• Rusty Gorelick (COM’22)

    Editorial Intern Twitter Profile

    Rusty Gorelick (COM’22) is an aspiring journalist in the BU College of Communication Class of 2022. He was editor-in-chief of his high school newspaper at the Pennington School, the Penntonian, and has written about sports for The Sixer Sense on Fansided, the Goalmouth Scramble, Paste Magazine, and more. Profile

  • Cydney Scott


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    Cydney Scott has been a professional photographer since graduating from the Ohio University VisCom program in 1998. She spent 10 years shooting for newspapers, first in upstate New York, then Palm Beach County, Fla., before moving back to her home city of Boston and joining BU Photography. Profile

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There are 4 comments on BU Dining Services Launches New Initiatives with Emphasis on Customization

  1. How about organic food. What if someone does not wish to consume growth hormone, arsenic, pesticide and other cancerogenes abundant in our “regular” food?

    1. As part of BU Dining’s sustainable sourcing practices, Certified Organic foods can be found throughout our dining halls, retail locations, and even catering. Our commitment is to maintain a balanced offering of fresh, wholesome, and sustainable foods – including but not limited to organically grown – that achieve fiscal responsibility for the more than 5,000,000 meals we serve every year. You’ll find foods such as organic kale chips, tofu, oats, and more.

  2. I’m not sure about all of the dining halls, but the “spice station” at Marciano Commons quite literally is never full. Since it was introduced, I have never seen the spice shakers have anything in them at all.

    1. Personalizing your entrée with a variety of chef-curated spice blends are wildly popular this year, including the customer favorite, “everything bagel”. Find the full variety throughout the dining room and should we be out, ask any member of the BU Dining team for a replenishment.

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