Quick Questions: Where Did the Broccoli Go?

Since the middle of last semester, you may have noticed the disappearance of a certain menu item — everyone’s favorite cruciferous vegetable — from your plate. In Valentine Dining Hall (Val), where reliable staples rarely change, even the smallest of shifts stand out — and broccoli’s absence from Cornerstone, Without 9, and the main line courses has been no exception.

According to Dining Services Executive Chef Colin Hoyt, the decision to temporarily remove broccoli began around Thanksgiving, when several deliveries failed to meet the kitchen’s standards. “This wasn’t limited to one supplier; we saw similar issues across multiple reputable vendors, suggesting a broader winter-growing challenge,” he wrote in an email to The Student. 

Though broccoli is a cool-weather crop, Hoyt shared that “winter conditions can create real variability in the field.” Cold snaps, excess moisture, mildew pressure, frost damage, and occasional insect activity can all impact the quality of harvests.

After dealing with repeated inconsistencies, Dining Services decided to step back from serving broccoli out of caution for the community. “As chefs, we won’t put anything on the line unless we’re confident in it … we chose to pause broccoli service until the seasonal transition improves reliability,” Hoyt stated. 

“In the meantime, we’ve adjusted menus to highlight other vegetables,” Hoyt said. For now, other produce will rotate through the space broccoli once occupied. Those who enjoy kale, zucchini, and Brussels sprouts may have been enjoying this seasonal switchup.

The Chinese broccoli stir fry served at Val’s Lunar New Year Dinner on Thursday, Feb. 19 may have given some broccoli fans premature hope, but the dish featured a different vegetable: broccolini. Still, if you continue to miss broccoli dearly, Dining Services anticipates its return to the menu around or shortly after spring break, when coastal spring harvests begin and quality stabilizes. “Late March can still be a bit of a transition period, but we’re optimistic that we’ll have it back on the menu soon,” Hoyt said.

Until then, broccoli remains off the menu, and Dining Services remains committed to the safety and well-being of the community. “Our priority is always to serve food we’re proud of and maintain both high levels of food safety and the trust students place in our dining program,” Hoyt said.