That’s a relief - when you said “Canadian shells” I had an image of you eating those red and black check shirts/jackets. Then I started wondering how hard it is to shuck Canadians.
Well, given that it’s a kosher dining hall…
Only our Significant Others know for sure. 
Okay, now this gave me a flashback to a shirt I saw when I was in New Orleans:
Shuck 'Em
Suck 'Em
Eat 'Em Raw!
Ah, okay… so much for bacon, then.
Since when are Canadians kosher, though? We don’t chew our own cud, I’ll have you know. 
Do toes count as ‘cloven’?
Reading this thread I just have to wonder what’s on the menu at some of the premier culinary arts colleges.
Velveeta and potted meat on saltines.
Well, maybe if he had written it in English, people would have understood it.
This is America, after all.
Ahhhhh…I see part of the problem. You’re using the wrong tool for chiseling.
So today I asked, “Why Canadian shells?”, and was told that thye liked to pretend they have good food. Or something along those lines.
I doubt “Vegitarian Chili with meat” is that much clearer.
Besides, I put “Chili con carne” into Babelfish and translated from Spanish to English and it came back as “Chili con carne” as the english translation, so maybe they did!
In G. Gordon Liddy’s autobiography, he talks about his time in prison. As a comparative rarity of a highly literate man, he was often able to get “office-type” jobs in the various prisons in which he served his time. In one, he described the job he was given to type up menus for the prison mess hall. Seeking to make the food sound, if not actually be, a little more palatable, he would do things like substitute “fluffy June peas” for “Peas” in the menus, which at first caused the cook to ask him what he was talking about; he didn’t know how to make “fluffy June peas.” Liddy explained that it was just the description that was changing, not the food.
At around this time, Jewish inmates had won a lawsuit requiring the prison system to offer kosher food, and when he typed up those sets of menus, the prison official in charge of the operation ordered him to do the kosher menus over. “Regular peas,” Liddy quoted the official as saying, “are good enough for the damn Jews.”
They eat what they make generally. Ruhlman’s The Making of a Chef has details of his stint at the CIA (Culinary Institute of America).
The cafeteria at my old workplace did this too. They didn’t have plain old burgers, no. They had “Ground premium Angus beef patties”. It used to be an ongoing game to try to translate the menu into reality.