Ah, Annenberg Hall, the memories—and odd smells—you hold. 

Despite residing within the disappointing realities of the disenchanting Muggle world, the outspoken comparisons of Berg’s architecture to that of Hogwarts are not far off, as the historic hall certainly holds a palpable magic of its own.

As an undeniable landmark to the first-year experience at Harvard, it was not long ago that I struggled to make use of the social environment—and spice rack—so compassionately offered. Since meals are one of the few activities unanimously accounted for in first-year time management, Berg will inevitably become a reliable haven—or battlefield—of social life. Regardless of whichever it becomes for you, it is sure to be home to first-year nostalgia and a hoard of memories catalyzed by the trauma bonding of adjusting to the HUDS dining plan. 

While I cannot claim that the food is of Michelin Star-standard, or anywhere near, it is—like most things in life—what you make of it. 

You will learn quickly during your time at Harvard that innovation does not stop in the classroom; it is a way of life and way of survival in the d-halls. Utilizing every fiber of your creativity is necessary to avoid food aversion from repetitive meal plans. Thus, I pass down from the Class of 2028 to the Class of 2029 an anthological year’s worth of wisdom accumulated from meals shared with friends—your cheat code to Berg success.

~BREAKFAST~

Southwest Breakfast Bowl—ditch a plate! Grab a bowl. Fill the bottom with hash browns, eggs, and season to your liking (more like toleration) with spices from the rack at the end of the salad bar area. Recommended: garlic powder, green chile tapatio.

9 a.m. Parfaits—A STEM major classic. Running in and out of Berg? Utilize the retired Harvard 7-minute rule to grab a plastic cup and lid, fill with Greek yogurt, and get creative! Dump in the oatmeal toppings, cereals, and, if you are feeling fancy, some berries from the Veritaffle station. Pro tip: Do not forget that cinnamon exists.

“Everything in Between” Breakfast Sandwich—avocado on one end, butter and seasoning on the other, scrambled eggs in the middle. Your choice of bagel, bread, or croissant. If cheese is available, make use of the microwaves by the sandwich bar to melt some onto the bread. 

~LUNCH~

Louisa Rossano’s Caprese Panini and Salads—hailing from the great state of… you guessed it, Mass! As a former resident of Pennypacker Hall and fellow “Expos 20: Make/Do: Why Craft Matters” enrollee, I became well acquainted with Louisa’s dining preferences during our Tuesday/Thursday lunches. A classically trained opera singer, Louisa brought her Wellesley elegance to the dining hall. Press fresh mozzarella, tomato slices, and pesto sauce—available daily at the underrated sandwich bar—in between bread on the panini press. Alternatively, ditch the bread for a plate and drizzle with balsamic glaze from the salad bar to make a splendid Caprese dish!

Bonus! Louisa Rossano’s Ice Cream Affogato.

Once, when I was battling a mystery illness late in the spring semester, Louisa made me an affogato by pouring fogbuster coffee over cookies and cream ice cream on “Sundae Sunday” that certainly raised my spirits. Give it a try!

Summer Rose’s Texas Style Salad—arguably the best conversationalist I have ever witnessed in the d-hall, I had the distinct pleasure of sharing many meals—and math sections—with Summer Rose from Austin, Texas. After recovering from her habitual 6 a.m. runs in Matthews Hall and throwing on an effortless 2000s low-rise jeans look for class, she would eventually make her way to the trusted lunch salad bar. As you will come to find out, you can only eat so many salads before you get sick of them. Eventually, you have to innovate. Mix black beans, pico de gallo (if available), and red pepper from the spice rack. Toss in warm grilled chicken and rice from the grill and drizzle with your favorite salad dressing to add a cantina-esque flair to your daily greens. 

Ole Reliable—iceberg lettuce. Croutons. Caesar salad dressing. Parmesan cheese. Side of fries and a Diet Coke. Can’t go wrong!

Jennifer Aniston “Friends” Salad—Reportedly, the female members of the cast of “Friends” ate the same Mediterranean salad EVERY DAY on the set of friends. If ’90s icons Jennifer Anniston, Courtney Cox, and Lisa Kudrow ate this meal everyday for nearly a decade, it MUST be worth trying. Although I did not have the commitment to eat it everyday, my spin on this salad was a nice addition to my d-hall lunch rotation. In a bowl, throw together quinoa, garbanzo beans, tomato and herbs mix, cucumbers, cottage cheese, and the best Greek salad dressing! Seriously, try the Greek dressing!

~DINNER~

Sona Hawkins’s Wisco Mac and Cheese—straying anywhere but away from statehood cliches, I have quite literally seen Strauss Hall’s very own midwestern “ray of sunshine” and cheese-obsessed Sona Hawkins break out in dance because they had shredded parmesan at Berg. This Wisconsin girl’s d-hall trademark would certainly be incomplete without an unregulated amount of cheese. As my sole Vegetarian friend, I can only sympathize with the limitations to Sona’s dining options. Her trick: utilize every spice on the menu! Add a healthy pinch of both salt and pepper, a few shakes of garlic powder, extra parmesan (at your discretion), a sprinkle of paprika, and mash a few croutons to mimic bread crumbs on the mac and cheese, specifically of the non-vegan variety. Optional: a few random spices as you see fit if you get bored of the above recipe.“It’s mac-n-ificent.” Sona’s words—not mine!

Megan’s New Mexico Tot’chos—I knew before leaving my beloved Southern New Mexico that one of the things I would miss most—even more than my queen-sized bed—would be the cuisine! New Mexico is world-renowned for its green chile and authentic Mexican food. Sure enough, I began to face withdrawals from good Mexican food less than a week in. On days Berg has tater tots I was lucky to have a resemblant taste of home. Although the green chile tapatio is far from my hometown’s standard, the New Mexican in me knows that if you put chile and nacho cheese on just about anything it will taste better—especially tater tots!

Micah Anderson and Matthew Cusson’s Garlic Bread—anywhere these two are, hilarity and Nicki 

Minaj covers are destined to follow! And yes, before you ask, they did FAP. Micah and Matthew certainly know how to spice things up. To make their signature dish, melt butter in a small bowl in the microwave, then mix in garlic powder, salt, pepper, and red pepper. Cut a dinner roll in half (long way) and toast, flat edge up, until golden brown. Dip each half, flat edge down, into the butter mixture until saturated, and add parmesan cheese to your hearts desire. Yum!

Last, but certainly not least…

~BRAIN BREAK~

Bekuo Uzo-Menkiti’s Sunrise in A Cup—Breakout Star of the Class of 2028’s first-year talent show and member of the distinguished Harvard Opportunes, this girl knows her drinks! Maybe it’s the need for refreshments from the constant singing, or perhaps the long walks we shared from our residence in Greenough Hall, but together we mastered drink combinations that put dehydration to shame. Our favorite, with arguably the prettiest ombre, the sunrise: 1/4 orange juice, 1/4 cranberry juice, 1/4 lemonade, and 1/4 ginger ale. 

Voilà! You have a year of—save a few unpalatable—delectable discussions and meals in the beautiful stained glass wonderland that is Annenberg Hall. Treasure it, and if all else fails and none of these recipes seem suitable, there’s always Noch’s, Felipe’s. If you are anything like Independent Game Designer Fred Klein ’28, you could always count on handfuls and handfuls of arugula!

Megan Legault ’28 (mlegault@college.harvard.edu) is renowned among friends, second only to her hair, for making Berg meals look appetizing.