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Officials of the University dining hall service and a few representatives of the CUA and the Freshman Council met yesterday to discuss food at Harvard.

Predictably, the officials all like it among undergraduates, it's a matter of Union.

According to R. Thomas Seymour '64; who doesn't like it, the chief problem is the monotony. "You know just what every dish is going to taste like."

"But," rejoined Arthur D. Trottenberg, assistant dean of the Faculty for business fairs, "you don't want a surprise every one you dig into your mashed potatoes."

L. Gard Wiggins, administrative vice-president, said that "there has never before been such glowing praise" for the food; a visiting committee of students' others that occasionally eats in the college dining halls has been nearly unaminous in its approval this Fall. "If you see a pair of ladies in the dining hall," he suggested "go up and complain to them out the food."

Vegetable Variety Sought

A wider choice of vegetables was suggested by undergraduates, but the official promised nothing, "It annoys some people to make a choice, anyway," said Miss A.B. Atkinson, the Central Kitchen dieterian. When two main dishes are offered it would be a very expensive matter to let a student have both, thought Carle T. Tucker, director of the food service.

Interhouse dining with Radcliffe was suggested by Cornelius J. Minihan '63. It was tried last year, noted Trottenberg, but "Radcliffe just didn't attract its share. Dunster and Quincy, he said, now have the plan on a limited basis, although "a lot of Masters don't want their dining halls filled with any more 'Cliffies than there are at present on date nights."

Aris M. Sophocles, Jr. '66 felt that interhouse with Radcliffe would work better for his class. "Freshmen have a wrong sense of curiosity that might lead many to go up there," he said.

After investigation had been promised on cold food, long dining lines, melted ice cream, and the Radcliffe interhouse, a final complaint, on trays, was forestalled completely.

"It took us two years to design that tray," recalled Tucker. "We have inquires about it from all over the country. It's the proverbial Harvard tray."

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