As a first-year dining at “Berg”—short for Annenberg, the dining hall for all Harvard first-years—you’ll often find yourself staring up at its soaring ceilings, glittering chandeliers, and the nation’s second-largest secular stained-glass windows. It feels grand, historic, and maybe even a little intimidating—like the space was made for you, but not by you. But that’s just at first glance.
After just a few days at Berg, that feeling begins to shift. You start to realize there’s something special about this place: the infinite possibility of making it your own.
When I first arrived at Harvard, I saw the dining hall as a place to recharge—protein, carbs (I love the fries!), sugar (there’s an ice cream machine with rotating flavors), and laughter with friends. But I never expected it to become one of my most creative outlets.
Day by day, station by station—Halal, Salad, and more—I found myself experimenting. Not because I didn’t like the hot prepared meals (I ate those too!), but because so many ingredients were available to me, and I wanted to take advantage of that. I started with simple custom bowls, which meant that if I didn’t like something, I could easily take it out. But soon, I wanted more freedom—and more fun. That’s when I turned to the drink station.
With so many juices, milks, teas, and syrups available, I realized I could build my own drink menu—and that’s exactly what I did. Here are my top five drinks I created that helped make Berg feel like my space.
1. Honeyberry Bliss
Ingredients: milk + strawberry slices + a swirl of honey + ice from the ice machine + whipped cream (credit for the whipped cream goes to my roommate, who suggested I add it!)
Why I love it: This was the first drink I ever made at Berg, during a dinner with all my roommates. It wasn’t perfect at first, as it was a bit too sweet for my taste, but creating this imperfect drink inspired me to keep experimenting and come up with better, more balanced ones.
2. Emerald Sparkle
Ingredients: Exact measurements are key to keeping this drink green instead of turning brownish: 50% orange juice, 50% blue mountain dew, and a scoop of lightly crushed ice from the ice machine.
Why I love it: I know mixing orange juice and blue mountain dew might sound strange to some, but if you give it a try, it actually tastes surprisingly good, just like any other soft drink with a twist on the color!
3. Crimson Calm → (formerly “Bloody Rage”)
Ingredients: cranberry juice + apple juice + two drops of actual lemon taken from the halal section
Why I love it: I first made this drink during my freshman fall finals, a time when I often felt overwhelmed, which was reflected in its original name. But after the exams, I realized that all my hard work had paid off. So I renamed the drink Crimson Calm as a personal reminder of the peace and pride that come after hard work.
4. MFizz
Ingredients: lemonade + strawberry lemonade + two spoons of apple juice + one spoon of cranberry juice + ice from the ice machine
Why I love it: Each week after orchestra rehearsals with the Harvard-Radcliffe Orchestra and Bach Society Orchestra, I’d head straight to Brain Break—a late-night snack time hosted at Annenberg from 9:00 to 11:00 p.m. on weekdays. It’s a chance for students to grab snacks, make drinks, and take a break from studying—or snack while studying!
For me, Brain Break was the perfect moment to pause after a long day of classes, papers, and music—to laugh with friends and recharge. That’s when I started making MFizz. The “M” stands for Meena, and the “Fizz” is for the sparkling energy it gave me every time I made it.
5. Dreamer’s Fuel
Ingredients: Cranberry + lemonade + a few drops of honey + ice.
Why I love it: It’s easy and quick to make, perfect for when I’m in a rush, walking to my afternoon classes.
That quick, refreshing mix perfectly captures how small moments at Berg became part of my daily routine—and helped me make this place my own.
Now, as a rising sophomore, if I could meet my freshman self, I would say this: Yes, at first glance, Harvard seems grand, historic, and enormous enough to make any freshman feel overwhelmed. But soon, you realize that Harvard is something you create, and before long, you start to call this place home.
Everyone comes to this realization in their own way. For me, it began with crafting drinks at Annenberg—sharing my creations with friends and dining staff who were amazed by my mixes. It was a small, creative act that helped me feel connected to this new, exciting world. So if you ever find yourself at Berg, don’t be afraid to make something of your own—whether it’s a meal, a drink, or a moment. That’s how this amazing, historic hall becomes yours.
