Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Wednesday, October 10, 2007

College Dining Halls Discover Non-Dairy

[I]t is dinnertime at International House, a majestic domed and tile-roofed 77-year-old experiment in global fellowship, and home to 600 mostly foreign UC Berkeley students. Its dining hall is Southside's best-kept secret, because for the price of your average burger, Coke, and fries, nonresidents can eat to utter repletion here, quaffing channa masala and vegan goulash and coq au vin and Jell-O in the columned refectory, or on a creamy patio flanked, Riviera-style, by citrus trees.

Sounds better than the meals I had at college. And there's even better news in this article from Anneli Rufus of the East Bay Express.

These days, each I-House meal features at least one non-dairy entrée, because more than 40 percent of Cal's freshman class is of Asian origin and many are lactose-intolerant. "Plus," [kitchen-services production manager Warren] Clark says solemnly, "we've become much more mindful of nut allergies."

I've been seeing an increasing number of similar articles about schools at all levels realizing that student bodies have markedly higher percentages from heritages that historically had high levels of lactose intolerance eating at their dining halls. Some are also recognizing increasing numbers of vegan students. Creating meals as good as those for the other students, rather than forcing them to try to accumulate a meal from odds and ends, is a huge advance.

Thanks to all the administrators who understand we live in a future mightily changed from the halcyon 50s.

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