Getting Familiar with the GOOD Kind of Mad Cow

If you haven’t already heard The Best News Ever, Kenyon has a new, sustainable late-night food service that specializes in grilled cheese and grilled chocolate sandwiches (??!??!). We’ve reached out to the students behind the project, Lucy Adams ’16, Cathy Mayer ’16, and Michael Buse ’16 to fill us in on the details of the project.
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