It's hard enough just trying to feed 3,800 students 19 times a week. Now Dining Services wants to reinvent itself as a restauranteur. Hello field greens, goodbye glop.
Fresh carrots add crunch and color to Peking beef.
At right, Flo Mo chef Gabriel Chavez samples the dish. He had the pasta yesterday, so Kainth decides on a chicken-spinach wrap. When asked to comment on Stanford's dorm food, he shrugs. You can't complain. It could be worse.