| | The Refectory - Divinity Online Edition - Spring 2006 |
 | | Whether it’s the cheese strata made with Fickle Creek farm-fresh eggs, the fair trade, shade-grown organic Nicaraguan coffee, or fresh salmon grilling on the terrace, the aromas from Duke Divinity School’s new Refectory Café are impossible to miss. |
 | | She told the committee that “learning through The Refectory would be a wonderful opportunity to practice the ways of peace, justice and reconciliation learned in both classroom and worship—practices we could share with the larger university community.” |
 | | Going “green” is a growing trend across the nation, Hummel notes, pointing to the significant amount of locally grown foods used at The Nasher Café in the Museum of Art and the Faculty Commons, both operated by Sage and Swift Catering. |
| www.divinity.duke.edu /publications/2006.05/features/refectory/refectory_print.htm (1038 words) |