University of Michigan - Michiganensian Yearbook (Ann Arbor, MI)

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- : L= ' -. - Students wolk ' down the path behind Alice Lloyd Hall towards-trie bridge- leading to the Undergraduate Science Building and Central Cohtus. Students living on the Hit) tooirtis mony shortcuts afthey could to. make the trek to Central Campu; as short os possible, especial! winter months. S. Jerome p iofo Tl

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Off-Campu S Cuisine by Cfiris ftlbanese Condiments and quick-fix foods line the shelves of a local grocery store. Students relied on cheap and fast foods, such pop-tarts, to get them through their busy days. R. Peplinski photo A student stocks up on everything from chips to laundry detergent at Meijer ' s. Because most students were busy with school and other activites during the day, many could be found doing their grocery shopping late at night. 5. Jerome photo For the first time in their lives, students who lived off campus often had to forage and cook for themselves. As a result, meals were often less-than-perfect, even for those who had lived off campus for several years. Junior economics major Brian Restuccia was candid about his inexperience in the kitchen, and said that he still did not really know how to cook. Restuccia bought most of his groceries at Kroger and generally eats things that require no more than four steps to make. Such simple foods included spaghetti with tomato sauce or cold-cut sandwiches. When Restuccia did not cook for himself, he frequented Big Ten Burrito. While similar sentiments were commonplace among off-campus students, they were not absolute rules. Take, for example, junior history major Garrett Kern, who often bought fresh ingredients and cooked gourmet meals for himself. One such meal might have included roasted chicken, potatoes, carrots and onions, and sauteed green beans. Kern noted, home cooked meals taste much better than the ' food ' you are served in the dorms, even if you ' re not a very good cook. Some students, on the other hand, had no off-campus meal plan and eschewed grocery shopping and cooking, such as junior actuarial mathematics major Max Mikulec. Being a student-athlete, the rigors of school and playing a sport usually leave me with little free time said Mikulec. For this reason, Mikulec tended to eat speedily- prepared meals costing about five dollars each at campus restaurants such as Big Ten Burrito and Red Hot Lovers. Mikulec cited excessive costs as his reason for avoiding dorm meal plans. It seemed that there were three main factors affecting an off-campus student ' s dietary decisions: time, cost, and flavor. Nutritional balance might have been a secondary or perhaps tertiary concern for many students at the University, but with students ' hectic schedules, quick and easy ways the way to go-