Minus worries, plus flavor: Allergy-friendly dining at °”ÍűTV
Food safety has been an integral part of my life for as long as I can remember. My sister and I were diagnosed with anaphylactic food allergies when we were young, after an eventful trip to Disney World. As a result, our lives changed forever.
But my familyâs situation is not unique â an estimated 33 million Americans have food allergies according to Food Allergy Research and Education (FARE). And for one in nine °”ÍűTV students, food allergies are an important part of our lives and college experiences.
The new allergen-free station Minus 9 aims to better address the needs of students like me.
Created by Kitchen Manager Eric DesRosiers, Executive Chef Michael Hinrichs, and Assistant Director John Everett in summer 2024, it was initially conceived as a pilot program to replace a previous diet program. The name âMinus 9,â says it all; the station is peanut, tree nut, fish, shellfish, soy, eggs, gluten, dairy, and sesame free.
âI know their parents, I know where they come from, and I know their story. These students arenât just names. Itâs not just an allergy. Thereâs a whole story behind it,â says Chef Michael about the process of figuring out a studentâs allergy plan.
That is exactly the well-grounded, accommodative spirit of °”ÍűTVâs dining hall (affectionately coined âD-Hallâ). Throughout the years, the chefs have been instrumental in my success as a student, providing me with daily sandwiches, fresh fruit, and making themselves available to answer any question about ingredients in the dishes.
However, Chef Michael and the Dining Services team are constantly looking to improve the dining experience for students with allergies. Chef Eric explains their reasoning for creating a station like Minus 9: âAll of this started with the question: How can we do even better?â
Visitors may notice that every station in the dining hall is already marked with an allergen card that lists major allergens. Minus 9 takes this a step further.
At Minus 9, in addition to allergy cards, you can scan a QR code with your phone and view a list of all preparation ingredients used in the dishes â down to the spices.
In preparing the menu, the chefs relied a lot on student feedback.
âWe asked, âwhat do you miss the most? What is it that would be life-changing to you right now?â And we had three students who were like, âyou guys made the best gluten-free, grilled cheese.â So, then we asked ourselves, âhow do we make a gluten-free vegan grilled cheese that's safe for individuals with common food allergies?â Chef Michael recalls.
The chefs did a couple trials; trying a variety of different breads and cheeses, before finalizing their recipe, which is now among my favorite new additions â along with their burger night with baked fries and the daily smoothies. I have also particularly enjoyed eating the gluten-free chicken tenders on °”ÍűTVâs famous Chicken Finger Friday.
For students like me who are allergic to sesame and canât eat the regular tenders, Minus 9 listened to our feedback and now provides quality gluten-free chicken tenders, even switching to a premium brand to maximize taste.
Every Friday, students, professors, and staff line up to dine together on chicken fingers; Minus 9 offers students with sesame and gluten intolerances a safe, delicious way to participate in the simple yet savory tradition.
Chef Eric explains that the chefs understand that all students, regardless of allergies, want to feel like they are âpart of a community.â
Minus 9 is just one way that the Dining Services team continues to respond to the diverse needs and tastes of °”ÍűTV students: For instance, conversations with student groups like Hillel and the Muslim Student Association have helped bring in more kosher and halal offerings, which are marked at Minus 9. D-Hall's popular Noodle Bar, which features broth and customizable toppings, likewise, came in response to feedback from international students, among others. And there is D-Hall's ever-changing menu, with unique (and sometimes surprising) hits like malva pudding, that reflect the Dining Services teamâs creativity and willingness to experiment.
âWe want to support our community,â Chef Michael says.
At the end of the day, the chefs âwant to make sure that if youâre on an unlimited meal plan, itâs equitable for everybody. So, if a student feels that they're limited in any way, shape or form, then we'll find a way to make up for it.â
Chef Eric has picked up Heidelberg white bread for me to eat, and the kindness that he has shown me over the years has no bounds. Accommodations like these help me feel more included and happier â my experience with the chefs has been nothing short of remarkable.Jake Gordon '25
In addition to Minus 9, the chefs plan to pursue more partnerships with businesses that âhave good ethical practices and have a low carbon footprint with a high-quality product,â according to Chef Michael.
Students also have access to the Test Kitchen, where I could find all my food â from sandwiches, to fruit, and yogurt â before Minus 9 was created. In the Test Kitchen, students also have bins for storage to keep prepackaged food and access to items like toasters and a private microwave without fear of cross-contamination.
Chef Michael continues, âThis is a life experience alongside an educational experience â that's one of the biggest things about it. And being able to create a sense of ease around the basic necessity of eating and turn it into a pleasure and make sure people feel their voice heard echoes the values of this community.â
From my experience, itâs clear that °”ÍűTVâs Dining Services has everyoneâs best interest in mind. Their kindness has helped me worry less and enjoy my time at °”ÍűTV.