Food. We eat it every day. Some people are pickier than others. Some students will inhale anything, while others are overly particular about what they will allow to come in contact with their palettes. Now, with all of the changes that have taken place with Dartmouth Dining Services, the picky have become pickier and the easy-going have adjusted well.
Polina Says:
I have a couple of rules about eating. My personal favorite long-haired EBAs delivery man knows all too well that when I order breadsticks, I don't just mean breadsticks -- they must be crispy on the outside yet soft and chewy on the inside; two inches in diameter with ranch dressing to the right of the breadsticks and tomato sauce to the left for dipping purposes.
So, you can imagine my dismay when I arrived on campus, went to Collis craving only organic sprouts dipped in Nancy's own honey mustard salad dressing, only to find that I could order a cappuccino instead. So I looked to my roommate for help.
Carolyn Says:
I really couldn't care less about the changes in DDS because, honestly, they don't exist. After reading the 25-page article in The Dartmouth the other day about Director of College Dining Services Pete Napolitano's changes, I thought maybe I was hallucinating.
Where had I been going the whole week to eat? I thought they were the same places that I had gone last year. They looked the same, the food tasted the same and I felt the same after I ate, so I asked my roommate, who was crying about the missing grapes in the Collis salad bar, what all the hype was about.
Polina Says:
Isn't the difference between frozen yogurt brands apparent to everyone? Not a day went by last year when I didn't go to the frozen yogurt machine in Food Court right after I ordered that one slice of pizza that was sitting there all shriveled up under the fluorescent light.
But hello! I can't do that anymore.
Now my delicious desert is Colombo frozen yogurt, not "I Can't Believe It's Yogurt" frozen yogurt, and the effect is just not the same.
And what about those hummus sandwiches on fresh 12-grain bread that I used to order every day for lunch at Collis? Now I have to walk to some dark underground wanna-be pub in a basement to get them. I don't think so.
Carolyn Says:
I really wish that instead of spending my tuition on making hand-cut french fries, building a bank of fryolators, hiring cooks who specialize in the marche cooking style and installing steam-injected ovens in Food Court, Dartmouth had spent the money on something important like private bathrooms on the second floor of North Fayer. French fries are french fries ... what are fryolators anyway??? If I want marche cooking, I'll go on the French LSA.
So for those of you who are oblivious to all the culinary changes, Carolyn says, "You're not alone." And for those who are having difficulties adjusting, Polina says "We can get through this together. Blitz me. We'll have lunch."
