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Source: The Wesleyan Argus Date: Friday, September 9, 2003 Byline: Katharine Hall A New York-style kosher deli, a coffee and sandwich “kiosk” in the Exley Science Center and the ability to use meal points off-campus at the Red and Black Café in the Broad Street Bookstore are among the changes that Campus Dining will be introducing in the upcoming months. These will be accompanied by next month’s closure of the Kosher Kitchen and the renovation and expanded hours of Summerfields, scheduled to re-open in January. “A lot of these changes have been student driven between the Wesleyan Student Assembly, the student rabbi, and a committee formed last year,” said Tim Reiss, Director of Dining Services. “They [are the result of] a lot of hard work between the University, mainly students, and Wesleyan Dining Services.” Giuseppe’s will start accepting points within the next few days, and both the deli and the coffee kiosk will open this semester. The University is conducting preliminary sketches for the deli and assessing the architectural work that will need to be done to use the space that Montague’s currently occupies, according to Reiss. Coffee-lovers can get lattes, as well as sandwiches and other snacks, at the kiosk, which will be a fixed stand in the Science Center by the doors closest to the intersection of Church and Pine Streets. Pura Vida Coffee, which donates a percentage of its proceeds to help underprivileged children in coffee-growing countries, will supply the coffee. “It’s not just fair trade organic. It’s a really great program,” Reiss said. Dining hours have also changed this semester. Montague’s Deli is now open for dinner and First Harvest Café is open until 2 a.m. seven nights a week. “If you add hours some place you have to think about what’s being under-utilized,” Reiss said, citing his efforts to introduce the food service changes from which students would benefit the most. Some students expressed concern over the shift in late night dining from the first floor to the First Harvest Café, which has a vegan menu. “I’m a meat-eater. Meat-eaters need to eat late night too,” said Sarah Shahdad ’05. The Market Place window on the first floor of the Campus Center is a also product of student input. Reiss said that the Campus Center is experimenting with options in the Market Place based on student feedback and preference. “It’s been a patchwork to get us through until we build a new student center,” Reiss said. One of Reiss’ largest projects is the complete renovation of Summerfields. Once open, Summerfields will boast a full exhibition kitchen where students can watch their food being cooked and grilled, according to Reiss. “I can’t remember the last time they’ve had a brand new facility on campus,” he said. “We did a lot last year, but this is a complete gut and brand new.” All late night full-service dining will be moved to Summerfields, where Reiss plans options like diner-style burgers. The University has also hired two new chefs. Another graduate of the Natural Gourmet Cooking School in New York replaced Peggy Edwards as the vegan chef at First Harvest Café. David Pazimino ’93, from the New England Culinary Institute, starts Monday as director at the Campus Center and later the new Summerfields.
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