Van Sullivan, executive director, Faculty Student Association at Stony Brook University, reflects on this challenging year, his past experiences at UMass and his fond food memories of one of the world’s most diverse neighborhoods, Queens, N.Y.
From coronavirus reopening plans to grab-and-go meal development, these were the 10 biggest stories in college dining for the year.
A pandemic-driven program is bringing fresh-caught fish to students—while supporting the local economy.
An attitude of gratitude and a turkey dinner can bring a whole lot of comfort. See how a few of the country’s school food service communities are serving up Thanksgiving this year. Plus, a new take on green bean casserole you won’t want to miss.
