Down South, Vegan Is What’s For Dinner

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From California: Frank Dining Hall took a step toward more vegan and vegetarian friendly eating options last Thursday, when it hosted a vegan taste-testing bar and asked for feedback from students. The dining hall plans to continue the vegan bars every Thursday night, according to food service manager Cory Cosio. Chefs also plan to integrate popular vegan dishes into regular menus. “I’m trying to make it a more positive experience for vegans and vegetarians,” said Cosio. “We don’t get a lot of feedback from vegans. If a vegan is unhappy we want to make them happy.” In interviews many students, both vegan and non-vegan, said the College should expand its vegetarian alternatives. “Last semester I didn’t like eating at Frank because I thought it was the worst dining hall for being a vegan,” said vegan Stephanie Frankle ’10. A survey of other dining halls across the Claremont Colleges revealed that

some offer more expansive vegan options than Frank. Pitzer’s McConnell Dining Hall offers “Farm to Fork,” a daily bar of organic foods that cater to vegan and vegetarian diets. Similarly, Claremont McKenna’s Collins Dining Hall provides a hot and cold vegan bar as well as an expansive salad and fruit bar. “We strive to provide you with foods that are fresh, seasonal, and minimally processed,” said Collins manager Pam Franco of her dining hall’s vegan offerings. Cosio’s strategy to incorporate vegan options into the menu is only a first step toward making Frank more vegan-friendly, but Frankle, who attended the first vegan bar, believes it will work. “I think that it’s a good way to find out what we want and try new things,” she said. “Hopefully things will get better.” The bar, however, only featured three vegan choices. Other students expressed disappointment and admitted that they had expected a larger variety. “I thought it was going to be bigger,” said Becca Russell-Einhorn ’10. However, if Cosio’s plan does work, the change of menu will not only accommodate those with limited diets, but also help promote sustainable eating among all diners at Frank. “The only thing you can count on for healthy food at Frank and Frary is the salad bar and the sandwich bar,” said Hal Jakle ’09, who is neither vegan nor vegetarian. “You’re really taking your chances.” Cosio said that he intends to respond to the needs of all his diners. “I want everyone to have good food when they eat in my dining hall,” he said. Peter H

 

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