What's going on the caf? Changes are being made.

The status with USF's food service: students still complaining

Learn when (and when not to) groove to the Cafeteria's soundtrack

Learn about the man behind the Crepe Station, Chef Tito Piansay, and how he feels about you!

Students who live on campus and use Flexi should have about $900 left according to a week by week budget created by Jon Torres, senior cafe manager of Bon Appetit.

Local food growers displayed fresh produce for sale and offered samples of juices and nuts to buy. Curious fingers tentatively picked through barrels of leafy greens and herbs from a local farmer, and bagged up handfuls to take home. Plates filled with epicurean treats like cheese-less pizza and turkey burgers topped with fresh salsa. Mouths were flowing with excited conversation about fresh, locally grown foods and the environment. Or as one student put it, “Why is the caf so weird today?”