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• Suggestion Responses
• through 2/15/13

through 2/15/13

"Will cream of wheat packets be restocked? Will there be soy yogurt parfait cups for breakfast again?"

Yes to both!

"Could the salad bar have dried cranberries and lentils as options?"

No to the cranberries - they are too pricey to offer on the salad bar. Cranberries are packed into portion cups and sold at the Grab & Go refrigerator at the center of the Marketplace. Lentils are a possibility - at least occasionally - the only challenge with lentils is we have to allocate labor to cook and chill them (not usually something we do for salad bar offerings).

Compliments of the week:

"The vegan mashed potatoes at Homestyle and the pumpkin soup on Tuesday were both very very good - thanks!"

"Thank you SO much for the vegan cookies. They are delicious! "

"Thank you for the vegan risotto at the organic bar this week! It was soooooo yummy!!"

"The eggplant casserole, purple kale, and purple mashed potatoes(v) at homestyle were all very delicious - thanks!!"

"I'd just like to say that the oatmeal was the perfect consistency this morning (Monday)! Also, I loved the Moroccan Spiced Sweet Potato Medley at lunch. And the vegetable chicken stir fry for brunch on Saturday was delicious! I'd love to see those both again!"

Thanks for the kudos - we'll keep your favorites coming!

"Can you guys make bacon donuts?"

Hmm - as yummy(?) as that sounds, we actually don't have the equipment to make donuts. We buy the donuts in the Marketplace and Tiger Cooler from suppliers. The Tiger Cooler donuts come in from a local bakery - and while it's a long shot they would make bacon donuts, if they start, we're on it!

"One question: Would it be possible to get brown rice at the Cooler? There aren't too many healthy options, and I think that would be a relatively simple way to offer another option to health-concious students. Thanks!!"

It should be noted that this suggestion came in within 24 hours of the request for bacon donuts - ironic isn't it? We love our jobs ;-)

From the Tiger Cooler Manager: "Having space for only two countertop rice cookers, regular rice is all we can effectively manage at this time.  Dedicating one to brown rice would prevent us from keeping up with demand for regular - as one cooker is cooking while we serve from the other." Brown rice also takes significantly longer to cook than white rice.

On the subject of healthy items at the Cooler - look for the Tiger Cooler Vegan Guide, due out next week on our Nutrition Resources page

"I'm usually a big [fan] of campus dining but you're absolutely killing me right now. Where has the creativity gone (I feel like I haven't seen a brand new dish in ages)? Homestyle seems stuck in a weekly cycle of dishes (let's open up the recipe book a little further), all the pizza station serves up are shrimp tacos and chicken strips, and there is still a potato bar like every day (I still don't understand why a potato bar is so necessary). It seems that you're too focused making a  small segment of the student population happy by focusing on making your signage better and having all of these specialty products or them and not enough focus is being given to just having great variety and recipes for every one else (so its time that we speak up). Why serve pizza on days when you have pasta, but then serve shrimp tacos on days when you have stir fry? Let's have a little bit of Italian every day. And where are the bruschettas and flatbreads and tortellini and all of the good stuff you used to serve. We don't need shrimp tacos every single day. Like I said, I'm usually a big fan - but its too early in the year for me to be getting this tired of Marketplace food."

We genuinely appreciate comments such as yours - diversity of perspective is always helpful. Many (if not most) comments we receive are from students with specific dietary concerns and requests - vegan, gluten free and food allergies among them. We appreciate the embedded compliments in your words, that we usually make you happy, and that we are very responsive. That said, the chefs will be responsive to you too. While the baked potato bar (Wednesdays) is here to stay, at least as long as it remains popular, here are some things to look forward to the week of February 17:

• Monday February 18 (President's Day) Dinner: Home made Chicken Parmesan & Eggplant Parmesan at Homestyle. Tortellini at the Pizza Station.
• Tuesday February 19 Lunch: Beef or Okra & Tomato Korma, Channa Dall, Saffron Rice, Organic Spinach at Homestyle
• Wednesday February 20 Lunch: New Orleans Style Muffaletta Sandwich at Pizza Station. Dinner: Chicken Piccata at Homestyle
• Thursday February 21 Lunch: Bruschetta at the Pizza Station. Dinner: Cuban Beef Ropa Vieja at Homestyle
• Friday February 22 Lunch: Consomme Pot Stickers with Julienne Vegetables at the Pasta Station
• Saturday February 23 Brunch: Assorted Large Thick Crust Pizzas, served by the slice