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The Slice

Posts tagged: dining hall food

Bordering on tartar sauce

When I was a college freshman in New England, someone working in the dining hall engaged in a bit of whimsy.

Using a cookie cutter-like utensil, fish patties were cut in the shape of our state before being breaded. It was probably North Atlantic cod.

But when these carved patties were served, the sign declaring that evening's entree options would announce that “Vermont fish” was on the menu.

For some reason, it was sort of fun to move through the serving line and say, “I believe I'll have the Vermont fish.”

So it's fair to wonder. How about Washington fish?

It might work. If you fudge a bit about reflecting the presence of Puget Sound and take a few liberties with the course of the Columbia River, expressing the outline of the Evergreen State in fish might be doable.

Idaho would be tougher. But shouldn't college be about facing up to challenges?

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Features writer Paul Turner is a columnist for The Spokesman-Review in the Features department. He writes "The Slice" column, which appears six times a week and produces general features stories for the Today section.

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