Want to find out today’s specials at the medical school cafes? A website features daily menus for the Shell Café in the McDonnell Sciences Building, the Farrell Café in the Farrell Learning and Teaching Center, and Café Expresso at the Orthopaedic Center in Chesterfield.
The U.S. Environmental Protection Agency has recognized Washington University in St. Louis for reducing its waste. Among other efforts, used cooking oil is recycled into biodiesel to fuel Bon Appétit campus delivery trucks. Here, executive chef Patrick McElroy (far right) explains the process.
Jon Lowe is the new chef at Ibby’s in WUSTL’s Danforth University Center. Learn more about Lowe, who loves French cooking and making granola with his 3-year-old daughter. He previously worked at Clayton seafood restaurant Oceano Bistro.
As part of St. Louis’ 250th birthday celebration, 250 cakes have been installed at local landmarks — including WUSTL’s own Francis Field and the School of Medicine.
The newly renovated Whispers Café introduced frozen yogurt. Other new dining options include a sushi happy hour at Ibby’s, gyros at Ursa’s and Asian street food at the Bear’s Den.
On Wednesday, Oct. 17, Meriwether will be at WUSTL for a screening of American Meat and panel discussion featuring diverse opinions on the subject. The 82-minute film, introduced by Meriwether, will begin at 6 p.m. in Simon Hall May Auditorium; the panel will follow and conclude at 8:30 p.m.
Bon Appetit, the food service company that manages WUSTL Dining Services, has announced its new farm animal welfare policy. The changes will affect meat, poultry and eggs served at WUSTL Dining Services locations. Under the new standards, Bon Appetit will employ the food service industry’s most comprehensive farm animal welfare policy to date, says Nadeem Siddiqui, director of WUSTL Dining Services.