The second biggest development this semester at Woodstock concerns the addition of a salad bar in the cafeteria. Our new principal has been very eager to improve the dining experience at Woodstock, both in terms of taste and nutrition. It’s made a huge difference for us–and apparently for many other people–to have fresh vegetables for us to “make own salad”. For the first time since we came here, lunch offers something delicious and possibly even good for you nearly every day.
Last semester, however, was a different story. Food Services began experimenting with various salads, but instead of including a make own salad option to complement the main course, there would be no salads for weeks, followed by a meal featuring 6 different salads and no main course. And they were strange concoctions with names like “cold meat salad”, the contents of which stretched the very definition of the word “salad”. It was like the kitchen staff had never seen or tasted a real salad, but were simply trying to create them based on verbal descriptions that had been run through google translate. Any combination of veggies, meats and starches will do: simply put them together in a pan and call it a salad!