Renata A. Scott-Ram '00 adds that the contents of the vegetarian entrees are also not acceptable.

"Vegetarian food is not just rice and potatoes. It should be more bean-based stuff," says Scott-Ram.

"We need more healthy vegetarian food at lunch," says Rachel B. Tiven '96-97, adding that she is generally happy with the food.

Food Quality

While vegetarians call for beans, student carnivores roast the meat options, nothing that meat quality and safety is a prime concern.

Alvin L. McCottry '00 says that he is concerned about how thoroughly the meat options are prepared.

"I've been here too many times times when the cheeseburgers haven't been cooked all the way," he says.

"I'm really sick of pink chicken. Occasionally you get a nice piece of chicken and it turns out to be pink and uncooked on the inside," says Kelly J. Stage '00. She adds that she finds pink chicken at least twice a month.

Stage also says that the steak can be over-cooked, often to the point that it is impossible to eat.

Other students say that the quality of the food--both the ingredients and the care with which it is prepared--needs attention.

"I'd tell them to improve the quality of the food from grade C to grade A," says Holly A. Foster '97.

Dayle B. Delancey '92, a resident tutor in Pforzheimer, says she has noticed a distinct decline in food quality at the end of this year.

Delancey said she was also an undergraduate at the College, adding that "I've never seen a year like this when it's so obvious that we're being fed scraps and leftovers. There'll be a meal in which the main entrees are items that obviously don't go together--like mashed potatoes, macaroni and cheese and ham."

Grilled Chicken

While Stage is wary of the "pink chicken," the grilled chicken breast ruled the roost as far as Harvard students were concerned.