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The great dining disruption At Yale, in New Haven, and beyond, the pandemic forced dining halls and restaurants into a major overhaul. Corby Kummer ’78 is executive director of the Food and Society policy program at the Aspen Institute, senior lecturer at the Tufts Friedman School of Nutrition, and a senior editor at the Atlantic. Mark Ostow Restaurants like The Bagelry, part of Olmo in New Haven, retooled kitchens for the pandemic era. View full image Mark Ostow Restaurants like The Bagelry, part of Olmo in New Haven, retooled kitchens for the pandemic era. View full image Mark Ostow Rafi Taherian, associate vice president for Yale Hospitality, says Yale dining will never be quite the same: “We’re never going back to the same processes” of menu writing and food purchasing. He is pictured here in the dining hall of Timothy Dwight College with pantry worker Wanda Underwood (center) and Crystal Coleman, a third cook (right).

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