soon got tired of them and de
manded more meat. Fred
Babcock acknowledges the dan
gers of saturated fats but defends
the food service’s position. “A
certain population demands that
we serve that kind of food,” he
says. As an example, he says that
the average 18-year-old male
who grows up in Oregon is proba
bly accustomed to McDonald’s
style meals. He cites the take-out
figure at Hammy’s where almost
all tne food is saturated with fat.
An incredible 4,000 orders are
processed per month at
Hammy’s. Unless the students
change their minds about such
foods, the food service cannot
reduce fat-laden entrees sub
stantially.
What do the students say?
Charlene Chia who has lived in
the dorms for two years says that
she prefers not to eat deep-fried
entrees. However, when there
are no other alternatives, she
eats what there is. She works in
the cafeteria as well and says
that it is hard on both sides.
Usually she sees a student come
in, frown and take just take
whatever is available. Lori
Brandt who lives in the Earl
!■- 111 ' =
complex says that she is usually a
picky eater. Cooking is one of her
pastimes and she sometimes
finds the choices available unac
ceptable. She tries, however, to
vary her diet and eat as healthily
as she can. LWS (who does not
want to be identified) is a fresh
man. He finds the food “pretty
awful" but eats it anyway be
cause he has paid for it and has no
choice.
But dorm residents do
have choice. They can chose not to
eat entrees and salad items put
out for them. If enough of one
kind of food is ignored, the cooks
do not serve it again because it
would be a waste. A more positive
way to do something about your
complaint is to take on the re
sponsibility of student food repre
sentative. In the past years, each
residence hall elected a food rep
as part of the hall committee. The
rep attends the meetings that are
held weekly to decide the menus.
The rep could be your voice.
Those who do not want the posi
tion can help by continuing to
give feedback to the rep. Elva
Koepp says that the concept of
food reps has fallen through
these past two years because of
Microwave Stirfrv
(All these ingredients are standardized cafeteria items)
Vegetables from the Salad Bar:
Broccoli Florets
Sliced Mushrooms
Spinach
Sliced celery
Bean Sprouts
Shredded Carrots
Julienned Turkey Ham
1-2 tsps. of oil (from salad cruets)*
1-2 tsps. of soy sauce*
Pepper*
1 tsp. of water
Toss ingredients in a bowl and microwave for 2-3 minutes.
*Season to taste.
lack of interest on the students'
part. Other suggestions could bo
more communication with the
food supervisors in your particu
lar cufeteria. You could even
bring recipes from home which
the cooks may use. At Seattle
Pacific University, that it what
some students have done. And
some have been used. You can
even bring your concerns to the
director himself. Fred Babcock
has assured that the food service
has an open-door policy. Anyone
who needs information should
ask for it.If students do not care
enough to make sure their com
plaints do register, then all they
can do is sit back and chew!
PACIFICA
RADIO
NEWS
Bringing you stories and
perspectives commercial
news doesn’t cover.
WEEKDAYS AT 5:30 PV1
ON 91.9 EM - KRVM