Tag: Hoch-Shanahan Dining Commons

Six open containers of spices with spoons sit on a shelf.
Columns Food Life and Style 

Chew on this: ’Tis the season(ing) for Harvey Mudd’s dining hall

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Hoch-Shanahan Dining Commons boasts a spice bar with 35 different dry spice blends, including chipotle morita powder, za’atar and harissa.

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Three anthropomorphized potatoes smile at one another, linking arms.
Columns Food Life and Style 

Food files: Compe-taters take their mark for the battle of the breakfast spuds

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Triangle potatoes, tater tots, home fries, oh my! With only so many options and so few meal swipes, Erin Slichter PO ’21 investigates where best to eat breakfast.

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