October 6, 1995: Volume 35, Number 3

Dining Services uses family recipes

A team of consultants working for Dining Services has come up with some interesting meal recommendations: Peter Zeigler's Sausage Jambalaya, Mrs. Flynn's Summer Squash Casserole, Gramma Gorski's Swedish Meatballs and Chicken Schram, to name a few.

If the recipe names sound familiar, they should, especially to students. They're from moms and dads, the real experts in student dining.

Through a summer mailing, Dining Services solicited family recipes to make College dining seem more like eating at home. A few weeks into the term, they had received some 50 responses, with still more coming in, according to Mo Schifley, director of resident dining.

The program has been popular, not only with the students and their families, but with employees of Dining Services, who enjoy the chance to "make it just like mom does," Schifley said.

Plans are to offer 22 family recipes this term, and families are invited to join their children as guests of Dining Services when the dinner is served, Schifley said. Dining Services also is planning to solicit recipes from faculty and staff to be served at lunch.

Recipes have run the spectrum from salads to desserts. Surprisingly, there were lots of vegetable dishes, Schifley said.

Perhaps best of all, the family recipes program gives students a comforting reminder that mom still cares. Sarah Flynn of Newtonville, Mass., mother of Peter '99, wrote of her son and her summer squash casserole, "this is a good way to get veggies into him."

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