U of T downtown campus to use kitchen, not supplier, to provide fresh food for students

This is how old I am:

SewerAnalysis-PotUsage-WashingtonWhen I was an undergraduate at the University of Guelph, we had meal cards worth $20 each. But we could buy kegs of beer on those same cards.

Halfway through the semester, the teetotalers would start selling their meal cards for $10. The drunks, like me, would eat endless amounts of cereal, grilled cheese and hot dogs via our electronic frying pan in our room.

And a guy in residence had a huge grow-op in his closet.

Education is all about higher learning.

Now, the University of Toronto’s downtown campus will cut ties with its food service provider, Aramark, later this summer and start running most of its on-campus dining options itself, the latest school to satisfy what appears to be a growing appetite for fresh meals.

The move will centralize most of the St. George campus food operations and see a main kitchen provide fresh food to some retail outlets that don’t have kitchens and rely heavily on packaged food, said Anne Macdonald, the university’s director of ancillary services.

Chefs, for example, will cook soups and sauces from scratch instead of ordering from a production facility, Macdonald said.

Soup is not fresh food, it’s the leftover shit from the day before.

Guess students are that dumb.

And best wishes for those foodborne illness outbreaks while you’re worried about following rather than leading.