Davidson College - Quips and Cranks Yearbook (Davidson, NC)

Page 26 text:

What ' s cookin ' ? Every year a certain number of students h choose to forego the conveniences and so cial benefits of Patterson Court and the c Commons, and elect, instead, to eat inde I pendently. Their reasons for cooking on c their own are as varied as the foods they r choose to prepare, but all admit that eating r independently adds a new dimension to [ their lives at Davidson. f Phred Huber says that in cooking her own t meals she has taken a big step towards in i dependence and learning to take care of herself. Phred places cooking on her list of c major activities and claims to spend up to : two hours a day in the kitchen. As she ( avoids the instant mixes and meals which i form the diet of many other independent i meal planners, she can justify the time she I uses to cook. There ' s a part of me in it. | she says about her food, most of which she ; makes from scratch. Phred specializes in ; Chinese. Mexican, and Italian cuisines, but also bakes French bread, quiche, and blends her own cucumber sgup. Elizabeth Smiley cites economy and a desire to eat healthy food as her reasons for leaving an eating house and cooking on her own. Although she occasionally experi ments with such dishes as a barley mush room casserole and ricotta cheese crepes. Elizabeth regularly lives on salads and the health-food staple, granola. By preparing her own food. Elizabeth saves half the eat ing house board bill. Rick Graves gives two reasons for his decision to eat independently: a desire to save money, and a love of cooking. Rick chose a vegetarian diet because he likes vegetables and could avoid the expense of meat. As he particularly likes Mexican food. Rick spices his meals with cayenne pepper. Pinto beans, rice, lentils, curries, granola, and cottage cheese serve as the staples of his diet. — Jane Harper nturous spirit, senior Lynne Rogich whips up ?dish in the privacy of her kitchen dormitory ' Se 2? STUDENT LIFE