While most students left campus and were welcomed home with freshly cooked food over spring break, students on campus were faced with a surprising challenge. For some, dining turned into more of a test of endurance rather than a source of nourishment.
When asked about their experiences, some students struggled to put their thoughts into words. Prince David Dwamena, ’28, summed it up by saying, “It wasn’t the best when compared to normal days” and “the food that was available wasn’t super great.” His comments reflected the general sentiment among those who relied on campus dining over the break.
One particular example stood out on Saturday, March 15, when breakfast options included a breakfast chorizo burrito, chorizo potato hash, potatoes O’Brien, cinnamon raisin French toast, scrambled eggs and chicken sausage patties. While the variety might appear decent at first glance, the heavy reliance on chorizo in multiple dishes raised eyebrows among diners.
Some students also felt the repetitive use of ingredients like chorizo overshadowed the more standard offerings. However, Parkhurst Dining did provide a few alternatives, such as the omelet bar and oatmeal bar, which offered a degree of customization for those seeking other options. These additions were appreciated but did not entirely offset the dissatisfaction with the main selections.
Dwamena also mentioned that while he would consider staying on campus during future breaks, he would seek alternative, sustainable meal options rather than relying on the dining services provided on campus.
Andre Anderson, ’28, shared similar concerns. “There were not many substitutes available for those with dietary restrictions.” Students with specific dietary needs, were left to find their own solutions, noted Anderson.
Frustrated by what he described as an inconsiderate oversight, Anderson eventually decided to travel to a restaurant in Meadville to explore other dining alternatives. He also expressed dissatisfaction with the portion sizes served, noting, “The bowls magically became half their previous size.”
The logistics of meal access over the break further complicated matters for students. With Brooks Dining Hall closed, students had to walk to McKinley’s for their meals, only to find that limited stations were operational. The few that remained open did not offer their usual menu items, a change that many students found disappointing. Moreover, breakfast and lunch options were generally seen as superior to the dinners provided, leading to further frustration.
Leslie Briseno, ’25, highlighted the difficulties of coordinating meals with her schedule.
“The food wasn’t the worst,” Briseno said, “but they ran out so quickly… Sometimes when I arrived, there was nothing available.”
As a result, Briseno often resorted to eating plain rice when nothing else was left. Although the Pine Market at Brooks remained open, it was not restocked during the break, likely to prevent spoilage. However, once students began returning to campus, the market offered a wider variety of options.
Briseno noted that she and her friends often dined out, cooked their own meals or used Doordash as alternative solutions.
“These seemed like our best bet,” she added when reflecting on her meal options during the break. Despite these challenges, students were still able to monitor their meal swipes and account balances through the GetFood App, which provided some degree of convenience.
Dwamena, Anderson and Briseno all offered advice for students considering staying on campus during future breaks. They emphasized the importance of being prepared for potential issues with dining services, including the possibility of limited options and insufficient portions. They recommended that students plan ahead by having backup meal options, such as groceries or access to alternative dining arrangements. While dining staff have managed situations differently in the past, such as keeping Brooks open while McKinley’s closed, students should remain proactive and adaptable to ensure their dining needs are met during these periods.
The March 15 breakfast symbolized the broader issues with campus dining during the break, serving as a reminder of the challenges faced by students who remained on campus. While the dining experience improved once the semester resumed, the dissatisfaction voiced by students highlighted the importance of addressing these shortcomings for future breaks.
Students who stayed behind have expressed a hope for change, whether through better planning, more diverse meal options or improved communication from dining services. Their experiences suggest the need for a dining environment that supports all students, regardless of the time of year. As the college community reflects on these concerns, there is an opportunity to ensure that future breaks provide not only sustenance but also a sense of care and consideration for those who call campus home.
