The gamecock. (Columbia, S.C.) 1908-2006, April 20, 1994, Page 3, Image 3
M
Campus (
'-"'By College Press Service
Candlelight flickers on the white
finen table cloths. The buffet line features
a carving station with top sirloin
of beef, smoked turkey breasts, quail
- and venison. The muted strains of
- some jazzy blues help add to the inti(nate
atmosphere. The chairs are
plush, the carpet thick, the dress
codes strict.
Welcome to the campus cafeteria of
) the 1990s.
For Carmen DiSylvestro, assistant
director of dining services at Salisbury
State University in eastern Maryland,
teaching students about the finer
points of fine dining is just as important
as English literature and world
economics.
In the campus dining room, the enHemy
is "boredom, monotony and stagnation,"
DiSylvestro said.
He is not alone. All over the counl'dty,
campus dining halls are ringing
'with a culinary revolution of sorts.
|>?Gone are the days of mystery meat,
" mashed potatoes with bright yellow
. gravy and lime Jell-0 dessert. Cafete>ria
food is no longer a contradiction
-,tfn terms.
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. university that specializes in business
, 2nd nursing schools, the upscale dining
room with its candles and soft
music is just part of a comprehensive
; effort to give students what they want
and what they need. Salisbury's regui
lar dining room may feature the more
Portable computers cause b\
1 Harvard stu
By College Press Service
CAMBRIDGE, Mass. ?At first
glance, the gray Apple Powerbook
doesn't look like a threat. After all, it's
small (measuring but a foot across
and weighing a modest seven
pounds), and it exists to help students.
But in libraries and lecture halls at
Harvard University, the first rumblings
of a backlash against users of this
I seemingly harmless piece of technology
are being heard.
As more and more students purchase
the Macintosh laptops, the clickety-clack
of noisy typing emanating
from the machines has attracted the
ire or inose students wno sun press
pen to paper.
Freshman David Harrison said he
gets irritated during reading period
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traditional cafeteria line with rock 'n'
roll on the loudspeakers, but the food
is definitely first class.
They fly in live lobsters form Maine,
offer rattlesnake, deer and buffalo
meat as well as gamefish during Game
Night, and even bring in opera singers
to perform during Italian Night.
At Wartburg College in Waverly,
Iowa, dining services offer 34 different
beverages, students can whip up
their own concoctions in woks, and
students' favorite recipes from home
are regularly given trial runs. If they
prove popular, they become part of
the regular menu.
AnH fit PninnbA C*aIIahp in CiIaiyi
iuiu ni iwauv/ivv v^v/iiv^v. in uaiviii,
Va., chef Bob Prophet plies a trade he
learned at New York's Culinary Institute
of America and practiced at
Hilton Head Island restaurants.
"Much of this is being driven by student
demands," said Dick Phelan,
who has been head of Roanoke's dining
services for 24 years.
"The biggest changes I've seen are
vegetarian entrees, self-service items
such as make-your-own waffles, pas
ta bars and concerns about fat. Three
or four years ago, everyone was
counting calories. Now they're counting
fat grams."
Getting a certified chef was a major
improvement for Roanoke College, he
added. Chef Bob, as he is called, lavishes
his customers with a wide
dessert selection of homemade pies
and cakes, fresh fruit and hard-scoop
izz at Ivy League school
dents compl;
when Powerbook users ignore the
"million signs" posted by libraries restricting
laptop use to certain areas.
"It really makes it hard to study,"
said Harrison, who wonders if Powerbook
users lack the requisite reading
skills to understand the restriction
signs.
Using a Powerbook can make the
users as uncomfortable as those
around them. Some students say that
when they take out their portable
computers, people treat them as
though they have a mild form of leprosy.
Junior Edith Replogle, a Powerbook
user, said she gets duty looks when
she uses her collapsible computer in
the proper areas of the library.
"I feel uncomfortable, even though
it's legal technically," Replogle said.
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ice cream. Pizzas feature toppings of
pesto, fresh vegetables and garlic with
white cheese sauce.
Phelan said the proof of the dining
hall's success is not so much in the
pudding, but in the pudding eaters.
"Our participation is up 10 percent
with 975 food contracts, and we are
feeding about 60 percent of the faculty
and staff," he said.
At Wartburg College, where Don
Juhl has been rood service director
since 1966, the fierce competition
from fast-food restaurants has sparked
many changes in his dining room.
"We have seven major fast-food
chains just two blocks from the
dorms," he said. "We've had to become
more competitive and have had
to really get into marketing or our
business will go elsewhere."
Wartburg's dining room is set up
with seven different food courts,
which works much better, Juhl said,
than the traditional single cafeteria
line.
"One of the most popular is the
wok court," he said. "We have six
woks set up and offer a variety of
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with three types of toppings and two
types of pasta. It's all self-serve."
Each year during the spring term,
Wartburg holds a recipe contest for
students for main entrees, salads and
soups. Each day, a new entry is tried
out. Anyone who tries gets a vote. The
winner gets added to the menu.
ain Apple Po
"One person once in a lecture
said I was typing too
loud, so I stopped typing so
loud. It wasn't dramatic."
Sydney Freedbert
Harvard Powerbook user
She also said she is so self-conscious
about her Powerbook that she
sometimes feels guilty about using it
even when no one else is around.
And freshman Peggy Nguyen, who uses
her Powerbook to take notes in lectures,
said some students purposely
avoid sitting next to her because she
is carrying a Powerbook.
But Sydney Freedbert, a senior and
SI
:ome more
College students 1
By College Press Service
STANFORD, Calif. ? In the beginning, tl
tery meat. Then came steam tables, whic
teria food, well, a little more gluey than
cared to contemplate.
Then there was convenience food and
and college campuses caught onto the n
ward healthier eating. Now institutions ar
ways to cut the fat in addition to serving iti
consumption.
"We have so many students from all o\
that we're trying to satisfy, it's a real cha
Shirley Everett, associate director of the 5
rv;_: c ? a ? e. f I .
VCIMiy L/IIUIlg ??CrVIlC3. f\l JU1IL1UIU, wc a
ians (12 percent by survey information),
students and athletes, among others. We
peting with Mom's cooking, and you can
"Students are eating lighter and are but i
much more selective than in the past," We I
Juhl said. "And very few of them come ing
from the traditional family where McC
mom stays home and cooks. Most of they
the students are more familiar with Di
convenience foods, the kinds of bur)
things they get at fast-food restau- ingi
rants, in the boarding schools and mail
high schools." "V
DiSylvestro at Salisbury agrees. Mar
"I find that you have to have a com- fron
fort zone for your customers, or they said
won't give it a chance," he said. "All loca
of our soups are made from scratch, fest
werbooks are
another Powerbook user, said such U
cold shoulder treatment isn't much of ren
a problem. . twe
"One person once in a lecture said dor
I was typing too loud, so I stopped con
typing so loud," Freedbert said. "It L;
wasn't dramatic." elec
But while some hate users for their sec<
noise, others rely on them for their ded
notes. Nguyen said that while some and
students isolate her, others purpose- Log
ly sit close by to copy the notes they Lan
missed. resj
"I get more positive reaction than plai
negative," Nguyen said, adding that noi:
sne uses tne computer Decause it v>
helps her focus and keeps her from boo
falling asleep. "There are some peo- the
pie annoyed by it, and some people relc
think it's the Coolest (thing) in the roo
world." floe
I Whaley'
Ticket Ti
Problem: What a
exam, yuur ruuiT
term paper and n
to see...a <
You n
your
Solution: Move
edge of campus,
living with on-cai
may think it cost
Whaley's Mill off
leases to uppe
students. So save
Whaley's Mill wh
Now
for Sumr
m
health c
find ways to inc
difficult that is."
tere was mys- Currently, the ui
h made cafe- ria-style meals a d;
one's palate staff members and
ucate students ab
"freshman 20"?tl
microwaves, , , . ~
dents gain their fir
indulgence in a hi,
e looking for Not the cafeieri
2ms for quick dishes, vegetarian <
yogurt. Students m
er the world get "grab and go" s
illenee." said cprtnrA ond o litA.n
' jvi viw oiiu a miv ii
Stanford Uni- Qn campus,
ierve vegetar- The. university d
international grilled items such
're also com- chip cookies are al
imagine how "We can't bake t
they have to look like Campbell's,
have a spice rack out in the dinroom,
but it all has to have the
lormick label because that's what
are used to seeing at home."
iSylvestro, who has been at Salis'
for eight years, believes educatstudents
about food is one of his
i jobs.
Ce're close to the eastern shore of
fland, and we get a lot of students
i New York and New Jersey," he
. "We try to introduce them to the
1 food customs. We'll have a crab
and bring in 15,000 crabs in sea1
1
too ioua
Undergraduate libraries are curtly
trying to avert a conflict been
those who use and those who
i't by segregating the potential
ibatants.
amont Library recently installed
trical outlets next to carrels on the
and floor. Library officials have
icated the area to computer users
renamed it the Lamont Laptop
e. jon Lanham, associate library at
lont, said the Loge was created in
jonse to a large number of comnts
made last semester about the
sy typing from the laptop users,
fidener Library encourages Powerik
users to work at the east end of
reading room, and Hilles Library
igates laptop users to the typing
ms on the first, second and third
?rs.
sMillo
Bettei
day! You didn't d
late accidentally c
ow this. The last t
dreaded parking ti
eed to n
life easi
to Whaley's Mill.
Whaley's Mill offt
mpus convenieno
s more to live clo:
ers low student rai
rclasspersons as v
; time, and money
ere parking ticket;
the past.
Pre-Leas
nerand I
wl
V
:onscious
:rease nutrition
niversity serves about 11,000 cafetety
to students. Twenty professional
dieticians help plan menus and edout
avoiding the "freshman 10" or
tie number of pounds that many stust
year away from home because of
?h-fat diet.
as offer entrees such as pasta, ethnic
dishes, salad bars, quiche and frozen
vho get hungry between meals can
I ? _i c - i
.anuwicncs irom an anemoon snacK
tight espresso bar and soda fountain
ining service also serves up popular
as chicken nuggets, and chocolate
ways a favorite.
:nough of them," Everett said.
son and serve them up with hush
puppies and fried chicken. In October,
we fly in 22,000 live lobsters from
Maine."
Salisbury serves about 3,500 meals
a day to a population of about 6,000
students.
"Our chef is the type of person who
likes to take risks," DiSylvestro said.
'You have to be a bit bizarre at times.
We celebrate everyone's birthday at
once wnn an eu-ioot ice cream sundae.
It's impressive."
Your
r Living
o well on your
Jiscarded your
hing you want
cket(s).
nake
ier!
Right on the
;rs off-campus
^ \ a /u: i _
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se to campus,
tes and special
i/ell as grad
r and move to
5 are a thing of
;ing
Faff '94
I ^ I
12??!
I I
lere home isn't far away
yMonday - Friday
-^9:30am - 5:30pm
254-7801
K 211 Main St.