Eat at State News

Salad with Shrimp
It’s safe to say that salads don’t really have the best reputation for being tasty and delicious. More commonly, they’re known as the meal that only vegetable-lovers and dieters eat, which is incredibly unfortunate. In my opinion, salads are amazing! For one, there is a wide variety of different ways to make them, so they are one of the most diversified meals on the planet.
Sparty statue on campus

Dining hours for finals week and summer are available on our Dining Hours page. In addition, you can find quick links to the PDF documents listing hours below.

Beginning Monday, May 6, MSU Food Stores, including warehouse operations, customer service phone support and customer pick-up, will transition to new summer hours.

by Elana Lycos, sophomore, dietetics major

Kosher cuisine at Brody Square

MSU Culinary Services will be serving Kosher meals for Passover during lunch and dinner from Saturday, April 20 through Saturday, April 27 at South Pointe at Case, Holmes Dining Hall and Brody Square. The meals will be served during lunch from 11 a.m.-2 p.m. and dinner from 5-8 p.m., while quantities last. Menus will be posted daily online.

Teal Swirl Cupcakes

MSU Bakers, the on-campus bakery at Michigan State University (MSU) is proud to honor Sexual Assault Awareness Month throughout April. Two special products are available for purchase, with a portion of proceeds donated to the MSU Sexual Assault Program (SAP).

Bacon and Cheese Loaded Tater Tots

MSU Culinary Services is competing in the Food Management Menu Madness competition. Colleges and universities selected share a best-selling, student favorite or innovative dish. The items are then matched up against one another in a bracket, with four rounds of voting to determine the winner. It's like March Madness, but for foodies!

Sweet and Sour Chicken Bowl with Fried Eggplant

MSU Culinary Services will open a tenth dining hall in July 2019 to enhance culinary excellence and continue providing safe, convenient options for the campus community.

Miso Kale Power Bowl

Chef Jason “Jay Z” Ziobrowski, CEC, from InHarvest is returning to campus March 27 to help celebrate Whole Grain Sampling Day. InHarvest, a premier provider of rice, rice blends, exotic grains and legumes, first visited in December 2017. On Wednesday, March 27, the campus community can enjoy a variety of unique grain dishes, including the following:

 

The Edge at Akers

Sous Chef Ryan Barlow

On Friday, March 1, Sous Chef Ryan Barlow from the corporate kitchen and Eat at State ON-THE-GO Food Truck competed against chefs from across the region in the annual Culinary Challenge. The event is held in conjunction with the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.