Stanford Dining

From Farm to Fork: Creating a food movement at Stanford

Welcome to the burgeoning local food movement. By local, I do not mean the Bay Area, nor even the Stanford campus, but a certain bedroom in Synergy Cooperative House. In preparation for a recent room warming, my roommates and I took a trip to Common Ground, a nearby garden supply store. We picked up potting soil, lavender, chamomile, mint and thyme, and now the most exciting part of our room is a set of planter boxes hanging outside our third floor windows.

Feb 7 | Comments (2)

Crowding decreases at Arrillaga Dining

Arrillaga Family Dining Commons’ crowding issues have subsided considerably since the new dining facility opened this fall. Smaller crowds came after a plea Stanford Dining made in October that students who are not residents of Toyon or Crothers eat elsewhere.

Nov 16 | Comments (0)

Arrillaga late night to be open seven days

In response to student complaints, Stanford Residential & Dining Enterprises (R&DE) announced in a post on its Facebook page Friday afternoon that its new late-night dining option, The Dish at Arrillaga–which opened last night at the Arrillaga Family Dining Commons–will serve seven days a week as part of a pilot program.

Oct 17 | Comments (2)

New food for thought

The Arrillaga Family Dining Commons is a collaboration between Stanford Dining, Stanford Athletics, the Stanford School of Medicine, and the Culinary Institute of America to bring healthy, balanced meals to Stanford students.

Oct 11 | Comments (2)

Breaking it down

For many students, the bright red and green compost bins in campus dining halls might simply be part of a mundane, meal-time ritual. It’s easy to sort one’s scraps and napkins into separate bins, or the same bin for the less conscientious, and not really know what happens after the scraps are taken away.

Feb 28 | Comments (0)

Stanford experts gather for ‘food summit’

Behind the lunch at Arrillaga Alumni Center on Wednesday–vegan squash patties with tomato chutney, smoked Alaskan salmon, wheat berry and rice salad–was an event medical professor Chris Gardner believes was unprecedented: the gathering of experts from all seven of Stanford’s schools to talk, well, food.

Nov 4 | Comments (0)

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