Grinnell College Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4 from 5pm to 8pm., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.

Grinnell College Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry.

The comprehensive fee for the 2025-26 academic year once again includes the cost of the…

Popular with both student and downtown businesses, dining dollars will now be available as a payment method at Pagliai’s and El Cascabel, in addition to businesses previously established as a part of the program: Dari Barn, Jay’s Deli, McNally’s Foods, and Saint’s Rest. 

Global Kitchen Culinary Coordinator David Stanley on sharing culture, fried eels, and pineapple on pizza.

What eating in Grinnell’s Dining Hall is like for a vegetarian student from India.

What it’s like to eat halal in the D-Hall when pork is common

From familiar comfort foods to new-to-you foods, Grinnell’s Dining Services strives to serve tasty bites you’ll enjoy.

A pescatarian from Wisconsin offers her experiences with the food options and the sense of community that comes from eating meals together