Students shocked to find sushi no longer sold at Spa

Returning students were surprised to arrive on campus this semester and find a Spa staple missing from the menu. The sushi usually located in a refrigerated glass display to the right of the counter was nowhere to be found; Instead, sushi lovers were greeted by the takeout boxes of fried rice and spaghetti which now populate the display. 

Annie Lee `20, a fan of the salmon rice bowls that the Spa used to carry, told the Echo, “I was definitely surprised the first time I walked up to the regular sushi spot in the Spa and discovered a bunch of Take-Four-looking boxes in its place. As someone who lives in co-op and is off Colby’s meal plan, I was really looking forward to taking advantage of conveniently grabbing some sushi from the spa if I was in a rush and couldn’t prepare myown meals.” 

Aidan Sweeny `22 agreed. “I had sushi once a week, and the poke bowl was so fire. I am so sad that it’s not here this year,” he said in a recent interview with the Echo.

The Spa, which previously employed a sushi chef, had offered a wide variety of fresh rolls, including Californian, buffalo chicken and salmon avocado along with poke bowls and seaweed salad. This provided a convenient and affordable option for students who wanted to eat sushi without having to leave campus. However, not everyone missed the fishy delicacy. Some students did not even notice the missing sushi. Others felt indifferent because they did not consider the sushi to be of high quality. 

However, students like Lee also expressed concerns for the itamae—the sushi chef that is no longer working at Colby. “I personally just really appreciate seeing more POC staff members around, but I also hope that Colby was able to offer these chefs another job somewhere else within Bon Appétit Management Company on campus,” Lee said.

In an email to the Echo, the College’s General Manager of Dining Services Marietta Lamarre said that management is in the process of searching for a new cook who can make sushi and participate in the College’s residential program.

“Once we find a cook we will start the program and rotate it once a week between Dana, Roberts and Foss,” Lamarre added. However, even if sushi returns on campus, it will no longer be sold at the Spa. Lamarre hopes the change will be an opportunity to make sushi more accessible to all students. 

Although Lee hopes to see sushi back soon, she stressed the importance of finding sustainable seafood sourcing and suggests lesser-known seafood options other than salmon and tuna, which both have faced overfishing threats in recent years. 

For the time being, Colby students craving sushi can check the menu at Foss for the occasional tuna poke bowls. 

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