Summer Eating at the U

Spicy Fried Chicken with Rice and Egg-Drop Soup

Spicy Fried Chicken with Rice and Egg-Drop Soup

It is a big transition from the school year to the summer at Union. The greatest difference is the need to provide your own food. No more dining hall food or declining balance (Declining balance is the virtual currency that is stored on your Union ID to purchase food at the Union food outlets). To be honest, cooking at Union is not the easiest task:

  1. You only have a small dorm-room fridge to store your food.
  2. The Minerva kitchens lack utensils or cooking implements.
  3. It is expensive to purchase all the staples you might take for granted in your own home (like milk, potatoes, or salt).

Of course the answer isn’t to rely on Chinese takeout and frozen pizza, although I know a few people who are doing just that. My roommate and I have joined culinary forces in an attempt to take advantage of what Union has to offer. We have a rice cooker in the room and the college does have some good cooking resources:

  1. The Minerva kitchen is equipped with a full stove and oven.
  2. Each Minerva and each fraternity has its own grill.

Mealtime has quickly become a competition between various rooms but we are winning because, let’s be honest, physics majors are always the best cooks. I expect our culinary endeavors will only improve with time as we purchase the staples we need to pull off some real meals.

The following two tabs change content below.

Xavier '16

Xavier Capaldi comes from a homestead in Northern Vermont where his family raises sheep, chickens, and rabbits. Xavier was homeschooled his entire life before college. He is majoring in physics and minoring in nanotechnology and math. At Union, Xavier is the social host of the Beuth Council. He is also the captain and president of the rugby team and is a tutor in the Physics Help Center. Xavier has participated in a variety of research projects including: the study of embryonic heart development, analysis of gas released during coffee bean roasting, the development of a vanadium catalyst to neutralize chemical warfare agents on fabric, and study of the crystallization of polyethylene oxide.

Latest posts by Xavier '16 (see all)