Fruitful Changes for Harvard Dining
Posted by Carly Hillman on February 8, 2012 at 2:59 pm
It was your typical Sunday mid-afternoon. Bleary-eyed freshmen dragged themselves to Annenberg, recounting stories from the night before. However, upon entering the Berg, they were transported. White tablecloths dressed each table, roses adorned the room, and John the expert card-swiper was sporting a beret. Confused, the freshmen surveyed the situation. No, they weren’t still drunk – all of the dining halls had been transformed into French bistros for the afternoon. After enjoying crêpes, brie, and baguettes, the students left Paris and re-entered Cambridge. Personally, I assumed the brunch was some bizarre isolated event for HUDS.
However, something miraculous happened the next Tuesday. Excited chatter echoed throughout Annenberg. After receiving multiple texts about the event, I immediately rushed to the Berg. I weaved my way to the center table, wondering, “Could it be?” Yes, it was true – Annenberg had fresh fruit. Freshmen swarmed the table, startled by the fruit salad, blueberries, grapes, pineapples, and strawberries. These items felt so foreign and valuable. I piled my plate with pineapple and skeptically surveyed the hall – what was going on?
It turns out these weren’t one-time inexplicable events. Spring semester has breathed new life into the dining halls. Trying to create more diverse selection of meals, HUDS has tweaked their menu and added exciting new options.
Here are just a few of the new items to check out:
- Make-Your-Own Korean Barbecue
- Fresh Fruit Tuesdays
- New fro-yo flavors (Wild blueberry and pomegranate? Wild is right.)
- Muffin Make-Over (Fewer calories and more exciting flavors like Orange-Cranberry.)
- More vegetarian options
If all of this is too much for you to handle, don’t fret – there will always be Tofu Parmesan and Obscure Chickpea Mush to make you remember the value of a home-cooked meal.





Recent Comments