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

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..all we could see were blue, ROSS FOOD green and grey colors and a constant dripping... A jar of moldy applesauce srts on the counter, waiting to be taken care of. Green and gray mold was inevitable, and to some, unavoidable, as time spans between grocery shop- ping trios for students could last weeks. K. Matta photo A vegetable drawer m the ndge boasts fresh basil, carrots, a rotten onion, and a disgusting yei ' ow slime. Cleaning out the refrigerator was the last thing on a busy student ' s mind. and the neglect was often obvious when it finally came time to Ditch old food. K. Malta jbhoto MICHIGAN LIFE 47

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A half-eaten roast beef sandwich sits on a kitchen table as the cheese begins to decompose. Take-out delicacies, once the highlight of a student ' s day, turned sour when for- gotten about in the fndge for weeks on end. K. Malta phoio By Yun Sang Park learned a couple important lessons after leaving cooked rice in a steamer for more than three weeks: although spoiled milk was nothing compared to the stench of the rice forgotten in a steamer, the beautifully colored and textured composition of month old steamed rice was something else. University students often learned such lessons, whether in dorms, apart ments or houses, as it was easy to leave food out and forget about it. Even the simple jobs of washing dishes or taking out the trash were often neglected. However, such experiences were sometimes hard to forget. Park, a junior SNRE student, was still in awe at the mixed feelings he had for the rice. When I opened the steamer, the smell that literally exploded out of it was indescribable. I had to take it outside and let it sit in the sun for days. However, I noticed the appearance of the steamer pot full of molded rice. To my surprise, it was quite beautiful. I could see varying shades of blue and green, and the mold looked so soft and cottony that I wanted to see what it felt like! Park was truly captured by the contrast of unbearable stench and unexpected beauty. Gross food experiences extended beyond forgotten food. Talia Miller, a LSA soph- omore, was down to the last of her salad when she noticed a bug crawling around at the bottom of the bowl. I didn ' t care to figure out what it was exactly. All I could think about was the fact that there was a bug with lots of legs crawling through the salad I had just finished eating. Elizabeth Graham, a junior in the program in the environment, also commented on her experience with disgusting food. Over winter break, we forgot to turn off the refrigerator, so the residence halls turned it off for us. When we got back and opened it up, all we could see were blue, green and grey colors and a constant drip- ping... There seemed to be a common theme along all of these stories. Whatever your favorite color was, you could find it when something went wrong with your food. Andrew Chandler, a sophomore e neering major, attempts to thirty Whte Castle hamburgers,! fast-food Chan ' s ' Crave Case,! West Quad. Zany college incic like this one would be remerr for years to come. J. Neff photo I 46 MK 1CHIGANENSJAN

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Senior economics mapr A Guzowski prepares the cups game of Beer Pong on a Thurs night. Drinking games were entertaining way for students to p time at parties or have fun with ct friends. K. Staner photo DRINKING GAMES Two students team up to squash the competition in a drinking game. Competition provided extra incentive to drink more, perhaps more than intended Q.T.S. photo Ashley Welton, a junior architecture major, engages in a game of Beer Pong as senior English major Carty McEntee enjoys the fun. Beer Pong was a game that could sometimes get ultra-competitive, but in small, more intimate settings, close friends came together just to have fun. A. Summers photo Intoxicated sophomore Maz con- centrates heavily on the game at hand. Drinking games, seemingly simple when sober, took on a new level of difficulty when drunk. G.T.S. hhoto 48 MK HIOANKNSIAN