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14
TOWER
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Winter 2016
BY ESTHER SHANAHAN M’16
TODAY
Just one word can make Kent
Dahlquist’s week: meatloaf.
When his favorite dish is on the menu at South
Dining Hall, Dahlquist, the director of Housing,
Residence Life and Dining Services at Kutztown
University, receives texts from people all over campus.
“I used to ‘beeline’it to the chicken patties, but
Aramark’s home-style area is really incredible,” he
beamed. “I love their meatloaf, mashed potatoes and
corn. People always let me know when it’s available!”
Dahlquist’s enthusiasm for the dining hall offerings
is part of the job description, and it’s also his passion.
“Think of the university as a village,”he urged.
“Dining is our kitchen. But it’s not just a place to get a
meal. It’s where students go to spend time with their
friends and get engaged. It’s where relationships are
created and nurtured.”
In an era of increasing social and environmental
consciousness, the cafeteria is also a forum to raise
awareness. Student programming held in the dining
hall tackles issues ranging from reducing food waste
to recycling. Recently, diners participated in a ‘trashion’
fashion show, where all of the clothing on display
was created with recycled products. It’s also a place
of celebration: monthly celebrations with special
desserts acknowledge students’ birthdays, and ‘ultra
premium’ nights on specific Wednesdays bring
entertainment like caricature artists or guitarists to
campus. Above all, one annual tradition never fails
to delight: on the night before finals week begins,
Aramark bakes fresh cookies and brownies for the
president to deliver to students in the residence
halls.The recipe of one serving comfort food and a
dash of support makes it easier to thrive – and not
just survive – during one of the most stressful parts
of the semester. If dining is the campus kitchen, it’s
safe to say that it’s also the heart.
But, it wasn’t always.
of
DINING
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