June 20, 2018  

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Freshens Fresh Food Studio comes to USM’s Asbury Hall

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As the fall semester kicks off, students at The University of Southern Mississippi will notice a brand new dining location located in Asbury Hall, Freshens Fresh Food Studio. Freshens opened this summer with condensed hours to give campus a taste of what was to come.

Now in full swing for the Fall 2017 semester Freshens brings a variety of unique offerings new to the Southern Miss campus community. If you’re not sure what you’re in the mood for, chances are you can find something on their diverse menu that offers flavors from around the world. Some tasty offerings include rice bowls, smoothies, stuffed baguettes, crepes, mac & cheese bowls, salads and more.

Rice bowls are served on a bed of rice, you can choose from eight chef created options such as Cajun, Florence or Spicy Korean. If you’re looking for something with a spicy kick, try the buffalo chicken.

If something fruity and refreshing is what you desire, you’ll find 15 fresh blended Smoothie recipes plus an Açai Energy Bowl. All recipes are gluten free and do not contain HFCS. For another light option, you can choose from one of the six hand tossed salads or create your own. This option allows you to add the fruits, veggies and protein of your choice to a signature crispy crepe shell.

Can you say stuffed baguettes? Sounds fancy, right? This unique culinary innovation makes a salad or sandwich portable and convenient. There are five to choose from: the Chicken Caesar, Mesquite BBQ, Po Boy, Western Scrambler or the Wingman.

In addition to the new food options on campus there is also a Starbucks “We Proudly Brew” concept within Freshens. This concept will offer coffee, tea, lattes, Frappuccino’s and more.

Freshens is located inside the brand new Nursing building, Asbury Hall.  Regular hours of operation are as follows: Monday – Friday from 7:30 a.m-8p.m. and Saturday – Sunday from 2 p.m.-8 p.m.

For more information please contact the Eagle Dining marketing department at 601.266.4296.