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...various levels of disarray. However, the conditions in buildings like Eliot (euphemistically called a dorm with "character") make the mess worthwhile. Students also cited "Lake Barnard" during rainstorms, the inevitable "Quad Moat" after rainstorms, a current wide disparity of housing, shuttle bus speed bumps, and a less-than-stellar salad...

Author: NO WRITER ATTRIBUTED | Title: Getting to Know Your House | 4/7/1986 | See Source »

...outcry against post-Noel exams comes from freshmen. Hah. There's reason enough for preserving the status quo. As Friedrich Nietzsche once said, we only grow through suffering and affliction. This is why 'shmen have Expos, the mixer, vomit-inducing Weld Hall keg parties and the Union salad bar. This is also why freshmen, by tradition, suffer through a semester of doing all the work, only to get C-pluses...

Author: By Peter J. Howe, | Title: Examining the Schedule | 3/12/1986 | See Source »

Over the years, the dining hall system has modernized its operation and offerings, growing closer to the McDonald's and Burger King fast food style service in the process. The arrival of salad bars and soda machines in the 1971-72 academic year were perhaps more important developments in this trend, even though students today generally take these staples of food service for granted...

Author: By Amy N. Ripich, | Title: For Your Dining Pleasure | 3/5/1986 | See Source »

Crispitos, which are tortillas filled with either apple chunks and cinnamon, a chicken and cheese mixture or chili, are offered with sour cream at the salad bar. The skincredibles, which are sold commercially as potato skins, are topped with either beef, cheese or cheese and broccoli sauce. Both crispitos and skincredibles can be fried or baked depending on the oven space and labor allotments of the different kitchens...

Author: By Amy N. Ripich, | Title: For Your Dining Pleasure | 3/5/1986 | See Source »

...People can also supplement their main course with items from the salad bar," Eisert says. "And Dale (Hennssey) seems to think they're pretty nutritionally sound...

Author: By Amy N. Ripich, | Title: For Your Dining Pleasure | 3/5/1986 | See Source »

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