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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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mac ‘n’ cheese

“Asparagus Officinalis” Soup

Bowling and Billiards

 

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…’

Latest Recipes

Related:

Health and Safety Executive

Universities Safety and Health Association

Bangers and Mash


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

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

Cinnamon Banana Pancakes

NDSU Net Position 2024: $570 M | Standards North Dakota | Capital Renewal Master Plan

CINNAMON BANANA PANCAKES

Old Main, North Dakota Agricultural College | Milton Earl Beebe, Architect


Eggs Benedict & Cowboy Coffee

Standards Wyoming | Kitchen Standards

Weekly Construction Report: January 9-15

“A Social Critique of the Judgement of Taste” — Pierre Bourdieu, Harvard University Press 1984

Cowboy Coffee | Appetite for Knowledge

Vicki Hayman, University of Wyoming Extension Nutrition Educator, explains how to put together an English muffin, poached egg, Canadian bacon, and a homemade hollandaise sauce named after Lemuel Benedict, a Wall Street banker who, in 1894, ordered a hangover remedy at the Waldorf Hotel in New York. He requested buttered toast, poached eggs, crisp bacon, and hollandaise sauce.

The hotel’s maître d’hôtel, Oscar Tschirky, was impressed and adapted the dish for the menu, swapping bacon for ham and toast for an English muffin, naming it Eggs Benedict in his honor. Another claim links it to Commodore E.C. Benedict, but the Lemuel story is more widely accepted. The dish’s luxurious combination of poached eggs, ham, English muffin, and hollandaise sauce cemented its fame as a breakfast classic.

 

English Fry Up

The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
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In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
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By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.

 

English Breakfast for Each Day of the Week

Standards Massachusetts | Planning, Real Estate, and Facilities

Incredible snow removal

Christmas Bread & “Liberty Teas”

Liberty Teas

https://www.suffolk.edu/news-features/news/2023/12/13/20/47/on-the-tea-party-trail

“Having visited my great grandmother, Omi, in Germany multiple times growing up, I’ve always had a special connection to German baked goods. While I have yet to find the perfect German pretzel in the U.S. or a recipe that yields a decent replica, I have discovered that stollen — a traditional German Christmas bread — is relatively easy to recreate in my own kitchen.” — Alison Tashima, Class of 2024

Click image for recipe

Standards Virginia

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Thomas Jefferson’s Masterpiece

Thomas Jefferson & the University of Virginia

University of Virginia Financial Report: 2023 Net Position $12.580B

University of Virginia Capital Construction & Renovations

Raw Milk & “Vols Snacks”

English Breakfast for Each Day of the Week

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Collegetown Bagels

Facilities & Campus Service: Cornell Master Plan 2008

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Morning Breakfast

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