Looks like our little college made it on to the front page of Wednesday’s New York Times.  While the article is about the benefits of “going trayless”, something we did after Murray-Aikins’ recent $10 million dining hall renovation, most of the ink devoted to Skidmore is spent coveting our dining hall.

The renovated dining hall has three slate fireplaces and a half-dozen food stations, including a do-it-yourself griddle for eggs. Three of the chefs are graduates of the Culinary Institute of America, and all the pasta, granola and baked goods are made on site.

Apparently Skidmore was ahead of the curve on the whole trayless dining kick which is just now becoming popular. Joe Spina, executive director of the National Association of College and University Food Services, calls trayless dining “sort of the hot thing right now.”

According to the article the decision to abandon trays at Skidmore “was mainly about atmosphere” (seriously?), but the benefits are real. Going trayless uses less water, results in the wasting of less food and lowers the calorie intake of the diners—claims supported by Skidmore’s hoard of super skinny environmental science majors.

Read the whole article HERE