Lunch break

Bob Handelman

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This spring, as the sun came out and Yale rolled back the most stringent COVID restrictions, the food cart chefs in front of Ingalls Rink were cooking. “I love the diversity of food trucks and have tried them all,” says Jeffrey Sprong ’22MMS (left, with backpack), a School of Management student. “I was getting enchiladas”—one of his favorites. Sprong and his lunch companion, Philipp Keckeis ’22MMS (right), also studying at SOM, opted for the cart run by a local Peruvian restaurant, La Molienda. “On a sunny day, it’s simply a go-to spot,” Keckeis says. Other options on a recent spring day: carts offering Thai, Ethiopian, and Japanese food. Bon appétit.