All I will say about this is that stuff white people like (passé) will get to it in a couple days.

Full of gems:

Colleges nationwide have been innovating. Stanford offers “spa waters,” mineral water with cucumber, watermelon, mint and other flavors. The University of Massachusetts at Amherst shares guest chefs with eight colleges. Yale has an organic cafe. Brown has a farmers’ market. At Wheaton College in Illinois, low-carbon meals use local and organic food; students can choose Thursday dinners illuminated only by the lights outside...

Mr. Johnson said students expect to eat the way they do in a restaurant: “We discovered a way in the marketplace concept — kitchens brought out from behind the wall, cooking platforms with pizza ovens, broilers, fryers — so students can see you throw the dough, top it to order and put it in the wood-fired oven. And they don’t just want that product in name only, but they want it to be authentic, because they’ve eaten at Wolfgang Puck’s restaurant and they want to smell that hickory wood burning...”

“They love food,” said Mary Lou Kennedy, Bowdoin’s dining director. “They love the community of food. They were Slow Food 10 years before it became a movement. At dinner, they come and stay for an hour and a half...”

Of course, colleges that put a premium on food tend to have higher endowments and more costly meal plans. Bowdoin, which renovated its two dining halls for $13 million, charges $2,600 per semester, Yale $2,380.

“The dining halls post the students’ comment cards. One read, ‘Would it be possible for you to make pumpkin chocolate muffins?’ Underneath, the reply was, ‘Please expect to see them every Monday morning.’ ”