Really, you ate that?

College cuisine is a food free-for-all

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College life has a culinary tradition all its own, the hallmarks typically being fat, salt and the box they came in. Just for fun, we asked some of the people interviewed in this issue to tell us what they ate in college. And what about you? Is there a certain food that sustained you semester after semester? Post your comments below.

A lot of meals that came from jars
— David Whiting ’86, who, with wife Debra, owns Red Newt Cellars Winery and Bistro. Debra is an accomplished chef.

Veggie enchiladas
— John McGregor, MA ’98, owner, with wife Stacey, of McGregor Vineyard. Enchiladas were a staple, he says.

Spiedies and ice cream
— Tom Macinski ’78, who, with wife Marti, own Standing Stone Vineyards. The spiedies could be from any number of places, but the ice cream had to be served by Pat Mitchell.

— C. Peter Magrath, Binghamton president, who ate them while doing all-nighters and term papers at the University of New Hampshire.

Eggo frozen waffles, Swift Premium Brown ’n Serve Sausages, Tyson frozen chicken breasts.
— Shannon Hayes ’95, farmer and food writer. “If there’s one thing that can be said about me, I’ve come a long way.”

Ramen noodles and boxed brownie mix.
— David Hambleton ’95, organic farmer who is not afraid to eat a glazed doughnut now and then.

Crepes filled with potatoes, onions, carrots and green peas.
— Kalpesh Desai, associate professor of marketing in the School of Management. The dish is called masala dosais, and Desai ate them while a student at Bombay University in India.

Potato chips and chocolate chip cookies.
— Susan Terwilliger, clinical associate professor in the Decker School of Nursing. “I did not realize that my mother practiced portion control for us in the home,” Terwilliger says. “I went to a private girls’ college [Keuka] and, for the first time, I had unlimited access to potato chips and homemade chocolate chip cookies.”

— Patricia DiLorenzo, professor of behavioral neuroscience in the Psychology Department. “They just started having a grill where you could get cheeseburgers,” DiLorenzo says of her time at the University of Rochester. “I don’t know how many dinners I had that were cheeseburgers. It was preferable to whatever mystery meat they were serving.”

Pasta in any form, but especially with meat and vegetables in the sauce.
— Sven Vloedgraven, tennis player. Vloedgraven, a senior, eats it three or four times a week now that he has learned how to make it the way he likes it.