This year I started writing for the SJU student newspaper, “The Hawk.” Considering some of my favorite interests are food, health, fitness, and the community, I figured that I would be best suited to write for the lifestyle section. I wrote a few articles about charities, restaurants, and shopping in the city, but my favorite articles are the articles where I share my recipes with the readers. While I always wanted to attempt to branch out and write about something out of the ordinary, part of me felt the need to share all of my recipes and food ideas with the readers.
College has definitely ruined my microwave experience.
Over the past three years the microwave has been front and center on my kitchen counter. That has changed. After spending my first summer home since high school, I had been spoiled with real, home-cooked meals. I can no longer, with peace of mind, eat a bowl of microwavable mac n’ cheese or instant mashed potatoes.
It’s disgusting. Its as if food has been lying to me this whole time.
As such, I’ve taken to making more of my meals by hand. During a family reunion in August my great aunt gifted me with a lovely cookbook composed of family recipes dating back a few generations (mixed with some newer concoctions).
It’s no question that Philadelphia is known as the home of the “Philly Cheesesteak”. If you’re new to living in Philadelphia, you probably don’t know about all of the other signature foods that are unique to the city. While meat lovers may want to stop by Pat’s or Geno’s for an authentic Philly dining experience, these cheesesteak places aren’t very fun options for vegetarians. I’m a vegetarian myself, but I don’t like dragging my meat loving friends to vegetarian restaurants on a regular basis. I also don’t like eating a salad every time I go out to eat. Luckily, they are several places in the city where vegetarians and meat lovers can happily coexist.
I recently have been particularly sensitive to student’s comments about Campion food. I’ve heard people complain about food selection, operating hours, and workers. “The fries are always undercooked”, “I hate leftovers”, “the lines are too long”, “there are no vegetarian options”, “I’d rather starve”… Enough is enough!
It’s not your mom’s cooking, that’s a given, but it is good food.
The final straw was when a satirical article was published in The Squawk, the school newspaper’s April Fools prank, which thanked Campion for getting “to wait in a 20-minute long line for a crusty chicken sandwich served with gourmet shoestring French fries or a piping hot plate of mysterious chewy meat chunks with stale white rice”.