“There is nothing like a home cooked meal” are words I took for granted until moving to campus. Now that I’m no longer home, I regret the times I skipped dinner at home or criticized momma’s cooking. The dining halls are not completely horrible, but there are some definite ways to improve. By watching “Family Guy,” I learned that the right way to do this is the “sandwich method,” which I will now employ. I am sick of eating the same thing every day, sometimes twice a day. Changing the type of chicken served is not changing the menu – chicken is chicken no matter if it is fried, baked, rotisseried or nuggeted. Animals were put on the earth for man’s consumption, and I know there are more animals than chickens. Let’s try a new animal. The dining halls do a good job of accommodating different eating habits. They usually offer veggies for the vegetarians, and the salad bar is well stocked. But let me point out, it is not a sin to switch up the vegetable selection now and then. In fact, it’s not a sin to change the entire food selection. Since we are on the topic of food, Tony Chachere’s is not the cure-all solution – it just makes food salty. Also, grease is in no way favorable. It is not a seasoning, nor is it gravy. My next issue with dining halls is their locations. I understand those who decided the locations wanted the dining halls to be close to the dorms. But this idea does not work for a student like me who has very little time between classes. I just can’t get to the dining hall for lunch. I have a very simple solution to this – we should build an enormous dining hall in the middle of the Quad. After all, we spend millions on useless things like new, spacious digs for Student Goverment. Let’s spend money on something all students can enjoy. I know it cannot be easy feeding campus residents. But I do believe there must be some ways to improve. After all, my meal plan cost more than $1,000, and I purchased one of the cheaper plans. They’ve got the money. Why don’t they spend it?
—-Contact Allen Womble at [email protected]
Dining halls need more food variety
By Allen Womble
September 30, 2007