Campus Dining Today Spring 2021 - 47

Stony Brook University
Campus Tour
Showing off the beautiful campus of Stony Brook University was Huntley
Spencer, undergraduate student government president. Spencer began this
tour by showing off the main dining halls of Market at West Side, as well
as the East Side Dining Hall. With convenience stores in each dining hall, it
makes keeping dorm rooms or offices stocked with snacks and drinks quick
and easy. Spencer explains two dining apps, Nutrislice and GET, used at
both dining locations, in order to make transactions easier. With plenty of
authentic international cuisine offered in dining halls or retail locations, Stony
Brook University makes sure no two meal experiences are the same. Each
eatery is equipped with COVID-friendly precautions. The Student Activities
Center even has a " ghost kitchen, " a contactless meal pickup location for
students who appreciate minimal interaction. With retail locations that sell
bubble tea, halal meats, and even tastes of the Caribbean, Stony Brook
definitely has no lack of diversity.

Cooking Demo: Chef Joe Ritchie,
Central Washington University
Over at Central Washington University (CWU), Chef Joe Richie prepares one
of the most popular dishes amongst the students-a grilled sockeye salmon
chickpea salad, topped with a vinaigrette. The State of Washington is known for
its abundance of sockeye and king salmon, due to its placement between the
Columbia River and Puget Sound. With such a filling portion of protein from the
salmon and chickpeas, this salad is a hit with many of CWU's student-athletes.
Using locally sourced ingredients, including fresh spinach and roasted squash
from the CWU's very own Wildcat Farms, Chef Richie's culinary skills promote
sustainability, as well as a health-conscious lifestyle!

Thank you to
our sponsors!

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Campus Dining Today Spring 2021

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