University of Rhode Island - Renaissance / Grist Yearbook (Kingston, RI)

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Food 29

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Food for Thought Food, Glorious Food ... A very serious and fulfilling pursuit of college students is that of food. This is an ac- tivity that every student can sink his or her teeth into. In four years one can ex- perience all the different tastes and styles that URI and Rhode Island have to offer. Of course there are many factors which will determine the choice such as: time, budget, current cravings, at- mosphere, and mobility. To begin with, there are the three dining halls (we can’t forget these) . Roger Williams and Butterfield serve the standard dai- ly fare, and Hope Hall has the specialty dinners ranging from roast beef to the ever popular breakfast night. There is always the chance that your dorm will be having one of the notorious Fall or Spring cook-outs. Everything seems to taste better on a grill, even those hamburgers and hot dogs. Besides the excit ement of the food, these cook-outs provide an oppor- tunity to enjoy a few games of volleyball, croquet, frisbee, and a chance to enjoy being outside and socializing. If you are really lucky, your dorm may have a clambake. Somebody could volunteer a special (and secret) recipe for clam chowder, and no doubt the smell of steamers and corn will draw college students for miles. Even those people new to The Ocean State learn to ap- preciate clambakes and the abundance of seafood. Specialty dinners are another favorite activity. These can revolve around countless numbers of themes, many with an international flavor, or they may be a simple potluck dinner. The potluck dinner allows everyone to be involved and to try out their cooking skills, as well as trying out their eating skills when everything is ready. Even if you are not Betty Crocker it’s still fun to create a concoction of your own. If there are still rumbling stomachs to be quieted, you might try Kingston Pizza, Del Mor’s, The Cuproom, The Ram’s Den, The Coffee Bake and Caserta’s on campus. If you have the time and mobility to go off campus, then you can spend many happy hours sampling Rhode Island’s culinary delight. It’s guaranteed that you will find something to satisfy even the most selective eaters. If it is true that man cannot live by bread alone, then it is also true that col- lege students cannot live by pizza and hamburgers alone ... or can they? The variety of food choices on campus and off campus are so extensive that we can safely say — The Possibilities Are Endless! The Galloping Gourmet 28 Food

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College Professors — Making the Grade? Learning is a funny thing. It is funny in that a major aspect of the experience is drawn from the individual teacher. Students at the university find that there are a variety of teachers with their own unique methods of instructing to pick and choose from. Mr. Con D. Cending is one type of professor. He may appear passive and subdued outside of class, however his true colors are illustrated in the classroom set- ting. Mr. Cending is the type who takes immeasurable pleasure in terrorizing (and tyrannizing) students. The transformation he undergoes can be likened to that of the fictional character, Dr. Jeckyl Mr. Hyde. Yes, when the transformation occurs, Mr. Cen- ding’ s mere presence in a 100- yard radius causes students to quiver in fear. Mr. Cending talks “at” students, often punctuating his lecture content with his own opinions (which he expects to be taken as undisputable fact) . This Great Communicator of personal knowledge will overwhelm and humiliate any student who dares to ask a “dumb” question. Ima Relic (Ms. Relic as she prefers) is another type of teacher. She is not ferocious as Professor Cending — mainly because she lost her bite quite some years before. Ms. Relic is a teacher who is well beyond the age of retire- ment. She’s the person who never leaves her classroom because in the back of her mind is a fear of being sent away to the “Old Teacher’s Home.” Unfortunately for the students in this situation, the class material is as outdated as Ms. Relic herself. She tends to teach the same old tired curriculums year after year after year . . . 7777 30 Teachers