Image: Gary Wayne Gilbert. Click image to enlarge.

On January 18 in Corcoran Commons, blue-shirted Dining Services interns Abigail McHugh ’20 (left) and Julia MacDonald ’20 serve bite-sized samples of “bang-bang cauliflower” (with sriracha and sweet chili sauce) to (from left) sophomores Mary Smith, Sophia Fox, Alyssa Trejo, and Connor Murphy. Last fall Dining Services received a three-year, $400,000 grant from the Henry P. Kendall Foundation to develop FRESH to Table, introducing f-r-e-s-h menu items with Fairly traded, Regional, Equitable, Sustainable, and Healthy ingredients every Thursday (other new offerings this semester: spinach and egg drop soup, maple cinnamon meringues, and mussels dijonnaise).