Yale Daily News

Updated: Tuesday, December 2, 2008 at 11:22am

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Davenport College display cook Sheama McNeal and other University chefs face continual challenges when preparing organic and sustainable food items.
Ryan Galisewski/Staff Photographer
Davenport College display cook Sheama McNeal and other University chefs face continual challenges when preparing organic and sustainable food items.

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“Those muffins were tasty damn delicious! I GOTTA HAVE MORE!” says one.

“I was having a bad day until I ate one of the raspberry cupcakes,” says another. “Then I ate another one.”

“O-M-G!!” says a third. “I think I had a lunch-gasm.”

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