Dietrick got better from 2001-2002. Thanks to Chef Chad (cbrodkin@vt.edu), Chef Jason, and Chef Bill.

During the 2000-2001 school year, Dietrick Dining Hall prepared the best vegetarian and vegan food ever seen on the Virginia Tech campus.  NRV-CARE would like to thank the staff on behalf of everyone who enjoyed the food, for making some wonderful changes and continuing to work with us.  Besides increased selection and quality, more attention was given to having vegan food available during specialty and theme meals.  Dietrick also brought in a highly regarded vegan chef, Ron Pickarski, to assist in menu selection and preparation.  Before leaving, he treated diners to a wonderful all-vegan lunch and dinner from the Right Track line. 

For more information, check out these sites:
Residential and Dining Programs
This is Dining Hall Food?
Eco-Cuisine (Chef Ron Pickarski)

Hummus and pita wedges.  The feta cheese is left as a side to allow both vegans and vegetarians to eat the salad.

Meatless Lover's Pizza:  TVP, tempeh, tofu, garlic, tomato sauce, carrots, zucchini and onion.  mmm...vegan.

Executive Chef Chad Brodkin making all-vegan wraps to order.  The sign on the refrigerator advertises soy milk available at the end of the line.

The above three pictures speak for themselves...

Menu items are marked as Vegan, Vegetarian, or Cornucopia (flesh).  The recipes are also displayed at the Right Track for the discerning/paranoid vegan.

The Right Track offers vegan patties and other delectables.

The wok bar is always available with a selection of vegetables, tofu, rice, noodles, and sauces.

The taco bar and pasta bar includes vegan refried beans and meatless meatballs (vegetarian, unfortunately, but we're working on it)

For breakfast...

And for dessert...