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This, That, and the Other...
A salmon dish with cucumber relish, green curry mussels, rib-eye steak cut and cooked to order with a side of caramelized asparagus and cheese grits — no, these aren't the menu items from an upscale restaurant catering to customers with a taste for the sophisticated. Each of these dishes you may be able to find on the menu of a college cafeteria — or at least, one of the growing number of cafeterias looking seriously at their menus as colleges grow more competitive for students. More colleges want to create an urbane and comfortable living experience for students in all aspects, and they aren't shirking on the wasabi sauce.
Here are a few examples: Stanford offers "spa waters," mineral water with cucumber, watermelon, mint and other flavors. The University of Massachusetts at Amherst shares guest chefs with eight colleges. Yale has an organic cafe. Brown has a farmers' market. At Wheaton College in Illinois, low-carb meals use local and organic food; students can choose Thursday dinners illuminated only by the lights outside.
The food is part of meeting the expectations of those enrolled and those who are going to choose a school, according to some admissions directors.
Read the complete New York Times article on the change in college culinary life at www.nytimes.com/2008/04/09/dining/09campus.html?_r=1&oref=slogin.
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