Calling all meal credits

There are plenty of reasons to be stressed at the end of a semester and BlogDH is here to help.

Do you have two essays due on the same day? Ask for an extension. Boom.

Not sure what you’re taking next semester? We’ve practically filled your cart for you both at Brown and RISD. Boom.

Ran out of meal credits OR have way too many meal credits? Give and get them here! BOOM!

Use this Facebook event to connect with people who need or have too many meal credits! + you’ll get to meet some great new people at Brown along the way. 

 


FlogDailyHerald: Chicken finger (no)Fri(es)day

Ah, chicken finger Friday: the long lines, the weekly arrival of honey mustard at the VDub, and, much to my chagrin, the consistent absence of fries. Why does the VDub, which seems to serve fries every other day and meal of the week, decide to forgo the crispy potatoes on chicken finger Friday, when it would be most obvious to include the oily side dish?

Chicken finger Friday is a staple of Brown dining, so much so that it caused a slight panic when cancelled, and uproar when moved, unannounced, to a different weekday. It’s marked by the noon and 1 p.m. rushes, the long line on the “ice cream machine” side of the VDub, and the forgotten, near-barren line on the “waffle maker” side.

Where's the fries?

Where are the fries??

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Chow Down Brown: Chicken Roundup

Because of the sheer amount of forgetfulness laziness investigative journalism that has gone into this piece, getting this post up on Blog has been a semester-long process. But it’s finally here: a comprehensive study of the Ratty and Vdub’s grilled chicken selection. At times Canadian, once in a while European, and sometimes Southern, Brown Dining Services has provided us with an extensive and culturally-inclusive poultry menu. We look into what makes Italian Marinated so Italian, what distinguishes Sante Fe from the Caribbean Jerk, and examine the dressing of Cajun Style (punny).

Keep reading, because as a member of the Brown community, you should know about the various flavors that contribute to our campus’ daily chicken menu. We’re kind of kidding, and yet we do believe the sheer number of nationalities of the Ratty/V-dub chicken deserves recognition. Snapshots, profiles, and reviews follow…

Grilled Rotisserie

A little plain?

A little plain?

We have to begin somewhere, so it’s probably best to start simple. Grilled Rotisserie is your basic Ratty chicken: as far as we know, it boasts no dressing or ‘spices’ but is literally just grilled—on the rotisserie, of course. Inoffensive, this is your primary chicken style that all our other chicken is the same as works off of. Definitely a crowd pleaser, but also not going to be causing a traffic jam line at the Ratty.

Montreal Grilled

Mmm, Canadian.

We were skeptical as to whether or not Montreal Grilled Chicken is actually a thing, but lo and behold the spice-masters at McCormick have confirmed its legitimacy with a popular seasoning that includes garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, and green bell peppers. Moreover, our friends at Wikipedia claim that the Montreal deli Schwartz’s first created the seasoning in the 1940s and 1950s when broiler man named Morris “The Shadow” Sherman began adding their signature smoked meat pickling spices to his own rib and liver steaks.  Due to its popularity, it eventually became a norm in Montreal delis and steakhouses. And somewhere along the way, we suppose, the seasoning found its way… to the Vdub. Still, let’s put history aside and recognize that Montreal Grilled is empirically a funny thing to see on a menu.

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BlogDailyHerald presents: What Brown eatery are you?

rattyYes. We caved. Blog made a quiz, exactly like those that have become ubiquitous on your newsfeed. But, it’s pretty fitting, considering Blog is just a niche version of Buzzfeed. Without further adieu, we present…

 

 


Ch-ch-ch-ch-changes: Brown Dining Services edition

Ben Affleck Blue Room

You’re just getting back in the full swing of things here at Brown, yet your usual dining routine seems a bit off. Case in point: You go to the Ratty and see a fried crispy ringlet. You think to yourself, Must be an onion ring, right? You attempt to confirm by reading the description on the glass barricade, but it just simply cannot be: the description reads “Calamari.” The Ratty has… real food? Though I’m sure you’ve been craving Ratty food all summer, you couldn’t have imagined the glory and satisfaction that awaited you during your first meal back at Brown. This example is just a mere taste of all of the changes already in effect around campus. Brown Dining Services has made some inspired—if not revolutionary—changes to its food offerings. A run-down of these culinary ch-ch-ch-ch-changes:

Ratty and V-Dub: The Ratty and V-Dub now have a rotating 13-week cycle with several new gastronomical options. You probably have already had a chance to experience some of them. In addition to providing these new options, BDS has developed nutrition facts for all of the food it will be serving and will make this information available in both dining halls. Word on the street is that it’s also developing an app so students can quickly access nutritional information on the go. We’ll keep you posted on that. In the meantime, be sure to check out the menus on the Brown Dining Services website.
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