Each day, Boston College Dining Services serves more than 23,000 meals, from 6:30 a.m. until midnight (2 a.m. Thursday through Saturday). The arsenal of equipment employed by the three major University kitchens (Corcoran Commons, McElroy Commons, and Stuart Hall) includes these steam-jacket cookers located in the “back-end” kitchen of Corcoran. The cookers function as double boilers in which steam enters through the hoses at the base; each holds up to 40 gallons. From here the food moves out front for finishing and serving. On December 2, students were invited to take kitchen tours, organized by Dining Services and the dining services committee of the Undergraduate Government of Boston College (UGBC), which meets once a month with members of the Dining Services staff to share ideas. One outcome is “Feed Your Mind,” a series of cooking demonstrations by the Dining Services department aimed at educating students about meal planning and diet. Says Michael Kann, associate director of food and beverage, “We hope students come to Boston College with one palette of tastes and leave with a larger one.” Above, from left, are Kann; Nicole Borruso ’11, of the UGBC dining services committee; Poonam Misra ’10; Ian Fitzmorris ’12; Shefali Bhardwaj ’12, also of the committee; Megan O’Neill, dining services’ associate director for restaurant operations; and Sharyl Thompson, assistant general manager of Corcoran Commons.