Food columnist Isaac Warshaw PO ’25 searched the 5C’s for the best sweet treats.
How many dining hall staff members do you know by name? Meet Dora Garcia, who has worked at 5C dining halls for 34 years alongside several members of her family.
Amid the excitement of a return to cross-campus dining, an influx of students across 5C dining halls has left already-understaffed dining hall workers to deal with mask discrepancies, larger messes and longer lines.
Pomona College should take charge of its own food waste management instead of depending on the City of Claremont’s overburdened compost system, argues Willa Frank PO ’25.
TSL talks with a chef about working through the pandemic and how dining workers’ relationships with the college have changed in recent years.
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.
The Claremont Colleges need to allow their students the option of cooking for themselves as a way to save money and learn life skills.
Scripps College is continuing to look at dining hall service providers to potentially replace Sodexo, as students pressure the administration to move away from the private prison operator.
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.
Scripps College hosted the Claremont Colleges’ annual “Turf Dinner” club fair Tuesday. Students were frustrated by the long line generated by a new layout for the event.