Opinion: Why I Felt Guilty Eating Baked Bread with Pesto Sun-Dried Tomato Butter
By Carter Hanson, Guest Columnist Faroe Island salmon, creamy dijon sauce, long grain and wild rice blend, and San Francisco blend veggies. That was lunch one day during my first week at Gettysburg College and it was, frankly, incredible. Cooked, spiced, and mixed to perfection, the menu at Servo is always changing and always delicious. It’s almost farcical, how incredible and unique the culinary experience is at Gettysburg. I...
