Bryn Athyn College Alumni Magazine Fall/Winter 2017-18 | Page 32

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CAMPUS LIFE
SAGE DINING
Nick Fetko (BA '16) helps tend
the College Garden.
Locally Sourced and Lovingly Prepared
By Sasha Silverman
S
mells of fresh picked basil and thyme waft
through the air. Squeezed lemon halves lie be-
side pitchers of fresh lemonade. Hand pressed
burgers sizzle on the grill, and chopped carrots slide
from a cutting board into a homemade, steaming
chicken stock. Although it may sound like a high-
end restaurant, it’s all happening right in Bryn Athyn
College’s dining hall, thanks to the new SAGE Dining
service. The presence of high-quality, locally sourced,
lovingly prepared food on campus has been a change
that many welcome with great excitement.
The choice of this new dining service stems from
the College’s commitment to the total well-being of
students—from the information they take into their
minds, to the foods they take into their bodies. So far,
the company has received high praise, especially from
the College’s health-minded students and faculty.
“It’s amazing,” said Assistant Athletic Director
Abe Joseph. “The food is fresh and looks high qual-
ity. Our whole staff eats there every day. Today I had
the chicken barbecue, and it was on point.” Assistant
Professor Caira Bongers (AA '80) agreed saying, “I es-
pecially like the wide choice of vegetables they offer.”
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The Spark Of Change
In 2016, when Suzanne Nelson, Sc.D., R.D. (AA '80),
came to the College as assistant professor of nutrition
(she now also serves as dean of students), she began
looking into ways to enhance students’ overall experi-
ence. Suzanne said, “I believe in dignity, respect, and
listening to the student voice.” A clear takeaway from
her research? High-quality food on campus would be
well received. She said, “Students today have evolved
to become much more sophisticated than they were
10 years ago in terms of wanting to know what’s in
their food.”
In addition, seeing her grandfather work as a chef
in their family owned Pittsburgh restaurant, Suzanne
learned at a young age that “dining is not just about
the food, but about the people, gathering around a
table for a meal and conversation.” The College com-
mittee embraced this goal as well, hoping to find a
smaller operation that “cares about the environment
they create as well as the food they serve, and shares
the values and philosophies of Bryn Athyn College.”
Luckily, with almost two decades of experience
in college nutrition and having served on various