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2eat@Smith was developed
to provide up-to-date, accurate information about changes
occurring during the transition to the new dining system at
Smith. Included are updates from the four working groups that
are dealing with various aspects of the transition: Traditions
and House Community, Menu Evaluation, Access and Security,
and Communications. These groups are made up largely of students.
You can find the lists of members at the 2eat working
groups link. There are also links to the week’s
menus, frequently asked question
(and answers), rumor busters, and
an e-mail option that will allow
students to send their questions and concerns to the working
groups.
Kevin Martin, the 2eat
man, as he is known on the Smith campus, has been reading
daily dining room menus at extension 2328 for five years.
A 19-year employee in dining services, he started as a cook
in Ziskind House and served as a manager in the department
for five years before becoming the college’s food buyer.
He learned his culinary skills at Johnson and Wales College
in Rhode Island. Most days he just reads the menus in an unadorned
fashion but sometimes, notably Halloween and April Fool’s
Day, he dresses them up with some lighthearted commentary.
We asked
him a few questions:
Do students recognize you on
campus?
Usually not, unless they hear my voice; then they
sometimes ask me to autograph a menu or if I’ll have my picture
taken with them.
What’s your
favorite Smith menu item?
The garden sandwich (spinach, sprouts, mushrooms and cheese).
Other
favorites?
Seafood, maybe because I grew up in Rhode
Island. Also, my first cooking job was at the Legal Seafoods
restaurant in Boston.
What foods do you buy in really large
quantities?
Bananas and coffee. We buy about 4,000 pounds
of fair-trade, shade-grown organic coffee a year.
What happens to the
telephone menus when you’re not here?
Pat
Mahar [a dining services supervisor] reads them. (In fact,
Mahar is reading the menus this week while Martin is on vacation.)
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