In an effort to cultivate renewed culinary creativity, Harvard University Dining Services’ Managing Director Smitha Haneef laid out two fun challenges for .
This staff editorial solely represents the majority view of The Crimson Editorial Board.
During normal semesters at Harvard, the dining hall serves as a beacon of on-campus life, with students enjoying it as an almost completely standardized and communal eating experience. With few exceptions, we all have an unlimited meal plan, we can access the same food, and â aside from the limited number of students with access to public or in-suite kitchens â we can all go the entire semester without washing a single dish.
But this year has seen a complete upheaval of the typical Harvard College dining experience: Some of us have been cooking for ourselves off campus, learning to buy groceries, experiment with stovetops, and wash dishes like real adults. Others have been eating at home with our families each night. Meanwhile, those of us on campus are still enjoying Harvard University Dining Service meals, but sans the social aspect of gathering in the dining halls.