With the new DHall renovations came new opportunities for Dining Services to get creative with what they decide to serve the students at W&L. The Radish was able to obtain insight on the meetings held before each menu was proposed.
The overarching, groundbreaking idea was a delectable dessert- bread pudding.
“We can have it every day. Chocolate, vanilla, Nutella, blueberry, cinnamon, piña colada, banana, coconut, the kids will love it. And even better, we can make it super dry, and even burn it a little, so that people don’t get dirty when they try to eat it,” one chef proposed.
After this was implemented, The Radish spoke to some real-life students about this decision.
A sophomore offered, “I hate it, actually. I’ve never had bread pudding before, but I feel like it shouldn’t be this bad.”
His friend responded, “Yeah, and I don’t get why it’s here every day. Like, I like bread, don’t get me wrong, but I’m not sure how much of it I can put away.”
Another table added, “I’m 99% sure this is their way of getting us to compost the left-over bread instead of taking it to the garden with everything else.”
“Whenever I eat it, I somehow feel transported back to the Civil War era. Maybe the school is trying to tap into its roots,” said another.
A powerful, catch all question was asked by a senior, who claims they miss DHall classics from the past, inquiring, “Can we just get some M&M brownies?”
Trying to advocate for the student body, the Radish brought these comments to the next dining services board meeting.
“They’re just confused,” the head pastry chef said, “They’re not appreciating the nuances of the dessert. One of our favorite things to do is brainstorm new bread pudding flavors, and we’ll keep working until we get it right. Stay tuned for more.”
-AGG
The Radish 