bagpipeonline.com Vol. 58 No. 1 Bthe AGPIPE September 1, 2011 Keepin’ It Spicy ANNIE HUNTINGTON Chartwells changes it up, but favorites remain the same by Lindsay Burkholder been revamped in response to a dents is to be more interactive,” said said. “These are trends found design and production: when
[email protected] recent study in food trends from the Cameron Mitchell, the director of among similar campuses and age fired, they produce 79 percent National Restaurant Association, dining services. “Student comments groups, and we try to work those less carbon emissions than the Students, hungry from the rigors but thanks to a quick response from play a part in these decisions.” into our menus.” usual process, and the company of moving back into the dorms and the Chartwells kitchen staff, the The wraps are back and the Other noticeable improvements has a 100 percent recycling policy, unpacking, rushed down to the spicy little snacks are back. rest of the new Blink menu is include the new bread oven. “We reusing any broken pieces from its Blink to refuel, only to discover “After receiving about four here to stay; it’s all part of a want to fill the Great Hall with the customers to fashion new plates. that the legendary buffalo chicken dozen comment cards from stu- “refresh” program that took place smell of fresh baked bread,” Mitch- “We’ve been running that wrap had been removed from the dents, we decided to just put it while students were away for the ell said. The fresh bread is accompa- [menu] for a long time now,” Loch- Blink’s offerings.