Alpha Sigma Phi's Darlene Barnes may be the only chef in America— or at least at the UW—who belongs to both clubs. A former Dallas-based personal chef, Barnes cooks alone for up to 75 hungry Huskies each night, on a weekly budget of $48 per head: phenomenally frugal when you consider her entrees.
On a Wednesday in December, Barnes prepared a supper of kale, twice-baked potatoes, squash from Carnation's Full Circle Farm, and "Mexican pot roast" procured from Creekstone Farms in Kansas, a supplier "that's doing business in a way I support," Barnes says.
The ensuing meal tasted a whole lot closer to heaven's zip code than that of Greek Row, where walk-in freezers are typically stacked high with processed fare.
—Mike Seely, '96, is managing editor of Seattle Weekly, where a longer version of this article originally appeared.