Dining articles and news
Dining Experiences & Events
BC DINING'S NEW BACK TO SCHOOL MENU ITEMS
Listed 4 times in Food Management, our Welcome BBQ Dinner and our Bibimbap Korean Rice Bowl made the cut.
NEW ADVENTURES IN BREAKFAST
Food Management features BC's new breakfast options, including trends students have been wanting to try (avo toast!) to tomorrow’s healthiest new breakfast trends (hello, lentil grits, wheatberry porridge and rice omelets!)
THE BOWL-ED AND THE BEAUTIFUL
Food Management features The Eagle's Nest veggie-packed bowls meet students where they’re at, whether they are looking for vegan, vegetarian, gluten-free or “great healthy veggies with a treat.”
WINNER: HEALTHY TO GO BREAKFAST
BC Dining is "always ready to collaborate with UGBC" and is "receptive to student feedback" - says the article in The Gavel.
ORDER FROM HILLSIDE IN ADVANCE
Check out Food Management magazine to how to order lunch or dinner from Hillside Cafe.
THE SECRET TO BEATING THE LINES AT EAGLE'S NEST
The Spoon University article by Hattie Swank explains how to do so.
MENUS OF CHANGE OPTIONS UNVEILED
BC Dining's new program collaborates with over 40 universities and showcases sustainable, healthy, and delicious foods. The Heights explained that students will still be able to get traditional foods, while The Gavel noted that the program promotes better food choices.
DINING TO IMPLEMENT NEW INITIATIVES
From the Eagle's Nest Harmony Bowls to the SHAKE IT UP salad bar station in Lyons, The Gavel notes the abundance of new dining options.
DINING AT EARTH DAY 2016
Students Maren Kizershot and Jennifer Wisnewski represented BC Dining, explaining our commitment to sustainability practices.
APRIL IN PARIS
This event in Stuart, Corcoran and McElroy featured exquisite dishes like Coq Au Vin, Nicoise Salad, and Poulet Parisienne.
SEAFOOD EXTRAVAGANZA AT CORCORAN
Seafood expert Andrew Wilkinson serves our students with BC Dining chefs.
WHEN YOU'RE HUNGRY PAST 8PM, GO TO LATE NIGHT.
The Heights reveals the most popular Late Night items: mozzarella sticks and chicken fingers.
BC DINING'S 'TEST KITCHEN' STIRS UP ON-CAMPUS MEAL OPTIONS
"With the launch of Test Kitchen, BC Dining continues in its mission to add more variety to the menu and encourage students to become more involved in the campus dining experience." - says the article in The Heights.
BC DINING IN THE CHRONICLE
The March 26, 2015, issue had several articles about BC Dining. "Toils of Winter" recognized Dining for staying on campus during the snowstorms to take care of our students. "Assignment Brings Students from the Classroom to the Kitchen" explains how a Food and Culture Writing seminar paired with Associate Director Michael Kann to create a menu and prepare a meal.
BC DINING IN THE HEIGHTS
BC Dining was mentioned in two articles in the February 23rd edition of The Heights: "Caffeine on campus," takes a look at the coffee consumption increase on campus. "Contingency plan" tells the story of what it has been like to be sure our students are fed during the stormy days of this winter.
BC DINING PROVIDES QUALITY FOOD
Check out the December 8, 2014, article from The Gavel, which shares that "we have one of the best dining programs in the country."
Favorite Eats & Drinks
BACK TO SCHOOL MENU ITEMS TO SAVOR
New items from BC Dining such as ramen and bibimbap are featured in Food Management.
SAVORY BOWLS AND PITAYA BOWLS ARE A HIT
BC Dining's new bowls make Food Management's list of "20 bowls to try right now."
ALL DAY DINING OPTIONS
Read the article in February's Food Service Director and how BC DINING stays up with food trends.
BOSTON COLLEGE OFFERS "BOWLS" CONCEPT
One of the features in NACUFS January newsletter explains the new bowl concept, decreasing the amount of meat and increasing the amount of vegetables.
NEW YORK TIMES RAVES ABOUT BC DINING'S SCREAMING EAGLE'S CHEESE STEAK SUB
Check out the March 30th feature and recipe.
LOOK FOR HUBERT'S ORGANIC LEMONADE IN THE ON THE FLY MINI MARTS
Choose from strawberry, watermelon, raspberry, and black raspberry.
CAFFEINATED ON CAMPUS
Your coffee and tea needs are met on campus. The Gavel gives you great suggestions in their November 7, 2016, article.
DINING OFFERS VEGAN PIZZA
The Heights August 31st article shares about the new renovations, sustainable and healthy options, and the first culinary showcase of the academic year.
BUZZWORTHY BREAKFAST BOWLS
Food Management's article explains how students, including those from BC, are looking for healthy morning options.
BOSTON COLLEGE BEST EATS
In The Gavel, take a look at some of the scrumptious foods around campus like Mac & Cheese at Lyons and Tapas at Stuart.
BC DINING SERVICES INTERNATIONAL OPTIONS
Read the Spoon University article on Dining's international meals.
TEST KITCHEN CREATES NEW MENU ITEMS LIKE THE POWER BOWL
In the NACUFS March newsletter, they share that the "BC Test Kitchen has opened up communication between staff and students, and helps ensure that the student dining experience on campus is a positive and delicious one!"
THE NEW ENGLAND CLASSIC
The Heights dives into the history of BC Dining's most famous sandwich: The New England Classic.
NEW DESSERTS COMING TO THE CHOCOLATE BAR
An April 27 The Heights article explains that BC's bakery will be creating new desserts including chocolate chip banana bread.
BC DINING FAN FAVORITES
BC Dining food favorites are listed in this March 27, 2015, article from The Gavel, which names Stuart's quesadillas and Lower's mac + cheese.
SANDWICH OF THE MONTH
Food Management named The New England Classic its sandwich of the month in May 2014. Since its inception, the sandwich now appears in three dining halls.
"HOW TO COOK A SCREAMING EAGLE"
Read about our delicious sandwich in a 2011 New York Times Magazine article.
SALTED PRETZELS COME TO CONTE FORUM
See the March 2015 tweet about the new salted pretzels.
BC Dining Receives "A" from peta2
peta2 recognizes Dining for providing all students with exceptional vegan food.
BC Dining Receives $400K Grant for FRESH Initiative, Promoting Sustainability
The Environmental Eagle shares about the exciting new initiative at Corcoran Commons.
BC Dining Initiates Sustainability Goals for the semester
Check out The Gavel feature on FRESH to Table at Corcoran Commons.
THANKS TO ALL THOSE WHO PARTICIPATED IN THE RETURN OF DINING HALL PLATES
Check out The Environmental Eagle article.
SOURCING AT BC DINING
Improper Bostonian shares about BC Dining's relationship with Haley House, a bakery cafe that provides delicious food made by men and women in the Transitional Employee Program for those returning from incarceration.
LEAN PATH ON CAMPUS
The Lean Path program helps to reduce food waste. Read how we made changes in our dining halls.
Early fall means the Boston College Farmers Market on Corcoran Plaza! Page 8 of October's Boston College Chronicle shows locally grown and delicious fruits and vegetables.
EVERY BITE COUNTS
The article that was published in NACUFS May newsletter explains BC Dining's efforts to donate food to nonprofits in the Greater Boston area.
DINING HELPS NEEDY WITH FOOD
Read about Dining's relationship with Every Bite Counts and Lovin' Spoonfuls in The Heights article from February 12.
BEST VEGAN RECIPE WINNER
The Powerbowl was selected NACUFS' Bronze Award Winner for Best Vegan Recipe. Here is the video.
CONGRATULATIONS TO OUR STARS OF THE INDUSTRY
Keze Whitlow from Stuart was named "2015 Line Chef of the Year", and Johnny Mac from our catering team was a finalist for the "2015 People's Choice" award at the Massachusetts Restaurant Association's event in November. Read the article that was in February 2016 The Chronicle.
SUPPORTED EMPLOYEE PROGRAM HELPS BC WORKERS FEEL FULFILLED
Margie Richardson and Sandy Tuttle have been members of the BC Community for 30 years. Read their stories in CBS Boston.
LONGTIME BC DINING MANAGER PASSES AWAY
"Jim Devoe...was such a great guy. He has made an impact on people’s lives.” Read more about Jim's legacy in The Heights.
STUART FEELS LIKE FAMILY
Dolores Joyce moved to Stuart Hall a few years ago, as noted in The Gavel, and enjoys the wonderful atmosphere.
LIFE BEHIND THE HILLSIDE COUNTER WITH MARK JUDD
With customers and staff, Assistant Manager Mark Judd surrounds himself with good people. Here is The Heights February 7th column.
"ANGEL" IN THE MINI MART.
Interaction with students is a very important part of Dorita Angelats' job. Read in The Heights about one of Stuart's impressive employees.
A TALK WITH HERALDO LAGUERRE OF EAGLE'S NEST
"Every time I come in here (Eagle's Nest), I am excited," Heraldo says. Read the December 2015 article in The Heights.
ANA JIMENEZ WORKS WITH CARE AND ENTHUSIASM
Ana has worked at BC for the past fourteen years. Read the October 19, 2015, article from The Heights.
"BC DINING: ONE OF THE MOST STUDENT-FRIENDLY ORGANIZATIONS ON CAMPUS"
From adding new food options to revamping several dining halls, BC Dining receives kudos in The Heights.
PASTRY CHEF IS SWEET ON BC
Check out The Boston College Chronicle's article on Pastry Chef Tim Fonseca, who enjoys working with BC's talented staff.
BOSTON COLLEGE IN THE NEWS
BC’s Executive Dietitian, Sheila Tucker, discusses the proposed changes to the food label on NECN morning news.
LYONS HALL GETS A SUMMER FACELIFT
In order to accommodate a better flow of traffic, Lyons Dining Hall now has an open floor plan in the servery, explained by The Heights.
STARBUCKS AT MCELROY'S EAGLE ON THE FLY SERVES COFFEE LOVING STUDENTS
Check out The Heights article from April, 2016.
STARBUCKS IN MCELROY ON THE FLY
Have you been lucky enough to visit Starbucks on campus? You can enjoy the same wonderful Starbucks drinks that you have come to love.
DECEMBER 2015 POP UP DINNER WAS SUCCESSFUL
MEATBALL OBSESSION IS AT THE HEIGHTS
The Boston Globe's March 10, 2015 article on Meatball Obsession tells of Mama Mancini's meatball in a cup.
EAGLE'S NEST RENOVATIONS IN McELROY COMMONS
Food Management's article on the Eagle's Nest renovation shares the stations that have been popular with customers and employees.
WHY IS LYONS CALLED THE RATT? Bet you didn't know.
Find out in this article from The Gavel.
FEELS LIKE HOME
When the Jesuits were temporarily in a building off campus during the St. Mary's renovation, a dining room and kitchen were set up to give the place a "homey" feel. The article is from the July, 2014, edition of On-Campus Hospitality.