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Stanford Dining

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Stanford students continue trend towards vegetarian foods

Letters to the Editor
  •  
May 12, 2015
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The case for a vegetarian-themed dining hall

Asha Brundage-Moore
  •  
May 10, 2015
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Stanford voted most vegan-friendly campus

Sarah Ortlip-Sommers
  •  
April 28, 2015
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The cost of a global food system

Asha Brundage-Moore
  •  
April 26, 2015
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Stratifying Stanford one sandwich at a time

Elena Marchetti-Bowick
  •  
April 14, 2015
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Don’t throw that away

Asha Brundage-Moore
  •  
April 12, 2015
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Jewish students celebrate Passover at Stanford

Elizabeth Wallace
  •  
April 9, 2015
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Meatless Monday and the drought

Asha Brundage-Moore
  •  
April 5, 2015
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The Naked Chef star Jamie Oliver teaches cooking class at Arrillaga

Alexandra Nguyen-Phuc
  •  
Jan. 8, 2015
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Stanford Dining selects new Sustainable Food Program Manager

Justine Moore
  •  
Feb. 25, 2013
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New manager leads revival of Stern Dining

Jana Persky
  •  
Jan. 18, 2013
Some dining hall employees juggle their work obligations with time spent pursuing a degree. (LORENA RINCON-CRUZ/The Stanford Daily)

Dining employees balance work, student obligations

Anna Wohl
  •  
Nov. 12, 2012
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From Farm to Fork: Eat your peas and carrots

Jenny Rempel
  •  
May 29, 2012
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From Farm to Fork: Cooking something up

Jenny Rempel
  •  
May 8, 2012
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From Farm to Fork: A Stanford CSA for EPA

Jenny Rempel
  •  
March 6, 2012
(SERENITY NGUYEN/The Stanford Daily)

Waste check

Kaden Freeman
  •  
Feb. 28, 2012
Arts & Life
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Top 5: Things Stanford students complain about

Intermission Staff
  •  
Feb. 24, 2012
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From Farm to Fork: Creating a food movement at Stanford

Jenny Rempel
  •  
Feb. 7, 2012
(SERENITY NGUYEN/The Stanford Daily)

Institute, students celebrate the life of MLK Jr.

Julia Enthoven
  •  
Jan. 17, 2012
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Crowding decreases at Arrillaga Dining

Alice Phillips
  •  
Nov. 16, 2011
The Stanford Daily

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