On Sept. 24, Doane’s Student Programming Board (SPB) hosted another installment in their “Foodie” series. In this installment, SPB prepared an arrangement of assorted dips.
The SPB is the student-run body on campus that seeks to promote student engagement on campus through events that are meant to connect students to other students and the staff. The SPB holds numerous events throughout the course of the year.
The Foodie series is designed to help students find easy-to-make dishes that they could potentially prepare in their dorm’s kitchen and also to give students an excuse to socialize with one another. In the past, the Foodie series has covered foods such as sushi, waffles and mug cakes.
The dips were buffalo chicken, spinach artichoke and s’mores. For the buffalo chicken and the spinach artichoke dips, there were tortilla chips provided, and for the s’mores dip, there were individually packaged graham crackers.
The Fresh Ideas staff does the catering for the event, with Chef Shack Butters coming in to help teach students how to make the food.
“I think it was very creative with how many dips that they have,” sophomore Nathaniel O’Brien said.
This also marks the first time that students didn’t make the food themselves, as it was prepared for them. However, they did have little printed-out recipe cards for the students to take so that they could prepare the dips themselves.
“I did enjoy the dips,” freshman Chance Mock said.
This is the third installment of the Foodie series this semester. There will be more throughout the year, so if students didn’t get the chance to partake this time, they will have the opportunity later in the semester.
