<p>The Wall Street Journal apparently agrees with the Yale students above who thought that their state-school counterparts wouldn’t believe a description of their dinner.</p>
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<p>[College</a> Cafeteria Food Hits New Heights With Etouffee - WSJ.com](<a href=“http://online.wsj.com/article/SB1036711327163385908.html]College”>http://online.wsj.com/article/SB1036711327163385908.html)</p>
<p>Yale: Boutique organic veggies - FOUR STARS
The winner, with wide leather chairs, custom china and big soup spoons. Coming next year: an all-organic menu designed with Alice Waters. </p>
<p>"After punching our meal ticket across the country, we found our winner in a baronial hall in New Haven, Conn. At Berkeley College, one of Yale’s 12 residential colleges, we settled into huge red-leather chairs beneath chandeliers for some gourmet offerings. No food-service specials like mashed potato flakes here – the spuds were fancy fingerlings, three times the price of ordinary russets. Likewise, the roasted portobello and tofu salad was subtly spiced, and crusty French loaves were accompanied by a roasted garlic spread, plus olive oil for dipping. “If I were a kid, I wouldn’t ever leave this place,” said our expert, Glenn Harris from New York’s Jane restaurant.</p>
<p>The school says things will only get better: Next year, Berkeley plans a 100% organic “sustainable-foods initiative” that, with the help of celebrity chef Alice Waters, will bring in local produce and antibiotic-free meat. “I don’t think anything on this scale has ever been attempted in the annals of institutional food service,” says Berkeley co-master John Rogers. Uh, what time’s dinner?"</p>
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<p>Harvard: Chicken or Cardboard
Tough bird may have been a good thing: Last year, 16 students were hospitalized with gastroenteritis; school says it wasn’t the food.</p>
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<p>UTexas: Turkey in pool of liquid
The food here was easily the worst we encountered on our college tour. We found discolored slices of smoked turkey floating in a 3-inch pool of liquid, the candied yams were a shade past putrescence and the lettuce on the salad bar looked thirsty from over-refrigeration. That green stuff? Zucchini mush.</p>