David P. Davidson, new managing director of HUDS, has taped a word cloud to his office’s glass wall, which looks out onto the rest of HUDS office.

Every Friday, The Crimson publishes a selection of articles that were printed in our pages in years past.

In this series, we showcase creative and delicious recipes that can be made using only food found in dining halls. With the weather heating up here in Cambridge, you'll find yourself craving deliciously refreshing—if far too expensive—cool drinks from places around the Square. Head to your dining hall instead and use this installment of Dining Delights to make your own chilled beverages.

Along with rising temperatures and the sudden appearance of flip-flops and shorts, spring brings new menu items to the dining halls drawn from student suggestions and seasonal product offerings.

Old dining hall standbys like pizza and macaroni and cheese have some new companions this season, ranging from Southern grits and collard greens to Thai curry to Korean bibimbap.