Although I’m sure that everyone has noticed that there are some major changes happening in the S.U.B., I’d like to take a moment to highlight the most recent ones, as well as introduce you to the woman behind them.
That woman is Melissa Flood, the new manager of all things food on campus. She’s been in the food business for longer than most of us have been alive, and she’s done almost everything in the food world—from chopping tomatoes to overseeing hundreds of tomato-choppers.
In Flood’s vision for the S.U.B., sustainability is a key issue, as well as eliminating high-fructose corn syrup wherever possible. Of high-priority has been expanding gluten-free and vegan options. Bagels, for example, are now vegan, except for the cheesy varieties, of course.
The latest thing that Flood is excited about is the new coffee creamer. Formerly, flavored coffee creamer was available only in those ubiquitous little white plastic cups. As of a couple weeks ago, however, the Diner started making homemade flavored coffee creamers.
Initially, Flood only meant to get rid of the unsustainable plastic cups by buying creamer in bulk from the same company. But after seeing the ingredient list, which was “unbelievably scary”, she decided that the Diner could just as easily make the same product, eliminating in one stroke the unhealthy ingredients and unsustainable cups, and reducing the cost.
Now coffee creamers are made from either soy milk or half and half and flavored espresso syrups, which is much better health-wise for creamer-loving students.
Another popular change this semester has been the addition of the frozen yogurt machines, which have received unanimous thumbs-ups from students. Soon, the Diner will switch to using Cloud Top frozen yogurt, which is organic, HFCS-free and gluten-free, with many other health-conscious attributes. It’s great with cereal or granola sprinkled on top, now possible thanks to the bulk cereal bins.
Some of the changes in the S.U.B. have been less popular, such as the disappearance of sprouts from the deli, which has met with much student protest. However, don’t expect them to be coming back anytime soon, regardless of how many comment cards you fill out. The change is due to food safety, because sprouts are especially susceptible to illness-causing bacteria. “I really miss them,” Flood said. “If they are ever safe to serve again, believe me, they’ll be back.”
The most recent changes to Diner fare are the addition of the wrap station (my vote: thumbs up!), and a revamping of the menu at the Italian station. Other small changes include homemade cheese sauce at the Latin American station and cheese sticks, jalapeno poppers, egg rolls and pot stickers at the Grill.
There are changes to watch for in the near future too, though it isn’t being disclosed when they’ll happen. Watch for pizza-by-the-slice from the oven in the Panini area and new offerings at the Latin American station.
Flood has also been working to make the other end of food consumption more sustainable by looking for ways to reduce waste. Most promising is an agreement with a local chicken farmer, to whom she soon hopes to give kitchen scraps for feeding the hens.
Finally, the Diner website has also undergone a makeover. Conveniences on the website include a way to check your points, a recommended point usage chart, electronic feedback forms and—this is my very favorite—an order form for sick students who want to send a friend to pick up food.
