Folks its not that the quality of Lowry food is bad, it is the quality of the workers. Most people would assume that a University would hire at least novice chefs in their only dining hall but that is not the case. Not even the “cooks” at the egg station can produce properly cooked eggs on a normal basis. Nor can those at the pasta station cook rice or pasta without rendering the rice crunchy or the pasta as mashed potatoes.
Just another Voices site