Special Feature
Baker 101:
The Dish on Dining Hall Eats
Reporting and Photography by Caitlin Bigelow ’11
F
ood is a quintessential part of our lives. It helps define us socially and culturally, and hey, it usually tastes pretty good too. So for some the transition from Mom’s overcooked dry meatloaf to an unending line of buffet-style eating, tons of choices and the addition of all your best friends at the dinner table is the best thing that’s ever happened. Here are a few of students’ favorite additions to the dining table:
Pasta Bake “I love pasta bakes on cold days. There is something about the combination of melted cheese, tomato sauce and pasta that just warms me up and makes me happy.” —Katrina Woods ’14
Wraps “I like eating wraps because it’s a healthy alternative, I can put whatever I want in it, and they always switch it up and have different specials.” —Ezra Cassel ’12
Juniata College | Winter ‘11
Cookie Platter “This started as a soccer team tradition. For a teammate’s birthday we wanted to get creative in Baker so we took a big plate, filled it with cookies, heated them up in the microwave (that’s an essential part) and then scooped Butterfinger and cookie dough ice cream on top of the gooey warm cookies. Top it off with sprinkles…it’s really good!” —Lauren Brant ’11 8
Build Your Own Stir Fry “This gives you complete control of what you eat. You just heat your skillet, add what you want and enjoy. All the ingredients are laid out right in front of you. Would you like garlic, onions, noodles, pineapple, spinach…no spinach?” —Elizabeth Linde ’11