<< back to the November 2004 North Texas Insider


The answer is b. During the Nov. 18 Thanksgiving lunch, UNTís dining services chefs prepared and served about 1,900 pounds of turkey. The Thanksgiving lunch is only one of several special-menu meals the residence hall cafeterias serve each year.  

In addition, to complete the Thanksgiving feast chefs prepared 500 pounds of ham and a variety of traditional side dishes, including cornbread dressing, sweet potato bake, five-layer salad and cranberry orange relish. For our vegetarian students, they also prepared vegan dumplings and tofu pasta. 

With nearly 5,500 students signed up for meal plans on campus, which gives each of them access to all they can eat in any residence dining hall, thatís not surprising. If this sounds like a far cry from the cafeteria meals you remember on campus, you can learn more about what kinds of dining services options are available on campus today by visiting http://dining.unt.edu/