DORM FOOD
Change is small after chefs' visit
By Linda Sleffel
The visit of three General Mills chefs to KU has produced no noticeable change in dormitory food, according to residents. A survey of residents of 17 dormitories and scholarship halls failed to find anyone who had noticed improvement in the food since April 26 and 27, when the three demonstrated new foods to house mothers and dieticians.
Bill Ramsey, Oswego freshman, described the food at Templin Hall as "the same old fare," and said he had seen no change since the demonstrations. His comment was typical of those interviewed. Generally, there were few complaints about the food. "It isn't that bad," Ramsey said. "Sometimes we have a few bombs, but that's to be expected."
Bill Beard, Salina freshman, said the meals at Jolliffe Hall were "generally okay." Sometimes it is better and sometimes worse, he said, but it is "fine food for what we're paying for it."
A FEW students reported new dishes on the menu, but frequently they could not remember exactly what they were. Apparently few of the new dishes introduced by the chefs are appearing regularly in the residence halls.
Carol Miller, Bethlehem, Pa. sophomore, who works in the Ellsworth Hall cafeteria, said some of the sauces and desserts demon-
System-with a tongue-in-cheek attitude, she proposes a "system of honors and awards for those students who, with skill, courage and imagination, barely squeak through and manage to graduate at the bottom of their class."
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HOWEVER DARK the student may see his fight against the "almighty A." some people such as Margaret Bennett in an article for the "Saturday Review," can see a humorous side.
Grinnell, Iowa, face extra loads of hours needed for graduation if they cut classes during the 24 hours preceding vacations. Grinnell administrators add an extra half hour requirement for graduation per class cut.
An honor society for the bottom 10 per cent of a graduating class would be called Beta Phi Kappa. This society, she suggests, would be complete with motto, "Pelle nostrorum dentium" (by the skin of our teeth) and fraternal handshake (a kind of massaging together of the palms, designed to erase the crib notes written there.)
Through bluffing his way through college on a minimum of facts, the "summa sine laude" speaker, known as the "avodictorian," would present a "hello to the real world, where a dedicated Beta Phi has no trouble making his mark."
strated by the General Mills chefs were being used. "They used them while the cooks were here," she said, "but we haven't seen them since."
Fire in Union
Miss Miller also reported the Ellsworth residents liked the new desserts and cakes introduced by the chefs, but did not care for the rolls and other pastries.
Three Lawrence fire trucks answered an alarm about 2 p.m. Friday in the Kansas Union cafeteria when a grease fire spread to stove flues leading to the roof. No estimate of damage was made at that time.
Scholarship hall residents have seen even less change since the demonstrations, since they plan and cook their own meals.
"There has been no great change in the food," she added.
"IDEALLY, WE ARE always using new recipes," said Dave Diepenbrock, Shawnee Mission junior, a resident of Grace Pearson Scholarship Hall. "Our food is always good, and I have seen no great change in the past few weeks."
The fire started on a kitchen griddle when a small amount of margarine ignited. At one time, thick smoke enveloped the firefighters and on-lookingers and forced evacuation of the kitchen.
THE RESIDENTS of scholarship halls were generally more enthusiastic about the food than were dormitory residents. Marilyn Cathcart, Manhattan freshman, said there were few complaints about meals at Douthart Hall. "After all, my friends are cooking it," she said.
Dormitory residents were more noncommittal. Most of them said the food was "all right" or "not bad" and few reported many serious complaints. The only significant changes in meals that they described had been results of changing dieticians, and not of the new dishes introduced by the General Mills cooks.
Daily Kansan Monday, May 16, 1966
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