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Pam Edwards

Jake Dietrich (left) serves Grace Clausen at a carving table during the Raikes Beef Co. dinner April 14 at the Cather Dining Center. The event featured hundreds of pounds of beef, all produced some 30 miles east of campus in Ashland.

Dining Services dishes feast of locally-grown beef

April 15, 2022

Agriculture & Environment

Society & Culture

By the numbers: University Dining Services

November 15, 2018

Kim Scerini, a team leader in the Harper Dining Center, serves a pork chop and potato wedges to Gabe Walmsley at the allergen-free food station in Harper Dining Center. The allergen-free option is available at lunch on Wednesdays this semester, but will expand to all meals in January.

Housing dishes up allergen-free meals

September 13, 2018

Chris Browne, a dining service associate in Selleck Hall, stirs Andouille sausage into a kettle of Brazilian feijoada. Requested by students, the dish is a mix of black beans and six different meats and is regularly served at UNL's Selleck Hall.

Campus menus expand to highlight international dishes

November 17, 2015