Carnival in the Dining Hall…but Where's the Tofu?

Manasa Mahesh’27, Ahana Saluja’29

Did you notice a change in the dining hall this week? The usual aesthetic has been transformed into a carnival galore: the walls were decked out in red and white, balloons filled the space, and to top it all off, there was carnival-themed food, such as churros and fried pickles.

This fun event has been one of the many changes made to the dining hall and FLIK food since last year. In addition to hosting fun events for national days, like National Apple Day at the beginning of the year, FLIK has made changes to both the food and the layout of the dining hall.

One of the biggest changes was swapping the panini machine and the salad bar during lunch. The salad bar is now located in the small dining hall, adjacent to the stir-fry bar. The stir-fry bar, which offers a different option every lunch, is also transformed into unique food experiences, such as a nacho bar or an empanada tasting.

The panini machine is now open during lunch at the front of the dining room, next to the dessert of the day. The fillings for the paninis are placed in the old salad bar area, across from the pasta bar. Another change FLIK has implemented this year is a new pre-made pasta option, available alongside the plain pasta and red sauce.

Many of these changes have been beneficial, allowing students and faculty to have more choices in their meals. However, one thing still missing is a greater variety of options for students and faculty who do not eat meat.

For us, the changes have not been as beneficial, as consistently getting enough protein remains a challenge. We have found that FLIK struggles to offer a variety of vegetarian options. Sometimes, vegetarian meals are simply sides to the main meat dish and do not include protein. Other times, the main vegetarian dish is extremely repetitive and very similar throughout the week, while the meat dishes change regularly.

Tofu, a key source of protein and a common food for vegetarians, could be prepared better and served more frequently in the dining hall. There are many different ways tofu can be prepared, and it could also be offered more widely — for example, at the salad bar alongside the chicken. Having more tofu would allow vegetarians to enjoy greater variety in their diet, as we often find ourselves eating pizza and pasta for lunch and dinner, foods that offer little nutritional value beyond carbs. Even at the salad bar, there are no protein options.

And… this is why we have decided to launch the long-awaited Tofu Club. This club is open to anyone and everyone, regardless of their current interest in tofu. The main goal of this club is to raise awareness about tofu and, more broadly, vegetarian food. The Tofu Club also plans to work closely with FLIK to advocate for better vegetarian options — like tofu!

We greatly appreciate the FLIK staff and their efforts, and we hope to work with them to make the food even better.

Spreading Love Through Service

Rachel Ding '26

As love was in the air at our school here in Southborough, smoke had just filled the air at our partner school in Los Angeles. From January 7th to February 3rd, 480 fires in LA destroyed 16,251 structures, including the Saint Mark's School in Altadena. The elementary school lost its "beautiful campus and church in the Eaton Fire" and has established an "Emergency Rebuild Saint Mark's Fund" to fund both the short-term relocation of its programs and the longer-term reconstruction of its campus.

In light of Valentine's Day, the Paws for a Cause club wanted to spread some love to those especially in need of it. Members gathered the night before to prepare an assortment of sweet treats—cookies, cupcakes, and muffins—to sell beside the Kisses and Carnations table. The money raised was sent to our partner school to support their rebuilding efforts and hopefully uplift their community spirit.

Paws for a Cause reminds us that love is not a feeling but a choice we can make through our daily actions. One of the most meaningful ways to enact love is through service—it takes barely anything out of your cup but can overfill someone else's. As a school, we had a taste of its sweetness during the Service Day on Martin Luther King Jr. Day.

The third-form packed hygiene kits for those experiencing shelter stays and "Welcome Home" kits for those transitioning from temporary housing and wrote "Messages of Hope" cards to be included in the kits, with the organization Heading Home. Meanwhile, fourth-formers packed Valentine's Day treat bags and wrote message cards for families served by the charitable service organization Project Just Because. Fifth-formers worked with a representative from Provisions Ministry to package hygiene kits for those who were homeless or in shelters. As the upperclassmen, sixth-formers came up with unique ways they want to serve the St. Mark's community during their remaining time here—from writing letters to incoming students and cleaning up the dining hall after today's lunch to brainstorming on projects related to Special Olympics and creating cards of hope, as well as how they want to leave their mark here.

If you are interested in helping beyond our community, be on the lookout for Dr. Kopp's emails! Not only did she oversee this bake sale, but has been bringing students to join her in other local service activities, which have included making bouquets for nursing home residents, packing duffel bags for foster kids, and volunteering at the Southborough Food Pantry.