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Purdue Celebrates 150 Years

Purdue Dining Celebrates 150 Years

March is Purdue Dining & Culinary's Month to Celebrate!

Purdue University’s sesquicentennial celebration is more than a moment in time to look back at the “Giant Leaps” we’ve taken over the last 150 years. It’s an opportunity to build upon ways in which we nourish and inspire the Purdue community. Two of the many ways in which Dining & Culinary is continuing to accomplish these goals is through its commitment to sustainable social practices and a focus on co-curricular education and leadership development as an integral part of its partnership with the Purdue community. 

As part of its commitment to sustainable practice, Dining & Culinary has committed to transitioning from the use of plastic to paper straws. Inspired by worldwide movements like #BreakFreeFromPlastic, the change aligns Dining & Culinary with local movements and further commits the organization to being a friendly neighbor in the West Lafayette community. The transition adds to Dining & Culinary’s numerous initiatives designed to promote the use of recyclable products and reduce waste. In addition, new ECOLOGO® and Green Seal™ certified white napkins were ordered for the 150th celebration and are made from 100% recycled fiber, 90% of which are post-consumer fibers and are compostable.

Our mission is never complete without the introduction of innovative new flavors and a partnership with students has resulted in a product we are excited to share with Boilermakers. This month, we will begin serving Boiler Tracks, an ice cream developed from a partnership with students in the Department of Food Science. The ice cream includes a mix of chocolate pieces, toffee, caramel and chocolate variegate, with coloring from a combination of caramel and annatto, and flavored with vanilla extract. From the initial flavor concept developed by students to the production by Round Barn Creamery, owned by Purdue alumni Craig and Christy Coon, this is a true Purdue product. Try the ice cream beginning March 1st in the residential dining courts, Harrison Grill and Pappy’s Sweet Shop. 

Events in Dining:

March 1 - Join us for our Kick-off Event:
March 4 - 8 - Check out our 150th Special Pete'sZa Black & Gold ZAPREME:
  • Featuring a Special Limited Time Offer - 5 special toppings: Pepperoni, Sausage, Black Olives, Banana peppers and Mushrooms - Only available for this limited time!
March 5 - Purdue Dining & Culinary has authored a cookbook with some favorite recipes throughout the years and each dining court will feature one of its recipes during lunch!
March 5 - Purdue Dining & Culinary is co-sponsoring speaker Scott Kelly at the Honors College and Residences
  • Kelly, a 20-year veteran of the NASA, spent 520 days in space over four missions. His missions included serving as the commander of the International Space Station from March 2015 through March 2016 during his record-setting year in space. The Honors College will host Kelly for a panel discussion as part of the second annual Aronson Family Science and Society Honors Lecture Series at 4 p.m. on March 5 in Honors College and Residences North, Honors Hall. A Q&A session will follow the panel discussion. A reception featuring “space food,” courtesy of Purdue Dining, will precede the panel discussion. 
March 18 - Purdue Dining & Culinary will be Transitioning to Paper Straws!
  • In an effort to further its commitment to sustainable practices in residential and retail outlets, Purdue Dining & Culinary has committed to transitioning from the use of plastic to paper straws. The transition from plastic to paper straws will be fully implemented by March 1in celebration of Purdue’s sesquicentennial celebration. This will include all retail outlets, along with On-The-GO! locations in the dining courts and Marriott Hall. Stay tuned for more information.
March 18 - Pappy's will be Unveiling its 150th Fudge Flavor!
March 18 - 31 - Purdue Dining & Culinary will be offering a Giant Leaps Frappucino at Starbucks locations!
Purdue 150 Giant Leaps Frappucino
March 20 - Join Us for Seafood Fest for Dinner in all Dining Courts - Featuring Shrimp, Salmon, Crab and Lobster!

March 25 - Pappy's and Harrison Grill will be offering a Coke Float with our 150th ice cream flavor Boiler Tracks!

March 25, 27, 29 - Healthy Boiler will be featuring its theme of Plant Based Proteins with Lentils as the ingredient of the month.  

Special recipe tastings with this ingredient will be held at the following locations:

  • March 25 - Wiley Dining Court 5-7 p.m., Recipe: Lentil Hummus with Pita Bread.
  • March 27 - Hillenbrand Dining Court 5-7 p.m., Recipe TBD.
  • March 29 - Windsor Dining Court 5-7 p.m., Recipe TBD
March 28 - Purdue Dining & Culinary will be offering special 150th Cookies in the Dining Courts!
More events will be happening in Dining in March in Celebration of Purdue's 150 Years! Be sure to visit this page often throughout the month of March as we will continue to keep it updated and provide further details!