Chowdah

“We’re all out!” Kayla Stellick (Questrom’20) (left) and Tyler Ivester (ENG’19) were among those handing out samples of BU Dining Services clam chowder at Boston’s Harborfest Chowderfest at Downtown Crossing July 2. By the time the 20 gallons of BU chowder ran out about 1:10, 1,000 samples had been served. The BU team used compostable spoons and cups and offered a place to toss them for proper composting. “Some people said they’d vote for us just for the composting factor,” says Dining Services marketing director Scott Rosario.