One student said it best: "It's like going from a dungeon to the Taj Mahal." The new Zorn Dining Commons, a soaring, light-filled building, opened October 31, ready to feed hungry KSC students, faculty, and staff.

The environment is thoroughly modern: flexible seating; seven "serveries" offering multiple items and made-to-order meals; eight beverage stations; wi-fi access; bold, bright colors from the paint on the walls to the Fiestaware china.

And not only is the new Zorn nice for students – it's a dream kitchen for Sodexho employees, who prep all the food in the main kitchen on the second floor and take it by elevator and cart to the serving stations on the main floor.

The only thing missing is a past. Years from now, alumni will be nostalgic about the new Zorn. It will be the place they met their best friend, decided to spend a semester in New Zealand, got to know a professor over coffee.

The old 1960s Zorn, soon to be remodeled into a media arts center, held all those memories, just as Central Hall in Fiske, the first College dining hall, witnessed the visit of Eleanor Roosevelt in 1945 just three days before FDR died.

Treat yourself to lunch anytime school is in session: $5.50 for all you can eat, from fresh pizza to piping hot soup, sizzling chicken and vegetable stir-fry, a deli sandwich built to your specifications. And create a few memories while you are there.
– Susan Peery

Photographer Julio Del Sesto, from Attleboro, Mass., is a student intern in College Relations, with an individualized major in photojournalism. You can see more of his work at www.juliodelsesto.com.

Zorn Facts
Architects: Shepley, Bulfinch, Richardson and Abbott of Boston
Builders: Engelberth Construction of Keene
Cost: $20 million
Size: 53,000 square feet, two stories
Capacity: 950 inside; patio seating at 14 tables
Food stations:
Granite State Salad Co.
Global Cuisine
Monadnock Grille
Elm City Eatery
Appian Way Pizza
Madison Street Deli
Valley Vegan
Number of beverage stations: 8
Manager: Sodexho
Paul Paltrineri, General Manager
Rob McFarland, Executive Chef