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	<title>Dining Services</title>
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		<title>Composting Comes Out</title>
		<description><![CDATA[Join us on Wednesday, April 17th from 6-7pm in all residential dining halls to promote lowering food waste on campus. Students will scrape their leftovers and napkins into the yellow barrel for compost. Join the Clean Plate Club and pledge to bring back a clean plate to the dish belt!]]></description>
		<link>http://www.bu.edu/dining/2013/04/02/composting-comes-out/</link>
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		<title>Make a Difference Monday Deconstructed</title>
		<description><![CDATA[]]></description>
		<link>http://www.bu.edu/dining/2013/04/02/make-a-difference-monday-deconstructed/</link>
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		<title>February Flapjack Fling!</title>
		<description><![CDATA[Boston University Dining Sustainability invites you to the February Flapjack Fling Join us and Mass Audubon at the Ipswich River Wildlife Sanctuary for a pancake breakfast followed by a maple sugaring tour to learn how the sweet sap is harvested, boiled and transformed to the syrup we all love! Saturday, February 23rd  9am-1pm Email  Sabrina [...]]]></description>
		<link>http://www.bu.edu/dining/2013/01/24/february-flapjack-fling/</link>
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		<title>Chef Adam Pagan&#8217;s Recipes from the 9/20/12 Improv Cooking Class</title>
		<description><![CDATA[Chef Adam Pagan’s Improv Cooking Class Recipes Apple and Broccoli Slaw Apples, 1 lb Broccoli, 1 lb Golden raisins, ¼ cup Granulated sugar, 1/3  cup Apple cider vinegar, 1/3 cup Olive oil, 1 tsp Salt, 1.5 tsp or to taste Black pepper, 1/2 tsp &#160; Julienne apples and broccoli on a mandolin or slice very [...]]]></description>
		<link>http://www.bu.edu/dining/2012/10/04/chef-adam-pagans-recipes-from-the-92012-improv-cooking-class/</link>
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		<title>Sustainable Agriculture</title>
		<description><![CDATA[]]></description>
		<link>http://www.bu.edu/dining/2012/08/31/sustainable-agriculture/</link>
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		<title>Improv Cooking Class</title>
		<description><![CDATA[]]></description>
		<link>http://www.bu.edu/dining/2012/08/27/improv-cooking-class/</link>
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		<title>2nd Annual Cranberry Bog &amp; Apple Picking on September 22nd!</title>
		<description><![CDATA[&#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; BU Dining’s Fall Sustainability Field Trip What: It’s fall in New England, which means great weather, leaf peeping, and apple picking.  BU Dining will kick off the semester with our 2nd annual fall sustainability field trip!  We will be traveling by bus and touring a cranberry bog [...]]]></description>
		<link>http://www.bu.edu/dining/2011/09/20/cranberry-bog-visit-and-apple-picking-on-october-22nd/</link>
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		<title>Check out our trip to Save that Stuff!</title>
		<description><![CDATA[On the chilly morning of Tuesday, March 8th, 2011, BU Dining Services went with a group of eco-minded students from the Environmental Student Group to visit Save that Stuff.  Save that Stuff is Boston University&#8217;s partner in recycling.  They haul all of our recycling from compost to paper to fryer oil to cardboard.  http://www.savethatstuff.com/]]></description>
		<link>http://www.bu.edu/dining/2011/07/29/savethatstuff/</link>
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		<title>Check out our trip with Keep Local Farms to Smith’s Country Cheese!</title>
		<description><![CDATA[On April 13th, 2011, Keep Local Farms and BU Dining Services took a group of students to visit a local dairy farm and cheesemaker in Winchendon, MA. http://www.bu.edu/today/node/13097]]></description>
		<link>http://www.bu.edu/dining/2011/07/29/come-along-on-our-trip-with-keep-local-farms-to-smith%e2%80%99s-country-cheese/</link>
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