As a result of the College's participation in the "Be a Local Hero, Buy Locally Grown" campaign, much Valentine's fare derives from locally grown produce, resulting in a seasonal menu. For instance, with the advent of autumn, the Dining Hall has added dishes containing acorn squash and butternut squash to its menu.
For students needing the "oomph" that caffeine adds, Valentine percolates Dean's Beans every day. Decaf is also available, and the coffee is organic, kosher and Free Trade-certified. Free Trade-certified coffee must be purchased under conditions that assure farmers sufficient payment, use ecologically sustainable methods, and avoid abusive forms of labor. At several points throughout the year, the Dean's Beans company sends representatives to Valentine with samples of their different varieties of flavored coffee, with the intention of refreshing tired palates.
In an effort to promote healthier eating, the Dining Hall has taken considerable steps to reduce the fat content of its meals. French fries and cooking oil are now trans fat-free. Valentine uses olive oil and canola oil, which are monounsaturated fats. PAM cooking spray is used for grilling and baking, which contains only lethicin-an essential fatty acid-and no chemicals.
Additionally, all dairy products offered in Valentine are low-fat. Italian dishes use low-fat mozzarella cheese, and creamy sauces use two percent milk rather than heavy cream.
Valentine has made an effort to make fresh fruit available at all meals, as well as offer a wider selection of seasonal fruit. Besides the standard heap of bananas at the end of the salad bar, fruits such as plums, grapes, Bartlett pears, and oranges are appearing more often.
Valentine has also promised to offer quesadillas, whole wheat pizzas, and thin crust pizzas, as well as having changing daily varieties.
Over the course of the semester, Dining Services offers specials to break up the monotony. An outdoor cookout was held when the weather was clement. For breakfast, students were able to create their own omelets on Oct. 3, or partake of the breakfast pizza special on Oct. 17.
On Oct. 19, a station was set up for Apple Harvest Night, complete with workers at hand to describe the broad selection of apples, including gala apples, Jonagold (a cross between Jonathan and Golden Delicious) and many others. There were also breadsticks at the pizza station for lunch on Oct. 24, and caramel apple dipping, as well as a Halloween-themed menu on Oct. 31.
This month, there will be a Thanksgiving dinner menu on Nov. 15, as well as a Bread & Soup dinner special on Nov. 30.
Valentine continues to make efforts to get feedback and suggestions from students regarding their events and menu. On Oct. 18, the Student Open Forum collected students' comments, which were largely positive. Several students suggested that dinner hours be extended until 8 p.m., as well as requesting more thin crust pizza, omelets and butternut squash. Frequently heard were comments such as "I love the staff" and "the staff is so nice."
"I love the Val specials. I understand that it takes extra effort from the staff, but it really is nice when they happen. I think they provide a welcome break from the usual monotony of the Val menu," said Ashley Finigan '08. "It seems as if there were more specials this year, which shows that Val has been working extra hard to provide a quality dining experience for students."
Janani Ramachandran '08 shared similar sentiments, saying, "I like that Val is really trying to do things that the student body likes and even if every attempt isn't a hit, it's a good gesture and I know the students appreciate it."