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FOOD & MEALS Breakfast & Lunch The House provides some staples and limited amounts of breakfast and lunch food. House members should supplement this with their own personal food. Dinner Dinner is cooked Sunday through Friday evenings and served at 6pm in the kitchen on all nights except Sunday. Sunday night dinners are held in the dining room. All House members are encouraged to try to make it to dinner, as this is a time for all House members to mingle with one another. If you cannot make it to dinner, you may opt to sign up for a �Late� on the menu. A Late is a plate of that night�s dinner, prepared by the person who sets the dinner table, labeled with your name and placed on top of the oven. Please remember that if you eat a late with someone else�s name on it because you forgot to sign up, someone will go hungry! Any Late plate that is two days old from the date labeled is considered up for grabs. Please eat your Late plate; we don�t want to waste food. Cook Days Each House member is required to cook a minimum of 6 days (subject to change depending on House occupancy) each school year. Though the Steward will assign these days in a one-week block, House members are permitted to trade days in order to space them out, provided they make all annotations on the cook calendar. Cooks should have their menus to the Steward no later than the Tuesday before their cook week so that the Steward may make any necessary changes due to budget and formulate the shopping list. Because of our limited budget and an overall concern for health, each week is allotted at least 3 meat nights. However, vegetarian or meat alternatives can be offered on all nights if budgeted correctly. For dinner the cook is required to have a well-balanced meal planned, including a main dish, vegetable, bread of some sort, and occasionally a side dish, fruit or desert. Cooks should leave the kitchen as clean as they found it and keep the use of pots and pans to a minimum. Note: Pots and pans can only be left for cleaning if the cook prepares the dinner on the same day as it is served. If the cook prepares dinner on a day other than it is to be served, she is responsible for washing her own pots and pans. Leftovers Leftovers are up for grabs for all House members. During your cook week, it is always a good idea to have more food than not enough food, but keep in mind when planning meals to not go overboard either. Guest Meals If you would like to have a guest over for dinner, please sign up for a guest meal on the menu and check with the cook to ensure that there will be enough food prepared for dinner. Guest meals are $2.00 each and should be recorded on your personal food list. Bulk Order At the beginning of each semester and as needed throughout the semester, the Steward will order food in bulk from Cerelli�s. This includes frozen vegetables, chicken breasts, juice, and other canned goods and spices that are to be used for cooking dinners. All food is placed in the pantry. Some of the food is also dated for rationing purposes. It is very important that none of the bulk food be opened before the labeled date. House members should ration other House foods as well. Some items will not be reordered once they are eaten. Please be considerate when eating and remember that House foods are provided for 24 people not one individual. Weekly Shopping Designated as a weekend special, the shopper and the cook for the following week go to Star Market between Friday and noon on Sunday to buy all necessary food for that week. Shopping normally takes 2-3 hours. Note: If the doorbell is rung once for a long period of time, that means the groceries are here. House members should come downstairs, help carry the groceries in, unload and put food away. Personal Shelves Every House member is entitled to shelf space in the kitchen for storing all personal food. This shelf will be marked with each House member�s name. Please be courteous of other House members, and do not remove items from others� personal shelves. Also, the top shelf of both the refrigerator and freezer are reserved for personal items. All items must be labeled with your name and the date that it was put there. During the summer when the pantry is empty, shelves may be labeled for personal use as well. Personal Food Lists Personal food lists are located inside one of the kitchen cabinets. With these lists is a price list of House food. If you make something using House products that are not intended for House consumption, you are required to record all ingredients used and their prices. This policy also applies when you have guests over who drink or eat any House food. Any item not listed on the ingredient list is a House specialty and should be reserved for House members only. |
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| Harriet E Richards Cooperative House | 191 Bay State Road Boston, MA 02215 | (617) 352-7000 |