Have you ever noticed the elusive, fenced-off section of Usdan between the Kosher section and the deli meat? Most people have not, but the gluten-free section, established in September of 2010, is a haven for a growing number of students with wheat allergies or Celiac Disease—the inability to digest gluten.
During spring break, I partook in what will (or possibly already has) become the cliché spring break activity for progressive-minded, environmentally-aware Wesleyan students: WWOOFing. For those unfamiliar with this unusual verb, WWOOF stands for World Wide Opportunities on Organic Farms.
We’ve all tried our hand at the panini press. We’ve all experienced the sublime difference between a few slivers of Usdan deli meat on rye and a few slivers of Usdan deli meat on rye delicately pressed between two slabs of heated metal.
I’m sure many of you have gone through this scenario: you open up the fridge and all you see is capers, ketchup and cheese, and nobody has gone grocery shopping in three weeks.
Brunch is arguably one of the most eagerly anticipated meals of the week at Wesleyan, second only to lunch at Usdan on Fridays when the vegan apple crisp makes its coveted appearance.