Fast, fatty, fried foods are the favorites of lazy cooks and fat students.
But some colleges are trying to change that with local, slow foods.
But on a recent night at College of the Holy Cross, an entirely different scene was unfolding at one end of the cavernous dining hall: a five-course meal served on hand-painted Wedgwood china by bow-tied servers in crisp white tuxedo shirts. The stylish repast would last - gulp - two hours.
Students feasted on cream of asparagus soup, mushroom and chevre tarts, and maple-glazed hanging tender steak - all products of local farms. The din of conversation floated over the linen-covered tables as the last rays of the setting sun streamed through the wall of windows.