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All summer, I was reminded about the change in dining services Arcadia had made, and how it was going to be better and more nutritious. Truthfully, I always like trying new things, so the idea of getting new entrees this year was exciting.
Long before college, I made the choice to rid my plate of meat, dairy, and eggs. This is easier than one would think. Things like rice, beans, and corn are staples and really inexpensive, especially when bought in bulk. In the Dining Hall, there are easy, simple foods that are vegan-friendly, such as lettuce, carrots, fruits, and fries. But the truth is, I’d always wished they’d bring out pizza topped with vegan cheese or make a nice, healthy vegan entree.
When I came to the Dining Hall my first week back at Arcadia, I won’t lie– I was not impressed. The food selection wasn’t much different, and the vegan options were just sides. It wasn’t until the second week that I noticed falafel, curries, vegan shepherd’s pie, breaded buffalo, and lo mein with tofu being whipped up in the kitchen.
Not to mention, many of the Metz Dining Service workers are the same as last year, with a few additions. I like having the same faces, because we had already grown familiar with one another.
Now, there are some improvements I wish to see in the future for the Metz, but I appreciate their attempts to hear the wishes of the students. On the weekends, the brunch provided is rather repetitive, and I wish that a staple such as an oatmeal bar was provided. Oats are rather inexpensive, and toppings like nuts, coconut flakes, cinnamon, raisins, and brown sugar are not too hard to get. The good news: These are things that can be addressed at Metz’s Dining Committee meetings (there’s one on Nov. 27).
All in all, I am impressed by the new dining service and am satisfied as a vegan, out- of-state student who can’t run home and get a quick home-cooked meal.