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

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

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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