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Food Services

Fang Fang studyingClasses in most programs end Monday, December 7, so students like education major Fang Fang are hitting the books in preparation for final exams.

Food services adjusting hours for study period

Food services outlets will adjust their hours this week, as students prepare for the end of the semester.

Monday, December 7

Danielle Leduc with her mother Anita and son DavidDisability studies major Danielle Leduc (right) with her mother Anita and son David, in a photo commemorating her 2012 selection as “Chatham’s favourite mother.”

Food Services staff hoping to make season bright for student’s ill child

Her son may suffer from multiple medical challenges, but there is nothing wrong with his heart, says disability studies major Danielle Leduc.

“David is just the most loving child a mother could ever wish for,” she says. “He is such a trouper.”

The boy has undergone dozens of surgeries to counter the complications of a disorder affecting many body systems—VACTERL Association can encompass vertebral defects, anal atresia, cardiac defects, tracheo-esophageal fistula, renal anomalies, and limb abnormalities.

Diwali lampAn Indian-inspired menu will celebrate the start of Diwali, the festival of lights, Wednesday in the CAW Student Centre’s Marketplace.

Marketplace menu to mark Indian festival of lights

An Indian-inspired menu will celebrate the start of Diwali, the festival of lights, Wednesday in the CAW Student Centre’s Marketplace.

Penne with brie, mushrooms and arugulaPenne with brie, mushrooms and arugula presents an opportunity to serve some of the fine fungi grown right here in Essex County.

Pasta dish provides comforting warmth

Penne with brie, mushrooms and arugula presents an opportunity to serve some of the fine fungi grown right here in Essex County.

tomato-melon cubesA combination of tomato and melon can be cut into cubes and presented as a puzzle salad, says executive chef Paolo Vasapolli.

Salad recipe combines tomato and melon

A combination of tomato and melon can be cut into cubes and presented as a puzzle salad, says executive chef Paolo Vasapolli.