Dhall’s pink chicken breast campaign for Breast Cancer Awareness Month proved to be a whopping success, students and dining staff say.
Throughout October, Dhall served undercooked chicken breasts to raise awareness for the cancer that affects more than 200,000 American women every year.
One student, who consumed the chicken and started to feel sick, said he was inspired to investigate his symptoms.
“I did a Google search, told WebMD my symptoms, and found out nausea could be a sign of breast cancer.”
The student said he went to the student health center, who told him he was very unlikely to have breast cancer as a six foot, 160 pound male. The SHC diagnosed him with food poisoning.
“I was definitely glad it wasn’t breast cancer,” said the student. “I’m also so grateful for the learning opportunity. Now I know breast cancer doesn’t come from pink chicken breasts.”
The director of dining, Salvatore Monella, said about 20% of undergraduate students reported having a similar experience.
“We saw breast cancer awareness skyrocket among the student body,” Monella said.
He also called the initiative a wonderful culinary teaching opportunity for his staff.
“If we get more funding, I’m planning on adding steak tartare to the rotation. I figured I’d have my chefs practice on chicken breasts given the time of year.”
But just because October is over, doesn’t mean the pink chicken campaign stops, said director Monella.
“We’re gonna keep this up. For the benefit of our staff, students, and society at large.”
– VE ’25
The Radish 