Creativity in Dining Halls


Marra Clay

Although the food from Bon Appétit has a certain flair, some first-years are already searching for ways to put a twist on the goods in the dining halls. Using a variety of vegetables from the salad bar, cereals of every shape and color, and making Sundae Sunday every day of the week, Whitman students can find ways to make their meals their own. Whether the foods are prepared inside Prentiss Dining Hall or inside the dorm, there are many easy ways to add some intricacy to the meal plans. Here are a few simple ideas to help get the creative juices flowing.