News
When Professors Speak Out, Some Students Stay Quiet. Can Harvard Keep Everyone Talking?
News
Allston Residents, Elected Officials Ask for More Benefits from Harvard’s 10-Year Plan
News
Nobel Laureate Claudia Goldin Warns of Federal Data Misuse at IOP Forum
News
Woman Rescued from Freezing Charles River, Transported to Hospital with Serious Injuries
News
Harvard Researchers Develop New Technology to Map Neural Connections
Promising an investigation designed to improve the quality of the cooking in the Lowell House dining hall, Roy L. Westcott, manager of dining halls, has taken immediate action on the official protest presented through the Lowell House Food Committee last week.
The protest, issued on the strength of a petition signed by 120 men, paved the way for discussions by the committee with Westcott and Aldrich Durant, business manager of the University, on the questions of price of meals, quality of food purchased, and expertness of preparation.
The committee, in a report released yesterday, found that board rates in the dining halls were commendably low, and had not been increased significantly despite the substantial rises in the costs of food and help.
Best for the Price
The quality of the food has been maintained at a high level nevertheless, Durant and Westcott claimed, although Durant said that a "really bang-up job" could be done for a higher price. The committee, however, sees no need to "sacrifice our present rates, which are equitable for all incomes, in order to cater to luxury tastes."
Westcott said that if a certain food was not eaten by approximately 25 per cent of the House it would be discontinued. The committee suggested this as a standard policy, and considered advocating a lowering in the percentage necessary to kill a dish.
Want to keep up with breaking news? Subscribe to our email newsletter.