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Rate Your Meal
Rate Your Most Recent Meal! Rate Your Meal Rate Your Meal What Menu Item are You Reviewing Today? * How Was Your Meal? * 5 - I loved this meal 4 - I enjoyed this meal 3…
A Day At The Beach
Every semester Ranger Dining hosts a WOW event in our dining hall, The Table. This year we transported students to the Beach through delicious beach-themed food, decorations all around, caricature artists, ax throwing, a movie theater and impeccable…
Matriark
Did you know that roughly 33 million TONS of perfectly usable vegetables never make it to our tables, aka end up in landfills? Jaw drop, am I right? This is why I think we need a…
The Ketchup Results Are In
If you missed it this week at Ranger Dining we voted on a very important choice for The Table…. Which brand of ketchup do we carry? Our Dietitian, Shelby, was hopeful our students would choose the Ketchup with fewer…
Now Serving Coolfoods at Ranger Dining
Did you know that the food system is responsible for up to one-third of global greenhouse gas emissions? If you are like us that stat makes you think. It might also inspire you to ask the question that we did,…
Chef J
We are excited to announce Chef Jason from Ranger Dining has been nominated to compete in a Harvest Table culinary competition! Chef Jason will travel to Wake Forest University on March 14th to compete against 13 chefs from…
Plant Forward, Planet Forward
We know that consuming plant-based proteins is one of the biggest ways we can reduce our carbon emissions when it comes to food. This is why Ranger Dining offers plant-based alternatives throughout the day at The Table. These plant-forward meals…
Committed To Sustainability
Sustainability is an important part of our mission at Harvest Table. So much so that we actively work to consider it in each step of service. We work each day to improve our processes to promote sustainability. From menu planning…
Here at Ranger Dining, Local Matters
Here at Harvest Table, we are committed to the communities we serve. Ensuring a minimum 20% of our ingredients are locally grown, harvested or produced is one of our brand promises. Local to us means within a 150-mile radius to…
Welcoming Kirsten K. Shockey for Culinary Development Session
Kirsten K. Shockey and Christopher Shockey are the coauthors of award-winning The Big Book of Cidermaking, Fiery Ferments, best-selling Fermented Vegetables and award-winning Miso, Tempeh, Natto and other Tasty Ferments. Kirsten is the author of Hombrewed Vinegar. The Shockeys got their start…