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.
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.
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.
Stanford Dining has announced plans to offer extended dining service between current mealtimes. The new service will offer meals between breakfast and lunch as well as between lunch and dinner during weekdays, at no additional cost to students on a Stanford Dining meal plan.
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.
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.