Have a great term! And if you are the lucky possessor of a UO food services meal card, check out the new Global Scholars Hall dining room. We had our Honors College orientation in the new dorm last week, and ate lunch with all the incoming freshmen. I was pretty impressed — it’s the only place on campus where you can get bahn mi, arancini, freshly made sushi, and Cuban sandwiches, not to mention “think fruit,” which I hope makes one think about the rhetoric of desire deployed in the signage, or who gets to eat what food, where, and why.
Aaaaaand, I’m thrilled that we’ll be interviewing UO Central Kitchen head chef Doug Lang on this Sunday’s Food for Thought. He’ll be joining food historian Dr. Kyri Claflin, of Boston University’s Gastronomy Program, who will be discussing her new edited collection of essays on writing food history with a global approach, as our special guests on the Back to School edition of the show. Listen to Food for Thought on KLCC on Sunday at noon (PST) on 89.7FM in Eugene, or its sister stations in Oregon, or live on the web.