Brain Top Off!

very night, Cortney Flanagan, a junior at the College of the Holy Cross in Worcester, e-mails the dining hall chef with her picks for the next day’s dinner. She can choose from several meat options and select two sides, such as rice, a baked potato or a vegetable. Though simple, her menu steers clear of any food that could trigger an allergic reaction. “It’s really convenient never having to …
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