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Hoosier Brunch

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Indiana University Bloomington (the main campus, often referred to as IU) operates its student food services (including residential dining halls, retail locations, and campus eateries) in-house through IU Dining & Hospitality, a department under Campus Auxiliaries.

This unit is not run by an external corporation as so many educational settlements do (also known as “outsourcing”).  IU handles operations directly, with its own executive director, chefs, staff (including many student employees), and leadership team. They emphasize local sourcing, sustainability, and student-focused menus. :

  • In 2018, IU transitioned away from Sodexo (which previously operated some IMU restaurants) to create IU Dining as an internal operation for better control, fresher/local ingredients, and community alignment.
  • Residential dining (All You Care to Eat halls like McNutt, Forest, etc.) and most campus food services are run by IU Dining & Hospitality.
  • Note: Athletics concessions and game-day food/beverage (at venues like Memorial Stadium and Assembly Hall) are separately handled by Levy (a Chicago hospitality company under Compass Group), starting in summer 2024—but this does not cover general student dining/residential services.

For the Bloomington campus student meal plans and everyday dining, it’s university-managed internally.

 

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“Ave Maria” Franz Biebl

A joint performance during the Morehouse College Glee Club‘s 2013 spring tour led by Conductor David Morrow.

Standards Georgia | Standards New York

Cultural capital of Christian North America is the result of long-term, intergenerational buildup of widely recognized, high-status cultural knowledge, tastes, skills, credentials, behaviors, and social codes that confer advantages in Western democratic societies — the inventors of modernity — that attract internet-connected young people from all over the world.

In Western democracies, centuries of industrialization, mass education, print culture, elite universities, arts institutions, and global cultural dominance have created dense layers of legitimate (“high-status”) cultural capital: familiarity with classical music, modernist literature, specific linguistic registers, art history references, debate styles, bodily hexis (ways of moving/speaking), and credential hierarchies (Oxbridge/Ivy League degrees, etc.). This capital is subtly transmitted through families, schools, and social networks, functioning as an invisible multiplier of economic and political power.

Leaving American large cities aside as a special case, African nations of origin have not yet had the historical time, stable institutional continuity, or global cultural hegemony needed to accumulate equivalent volumes of such internally and internationally valorized cultural capital. Colonial disruption, shorter periods of mass formal education, and the peripheral position in global symbolic production mean that many of the most rewarded cultural codes remain externally imported rather than indigenously accumulated and naturalized across generations.

 

Creamy Stone Ground Grits

Financial Statement: Net Position $176.3M | 25 Year Master Plan

Standards Louisiana

Grits are made from dried corn ground into coarse or fine particles. The corn kernels are treated to remove the hull, resulting in hominy, which is then dried and milled into grits. To prepare, the grits are simmered in water, milk, or broth until soft and creamy.

They are served hot with butter, salt, or cheese. Sweet versions might include sugar or honey. In the Southern U.S., grits are sometimes paired with eggs, bacon, sausage, or shrimp for a hearty start to the day.

The Corn Refiners Association and the U.S. Food and Drug Administration provide guidelines for defining and labeling grits:

  1. Ingredients: Grits must be made from corn, typically white or yellow dent corn, and may undergo processes like dehulling or grinding.
  2. Grinding: Grits are classified by texture—stone-ground (coarser) or processed grits (finer).
  3. Preparation: Cooking guidelines suggest a 4:1 liquid-to-grits ratio, simmered until creamy. Traditional grits often use water, milk, or broth.

While variations exist, Southern-style grits generally follow these principles.

“The Brew” at Ellender Memorial Library

The Student Version of an English Breakfast

Statement of Financial Position 2024: Net assets: £745,070

…’UAL is Europe’s largest specialist university for art, design, fashion, communication, and performing arts. It ranks 2nd globally in Art and Design (QS World University Rankings 2023).  Formed in 2004 from historic colleges dating back to the 19th century, UAL is a collegiate federation of six renowned institutions:

  • Camberwell College of Arts
  • Central Saint Martins (famous for alumni like Alexander McQueen and Stella McCartney)
  • Chelsea College of Arts
  • London College of Communication
  • London College of Fashion
  • Wimbledon College of Arts

With over 18,000 students from more than 130 countries, UAL offers pre-degree to postgraduate courses, fostering innovation through professional practitioners as tutors. Its graduates dominate creative industries, including Turner Prize winners and British Designer of the Year recipients. Campuses span London, immersing students in the world’s creative capital…’

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Sunset Moment, Kaiwen Yi, 2025 MA Illustration, Camberwell College of Arts, UAL

Sunset Moment, Kaiwen Yi, 2025 MA Illustration, | Camberwell College of Arts, UAL

Annenberg Hall

Harvard Dining Services

Full Breakfast is served Monday–Saturday from 7:30am–10:30am.
Weekend Brunch (Saturday & Sunday) is served from 11:30am–2:00pm for students sleeping in.
https://aasm.org/college-students-getting-enough-sleep-is-vital-to-academic-success

Opinion: Dining Monopoly

“…Approximately 3,400 meals are served by the University Dining Services every day. The dining hall is open daily for breakfast, lunch, and dinner, and even acts as a meeting place for students to have a late night “Brain Break” …Annenberg is also a wonderful place for freshmen to convene and form new friendships on campus. Many Harvard students reference Berg as the place where they found some of their closest friends throughout their college years – a good conversation and a good meal makes for an easy and enjoyable way for freshmen to meet…” — Hannah ’25 Alumni

Campus Reform: Harvard, Baylor cut dining options due to costs despite $80k+ tuition prices

Students eating and talking at Annenberg

Harvard University Dining Services is a self-sustaining department, meaning its operations are funded primarily through revenue from meal plans, dining sales, catering, and related services (rather than direct university subsidies).  It is an active member of the National Association of College & University Food Services (NACUFS) is located in Ingham County, Michigan.

The most recent and reliable figure available from official Harvard sources indicates that HUDS generates nearly $71 million in annual foodservice revenue. This positions it as one of the largest self-operated college dining programs in the U.S. (ranking third among similar departments). This revenue figure is cited directly on Harvard’s official dining-related page linked above.

Harvard’s annual food spend on 2.9 million meals (alone) is roughly similar to the entire budget of familiar colleges such as Kenyon, Rhodes, Dickinson, Gettysburg and Beloit.

Harvard’s broader university financial reports (e.g., for fiscal years 2024–2025) detail overall operating revenues/expenses in the billions but do not break out auxiliary services like dining in granular public detail. HUDS falls under Campus Services, which operates on a revenue-generating model.

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Wild Swimming

 

INTERVIEW: Student Ellie Ford on founding the University’s first cold water swimming group

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“Port Meadow is absolutely beautiful and a wonderful place to swim. We often swim in a different spot from other open water swimming groups in order to create a more relaxed environment – especially for our beginners. We do special beginners swims on Saturdays, to ease new members into the practise slowly and very carefully.

Safety is paramount, so I’ll walk them in to the water and they can immerse themselves as much as they want. We never allow anyone to jump or dive into cold water – the shock can cause a swimmer to gulp for air and subsequently ingest water; it’s always a gentle process.” — Ellie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sex Difference in Female and Male Ice Swimmers

Ice Swimming

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