with some olive oil, rosemary, salt and pepper, instead of just steaming them. Also would it be possible to ever have a garlic sauce for pasta, like oil, wine garlic (NO CHEESE) that would be awsome.
A: The reason we make the potatoes bland, at times, is so that people can season them to taste. There are many individuals among the population that have eating concerns, so to try and meet everyone's needs we allow them to season their potatoes to taste, hence the spice cabinet located in Hight Ceiling side of Commons. Thanks for writing.

Q: While at Bowdoin College today, I dined at their Number 1 rated dining hall. I think commons is comparable, and should not be 17th places behind. However, a major advantage that would make Bates move up in the rankings would to make Fresh Squeezed Orange and grapefruit Juice like Bowdoin has, instead of that Thick Juice mixed with water that we serve. Maybe you could put it on a rotation at the Marche Station, It's deffinitley just as cost effective, since we have the grapefruits and oranges. I look forward to this juice.
A: I agree with you that we are as good or better than Bowdoin, but in terms of fresh squeezed juices, they have to replace the equipment monthly because it will not hold up. The only way to do this properly is with an electric squeezer which we do not have the electricity to support. In the new facility fresh squeezed juice will be offered. Thanks for writing.

Q: the pineapple placed in the fresh fruit salad, isnt as good as the cantaloupe. any chance of Mr. Smith, ordering Del Monte Gold, it is so much better. Your chefs would love it. Thanks so much!, and I enjoyed it being served at dinner tonight. (was that because a catering function was cancelled)
A: We can look into this. Thanks for writing.

Q: Hey Christine,

You guys do great, hard work, and I wanted to thank you for it. I hope you know that the indiviudals who talk down to you guys are few and far between -- you and your staff are held in high regard amongst almost everyone I talk to. The people of dining services are awesome -- you have a great staff.

But a couple of random comments:

-- The chicken soup isn't what it could be. Would it be possible to try a new recipie? I feel as though more garlic, more chicken, and more broth would help. It isn't bad, but I do think it could be better. (A couple of other people I know feel similarly.)
-- The spinich dip was great! If you could keep it in the rotation, that'd be awesome.
-- Once in a while... perhaps on Sundays... would it be possible to have real grapefruit juice? (Not the overly sweented from concentrate stuff.) I love grapefruit juice, and I never really see it around.
--Tomatoes: would it be possible to get slightly more flavorful tomatoes? The ones we have regularly (not the ones that showed up here and there in the begging of the year) really don't do much for me.
--And this hits really close to home: where have the beef ravioli gone? They used to be a Thursday night staple, no?
Thanks!!
Best,
Chef B
A: First, thanks for you kind words....

1) We will take a look at the chicken soup recipe and see what we can do
2) Glad you line the spinach dip
3)Working on the grapefruit juice
4) This is a hard time of year for tomatoes as they are really out of season and being grown in hot houses, which we all know leads to a less flaverious tomato.
5) Beef ravioli will be back, we were shorted last time it was to be served.

Thanks for writing.

November 3, 2005:
Q: Thank you so much for the blueberry Silk yogurt!!!! It made my day happy.
A: You are welcome. Thanks for writing.

Q: Thank you so much for having strawberries recently. A few times a week would be excellent. Also I enjoy having mandarin oranges, and fat free california french on the salad bar. Any chance of increasing their amount on the rotation, as they are not seen very often.
A: There is always a possibility, Thanks for writing.

Q: where has scott the evening mangager been? Has he been sick?
A: Scott is not longer employed by Bates Dining Services. Thanks for writing.

Q: While exiting commons this evening, I took a look at the photos of all of the managers. I have not seen one around in a while, I believe is position is noted as a "Relief Manager". Is he on a leave? Who has been promoted to the new position.
A: The person you are referring to , Scott Huntoon, resigned with his last day being October 30, 2005. For personal reasons he has taken a positions closer to his home - his commute was 45 minuted one way - allowing him more time with his family. Thanks for writing.

Q:  you put the conventional strawberry jam back, please replace it with the
one from the farm, thank you so much as it so so much better.
A: The Glam Jam is on its way.

Q: When shall we expect the cantalope soup? I can't wait I am so excited. Can I come in the kitchen, and give the chefs advice on preparing it. Please let me know as soon as possible, so i can purchase the cantaloupes,

Love,
Ted Stein
A: Ted,

We just went over the recipes on Friday and actually had several melon soup options. At this point I do not think that hour chefs will need your help and we purchase melons daily. Thanks for writing.

Q: Whats up with all of the new faces in commons? I have not seen some farmiliar faces in a while, Where has the kind gentelman who prepares the Marche Station during lunch gone, and the friendly evening manager seems to have disaperred also? If these people have retired, can you please let the student body know, as these are farmiliar faces that we have known for a few years, and would like to bid our farewells. Thanks so much Christine.
A: These faces are not new, they have always been here. Bob Dumont- the individual who usually works the Marche station- is out on leave because he is having surgery and is expected to return by the first of the year. The second infinitival you are referring to is , I think, is Nelson Pray who has taken a week off because his wife is having surgery and he needs to be with his family at this time.

Thanks for caring about Dining Services Employees and I will be sure to let you know in the future if anyone retired. Thanks for writing.

Q: Hello Friends,

First of all, let me just say well done. Commons was amazing with the addition of pulled BBQ beef last night, I saw people lining up out the window around the side of the building just to sniff it. So, thank you again, and well done. Now, as for those vegans who think that commons if a disgrace because we don't serve trash on a plate, which is what they are accustomed to eating. Listen, and listen well. I've discovered the reason for the vegan meals, and the reason commons has been forced to serve them. Witchcraft. Yes, through weeks of diligent research and hard to find facts, I have discovered that vegans are all witches left over from the middle ages. They have cast a spell of Christine Schwartz in order to gain their vegan needs, like a group of vampires at a bus stop. Our fighting thus far has been good, but must increase, meat cannot be left out of any meal. A vegan only meal would be like a case of monkeypox at the zoo, it would surely infect and destroy everyone with foul magic. Thus, I must ask for full rights over the vegan menu. Then and only then can I fight the evil within. On a lighter note, we, unlike the vegans who have no sense of humor and or taste, are having fun, and I think so is Christine. We are working to make commons better, and its working, so eat that vegans. As for the accusation of rude, perhaps the tofu has skewed your reading skills, we are defenders and crusaders of commons, unlike you, who are all witches. That being said, I just wanted to take this time to say, THANK YOU for listening to my requests. I really appreciate the hard work that you and your staff does everyday. I believe that together we can make Commons an even better place.
Thanks,
Chef Boyardee
A:
Chef,
Thanks for your kind words in regards to last nights event. Now... as for your comment that witchcraft is behind the vegan conspiracy, while this this is very interesting and would make a good book- the DaVegan Code- I do not think there is connection to the Blare Witch Project here. Being a Libra balance and harmony are most important to me which I feel allows me a higher level of cosmic understanding which some might interpret as being under a spell of witchcraft , and you might wonder which craft?????? The culinary craft !!!

In all good conscious and using my higher level carmonic (not demonic) awareness I think it would be negligent of me to allow a potential shift in the balance of the Commons Galaxy for you to take over the selection of vegan items. Unless of course you were willing to have a Vegan Representative write the carnivores part of the menu??????

As always I always enjoy speaking with you.

Thanks for writing.

November 2, 2005:
Q: The special one-time appearance of mint bars was amazing and we hoped it would reappear. Any chance?Good job for keeping up the variety of sweets/desserts though. Thanks!
A: They certainly can. Thanks for writing.

Q: Thanks for the soy yogurt.  its awesome.
A:  Glad you like it.

Q: please add the lowfat raisin bran back to the rotation, how about a low fat pineapple muffin, its delicious. thanks so much.
A: Can do. Thanks for writing.

Q: Excellent Job with the Gingerbread, during the adventures in Dining Series. Thank you so much. Please add it to the rotation; (maybe even as a breakfast bread) As you know I am a non vegan, but I still love that stuff.
-Chef Boyardee II
A: Thanks and we can certinally add it to the rotation.

Q:  I heart Commons soups! You guys are great!!!
A: Glad you like them.Thanks for writing.

November 1, 2005:
Q: my friends and i were wondering how many calories is in the ice cream in commons?
A: Following is the information you requested. Thanks for writing.

Vanilla / Chocolate Soft Serve
Serving Size 1 Fluid Ounce
Calories 45
Calories From Fact 10

Q: I really love the baked potato and chedder soup WITHOUT the bacon. Can you please serve it without bacon more often? thank you.
A: Yes, we will be serving both. Thanks for writing.

Q: the creamy italian dressing is unbelievable and it only seems to be at the salad bar once or twice a week. i know i'm not the only one who would like to see it become a dressing offered daily...thanks!
A: Thanks for writing.

Q: Dear Ms. Schwartz,

It has occurred to me that, in addition to cheese pizza, pepperoni is a 'staple pizza variety'. What I mean by this is that every meal at which pizza is served, both pepperoni and cheese pizza are always available. In light of this, I recommend that bacon pizza replace pepperoni pizza as the other staple. Both toppings are pork, but it is my understanding that bacon is a lot better and quite possibly more popular. If not a complete replacement, could we at least have bacon pizza more often? It is a real crowd favorite.

Thanks, and please send my regards to the staff...
A:  We can certainly take this into consideration and see what we can do. Thanks for writing.

Q: Do you think it would be possible to add a cantaloupe soup to the rotation. It is delicious and easy to prepare, I provided a recipie during the contest.
A:  Yes it is. Thanks for writing.

Q:
November 1st 2005
Director of Dining Services
Bates College
Lewiston Maine:

Thank you so much for cutting the rinds off the fruit, during lunch and dinner. I am now able to enjoy my fruit. However, I wish that the individual asking asked more politely, but I am happy with the result. You guys are great, keep the rinds in the garbage, and keep the good fruit coming.
-George Bush
A: Thanks. Glad we could work it all out.

I too have been distressed with the tone that many individuals are using in their responses to the napkin board. This tool is meant to be a venue by which individuals can voice their opinions in an intelligent, articulate, un-demanding/ un-threatening civil manner, but this has not been the case as of recent. I feel as if some individuals perceive those in Dining Services to be of a lower social/economic/ intellectual level than themselves and because of this they need not treat them in the same manner they would treat their "peers". This for me is a very disturbing change in attitude, especially since the culture of Bates is one of egalitarianism where all people are valued equally.

I would venture to guess that the people who use uncivil tones in their e-mails have never stopped and gotten to know the individuals who work within this operation. Among the 100 plus Dining Services employees, their interests run the gamete and life experiences are extraordinary and in my opinion far exceed what most of us will experience in our lifetimes. I look at it this way, it is those individual who are losing - not, not us.

Thanks for writing.