The kind of food you can find on college campuses these days is far from cafeteria slop. Schools around the country are doing everything they can to make the college experience a posh and attractive one for students (which results in some problems, but let’s just forget about that for the moment), which includes gussying up their dining options. Many schools have jumped on the local/fresh/sustainable bandwagon, while others offer cooking classes to make sure their students will be able to fend for themselves in the post-college world. But only one local school made it onto The Daily Meal’s list of the 60 best colleges for food in America…
According to the Daily Meal, they settled on Johns Hopkins as their only Baltimore-area pick because the school “views the dining experience as both the social and cultural soul of campus.” Which — blah blah blah, right? But it turns out that Hopkins walks the talk, too: they only purchase cage-free eggs, hormone-free milk, locally grown produce, and biodegradable products. And their dining facilities just got a major renovation and upgrade this year.
Part of the improvement in Hopkins’ culinary options is due to the switch from Sodexo, an industrial food service company that provides meals to many of our nation’s prisons (among many, many other large institutions) to Bon Appetit, a company that pays more attention to from-scratch cooking, vegetarian options, and locally-sourced food. “No ‘bases’ are used for stocks or sauces, soups, salad dressings and salsas are made from scratch, and even much of the lemon juice is fresh-squeezed,” Mark Bittman wrote of Bon Appetit a few years ago. “This is cafeteria food that you actually want to eat.”
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