Conversation with a Pomona chef on COVID-19, working on campus and union organizing

TSL talks with a chef about working through the pandemic and how dining workers’ relationships with the college have changed in recent years.

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Chew on this: 3 easy tips to up your college cooking game

Food columnist Stephanie Du SC ’21 gives tips to level up in the kitchen, no matter how limited your culinary skills or supplies. “Like any skill, it takes time and practice to improve your cooking. If something doesn’t work on your first try, that’s normal,” she writes.

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Smoothies, kombucha, truffle salt, oh my! Dining halls dazzle with trendy food items

From veggie-forward options to frozen favorites like Dole Whip, dining hall staff have stepped up their game since the start of the 2019-2020 school year, delighting returners across the 5Cs.

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McConnell seeks to reinforce high ratings in response to food safety issues

While Los Angeles County safety inspections continue to grant top marks to 5C dining halls, reports of potentially unsafe food items at Pitzer College’s McConnell Dining Hall have led the school to double down on its existing procedures to ensure they’re serving high-quality products. TSL received two reports of mold

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5C dining halls respond to romaine lettuce E. coli outbreak

Dining halls at the Claremont Colleges acted promptly in removing romaine lettuce during the recent E. coli outbreak earlier this October. Forty-three people have fallen ill from the Shiga toxin-producing E. coli O157 linked to romaine lettuce from the Central Coastal growing regions in northern and central California, according to

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Pomona frequently cancels snack, concerns students

Eric Gofen PO ’19 has never missed a snack. Every Sunday through Wednesday between snack’s designated hours of 10-11 p.m., Gofen can be found munching on classics like peanut butter and jelly sandwiches or nachos at Pomona College’s Frary Dining Hall. More than a regular, Gofen’s consistent attendance has reigned

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