The last 6 months as a CMC graduate have been fairly normal. I’m living in the smoggy, popsicle-melting sprawl of Mercedes and Trailblazer haters that you all know as Los Angeles – West Hollywood to be exact. I’m still maintaining the Dr. Evil hairdo, rocking skinny pants and vans, and continuing to cling to my absurdly strong fear of Spanish 33.  On most days I feel like this is the longest summer I’ve ever had, until I realized Halloween is over and I couldn’t go to Harwood. It gets dark at six, the nights are chilly, and I’m beginning to see a decline in booty shorts on men in my neighborhood. I feel funny. I wonder, is this real life? Did these people respect my Gaddafi costume as much as I know you would appreciate the Facebook pictures of my virgin bodyguards?

So, after having these thoughts for a few days I started writing down some reflections on my membership to a society outside of the Claremont Bubble: what is cool about being free from school and what makes me yearn for the Van Wilder experience (Aravind would be my assistant). I made a list to organize my thoughts and avoid transitional sentences. Here it is:

1. Every weekend I seem to have the same internal struggle: cocktails at a bar vs. a forty, a Red Bull, and a bag of Hot Cheetos at home. See, on one hand it’s fun to dress nice and go to clubs where girls dance in cages. Yet nothing beats drinking Two Buck Chuck in you own apartment for a fraction of the price. When you’re a baller on a budget in the real world (like me – future bankers don’t worry) alcohol consumption suddenly enters your monetary conscience. What I’m trying to say is I can’t just walk into a Green Beach dorm room and flash my titties for a shot. DoS doesn’t pay for my booze anymore; they refuse to preserve our post-grad drinking culture. And to be honest, I don’t find it ethical that one percent of those associated with Claremont occupy ALL the free alcohol, while the rest of us are just hung out to dry. #Occupyclaremont.

2. It would be super nice to walk across the street and steal an entire loaf of 7-Grain Wheat Bread without the fear of getting arrested. That may be what I miss the most about college: the dining halls. More specifically, I miss my little curmudgeon, Dora. That’s right, Dora. If you’re a skinny white freshman girl who forgets your ID card a lot she’s probably made you cry by now. But she’s a sweetie underneath the growl, I promise. Dora and I were like two peas in a big swimming pool, just floating around talking about Luther Vandross. I made her a mix CD with love jams once. It was titled: To Dora, From a Sexual and Mythical Being. She told me I was crazy. I told her she should give me a free to-go box.

3. Having a shower I don’t share with a ton of other boys is fantastic. Stepping in body fluids doesn’t even occur to me these days. I can leave my towel in the bathroom without the fear of someone’s girlfriend borrowing it: Here babe, use the blue one. Oh thanks, I’ll leave it by the toilet because I feel no sense of accountability on a floor with 12 dudes. I especially don’t miss watching a bunch of buff freshman walk around shirtless all the time, trying to make me feel bad about these sexy love handles (sex handles). You gotta love a man with curves, amirite gurls!? #Feelingoodaboutmybody

4. It’s cool finally living near a Church of Scientology. Claremont is so anti-L. Ron Hubbard it makes me sick.

5. I don’t have any homework this week, or next. I’m not studying for a midterm. I don’t have to meet with a group of people later this evening to talk about a presentation we’re giving tomorrow and haven’t started yet. Just think, while you’re writing a paper in Poppa, I’m chillin’ on the couch, sipping Malibu Rum from a crazy straw and taking shots of Bailey’s every time an overweight mom on Extreme Couponing gets their balance to zero. And you’re right, that sounds horrible. But guess what, it’s better than going to sleep at 3 am and waking up 5 hours later to print out an unedited first draft at Ryal Lab, jammed, South Lab, damnit, Poppa, sh*t, oh my God, I’m completely f*cked… #LTAFAIL

6. I don’t care how many times a week you have to walk to Pomona, trying to drive past a Journey concert at the Hollywood Bowl is a thousand times worse. LA is notorious for traffic. Everyone knows that. Actually participating in the crawl on a daily basis is a completely different beast. It literally drives me insane, turns me into a silent, deadly, scorpion-jacket-wearing driver. I put on snow gloves, turn the subs up for Nightcall, and sit, fuming internally, imaging Carey Mulligan staring into my eyes, saying nothing, falling in love. Then when I can’t take it anymore I just lay the horn on for every poor sonofabitch in a BMW slowly poisoning our atmosphere. UNITED WE SIT IN LEATHER AND AIR CONDITIONING!

7. Finally, and I know this to be true for many CMC grads, I miss being able to walk a few steps to chill with my friends. I miss watching the men’s golf team tear it up. Just kidding. But you know what I mean, being around a bunch of people all the time, not really planning on doing stuff, just going with the flow, maybe playing intramural sports if you’re not too hung over. It’s easy. And that’s great. It’s college. However, I am still curious about this real world business.

Now for my plug… I’ve been doing a lot of freelance work in LA so far, a mix of random shit until someone buys my new energy drink, METHWATER 2000. Seriously though, I’ve started a website with the help of CMC graduate Kevin Burke ’11. It’s called Cardboard Smile. Currently, I’m looking for content contributors, so if you’re interested in showing off a short story, art portfolio, or just think it would be cool to write for the blog portion, send me a sample of what you do. You can find the submission guidelines here, or email me at alex@cardboardsmile.com.

Want more Dear A Mitch? Check out his advice on “measuring up,” heavy drinking and making your dream boy fall for you.

The roadblock to union-forming stems from a argument over which type of voting process will decide the issue. The staff-only group Workers For Justice has proposed a card check system, while Pomona’s administration favors the National Labor Relations Board (NLRB) process. The NLRB is an independent agency tasked with organizing union elections.  At its best, this system is the most democratic for the cause. But it can also be vulnerable to employer intimidation and long delays. Card check neutrality is a voting process that bypasses the NLRB, instantly forming a union when over 50% of employees vote in favor. This system is faster and less likely to be dominated by employers, but it instead can lead to intimidation by union organizers. To date, neither side has been willing to compromise on the voting method.

Student anger has only grown at Pomona since the movement began to unionize dining hall workers.

Though the distinction has not always been clear, there are in fact two organizations working in consort. The first is Workers for Justice (WFJ), a dining hall staff group pushing for a union through the card check neutrality procedure and non-intimidation agreement. Their student counterpart is Students in Solidarity with Workers for Justice (SSWJ), a student organization led by student organizers.

I find myself sympathizing deeply with the goals of SSWJ. Yet even as a signer of the SSWJ petition, I am worried by their rhetoric and methods. The group advocates an all-or-nothing approach and refuses to compromise with the administration on any of their key issues. While their dedication is certainly admirable, not everyone who supports the workers takes such a hard line. By making the cause ‘with-us-or-against-us’, Students for Solidarity forces many students, myself included, to either side with their demands or to leave the issue behind.

As an organization, we should credit them for the effectiveness of their campaign. In their underlying goal to provide a voice for the staff workers, they have undeniably succeeded. The organization has been covered in local newspapers and on several prominent blogs including the Huffington Post.

Still, many students feel that the administration is being unfairly vilified. While the administration has been unwilling to compromise on the card check issue, they have been receptive to many of the concerns and demands of WFJ. President Oxtoby has written three major emails to the Pomona community responding to concerns, and clarifying his administration’s position regarding the unionization process. This week, he plans on sitting down with dining hall staff to discuss staff concerns. Because of this apparent openness by the administration, many students worry that if the rhetoric and tactics used by Students in Solidarity do not change, the same alienation of the college community may result. In particular, I refer to the SSWJ’s stance against compromise on card check neutrality.

I am not arguing that the workers themselves should necessarily compromise on the issue. Maria R. Garcia, a Pomona dining hall worker for ten years, was one of the first members of staff to unite behind the proposed union. She believes that card check is the only solution. She said, “With NLRB they get all the power. It could go on for years. With the card check, it’s our voices, it’s our decisions.” There have been many reported instances of poor treatment of staff workers, including injury neglect and unpaid overtime. Garcia worries that without a union and card check, workers will be forced out of the conversation in the future. “We can’t be doing this every year. They need to give us a chance to work things out.”

Many on campus are also concerned about the seeming lack of division between Workers for Justice, the staff group, and Student in Solidarity with Workers for Justice. The distinction has gone unnoticed by many, including the recent article “Working For Workers” in the Claremont Port Side. This confusion has many consequences, not the least of which is that were the two groups the same, it might appear as though the students were exerting too much influence upon the workers’ decisions. Sam Gordon PO’11, media spokesman for Students in Solidarity, admits issues like these weren’t discussed appropriately in first wave of publicity but remains optimistic that the organization’s message and role will be more clearly defined.

“We were a little frantic and didn’t know the nuances of what we needed to do,” said Gordon. ”Since spring break, we’ve had the opportunity to refocus and we’ve been a lot better about making the distinction between students’ roles and workers’ roles.”

So what needs to happen? Both Pomona’s administration and SSWJ have roles to play. The administration can gain a great deal of credibility by admitting that the NLRB method of union creation has flaws, and explaining why, in spite of these, they believe that it is still the best method in these circumstances. SSWJ should continue their move away from direct representation of workers and towards their newly clarified goal of supporting the workers in their actions without necessarily taking a stance on the unionization process. Privately, several members of SSWJ have said that they believe that the NLRB process, if initiated at Pomona would likely form a union in a reasonable time.

As one member who wished to remain anonymous stated: “The workers have every right to demand the card check process, and we ought to let them have the voice to do so, but we can stand behind the staff without necessarily standing behind everything they say.”

Since you’re not always at a computer — you do have to go to class — we wanted to give you a way to get the Forum on the go, and since you’re always texting or talking, we figured we’d go to where you already are: your phone. We’re pleased to launch a mobile version of the Forum. Just browse to http://cmcforum.com on your iPhone, iPod Touch, Android, or Blackberry Storm, and enjoy an easy to read and interactive version of the site. You can check out all of our content — posts, photos, and tweets — and you can comment too. To make your life a little easier, we even added in the dining hall menus, which will be regularly updated with your options for lunch and dinner. We’ll be adding more tools and tweaking the design, so let us know what you think in the comments.

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While students from all the Claremont Colleges enjoyed the dishes of each of the visiting universities, the hits of the night were clearly the Beef Tenderloin served over Garlic Mashed Potatoes with Red Wine and Shitake Mushroom reduction and the pie station, both devised by Claremont McKenna’s executive chef, Alberto Gonzalez.  Both stations featured long lines of hungry students all night long. You can find highlights from last night below and the entire collection of photographs here.

Forum Fellows
Lewis Corson
Alex Mitchell
Alex Nazari
E. Madison Shimoda
Dan Evans
Max Mullen
Patrick Atwater
Nathan Bengtsson
Marcelo Andrade

Also, do me a favor. Stop reading for a second and look around your monitor. Notice anything different? Yeah, I didn’t sleep much this weekend, but I put together a redesign (that’ll hopefully be around for a while) to give more visibility to featured content and to open up some space on the homepage for some useful tools. Have a look there too at the tabs on the left-hand side. “Events” features an interactive calendar for campus orgs to post happenings;  “Food” lists dining halls hours and (more importantly) links to a spreadsheet with side-by-side menus; “Places” lets you know if important spots such as the library, the writing center, and the Hub are open; “Tweets” give you, well, our tweets; and “Reads” compiles the Forum‘s recommendations on worthwhile articles across the net.  These features should either make your life a little easier or a little less boring. Which is kind of all we’re doing here. Hopefully.

But here’s the math just in case…

On the meal plan, you can choose from the 16, 12, or 8 meals per week options. The prices have risen ~4-5% per year in recent years, and in 2009-2010 the pricing schedule is as follows:

16 meal plan = $6055
12 meal plan = $5560
8 meal plan = $5185

Each plan comes with a little “flex money” that you can use at the school store on candy, snacks, soda, toothpaste, etc.  Let’s count that as cash back because many students use it on stuff they would have otherwise spent cash on.

So we’ll subtract flex money:

16 = $6055 – 160 = 5895
12 = $5560 – 120 = 5440
8 = $5185 – 80 = 5105

Based on these amounts and a 16 week semester, if you use all your meals (that’s a big “if”), each meal would cost:

16 meal plan = $5895 / 16 meals / 32 weeks = $11.51 per meal
12 meal plan = $5440 / 12 meals / 32 weeks = $14.17 per meal
8 meal plan = $5105 / 8 meals / 32 weeks = $19.94 per meal

Keep in mind that nobody actually uses 16 meals a week except Sean Wasserman, the CMS Water Polo starting goalie, because he is “The Body.” In fact, rumor has it that the dining hall discovered that almost nobody uses all 16 meals (those under that plan use 14 on average), which is why the price difference between the 16 and 12 plans is so low.

Alternatively, there’s the option to pay per meal as an outsider every time you go to the dining hall.  Those prices are:

Breakfast: $7.50
Lunch: $10.50
Dinner: $13.50

Bottom Line: It’s cheaper to just pay in cash (a la carte) every time you go to the dining halls than to get the 8 meal plan, 12 meal plan, or in some cases, any meal plan.

Franco attributed the addition charge to rising costs of eco-friendly containers, “The cost of one to go kit is about 3 to 4 times the cost of what it was last year when we switched from Styrofoam (very inexpensive at the time) to the compostable.” According to the notice outside Mallott, “…Scripps College spends $18,000 per semester on paper products for takeout,” and the new charge ($0.50 for a clam shell container, utensils, and a cup) should just cover expenditures. Plus, there is a sense that fewer boxes would be better generally for the colleges; apparently it would “help the environment, help contain costs to keep prices as low as possible and help encourage a sense of community at the dining halls.” So to keep pace with rising costs and to reduce take-out usage, the dining halls are adding a pay-as-you-go fee for take-out kits. They have discussed making the charge payable by cash, Claremont Cash, and flex, but are still working out the details and are considering paid but reusable alternatives.

However students end up having to pay the charge, having to pay it now is certain–though this fact seems largely unknown. The Student Life and Claremont Conservative have speculated on this possibility, but some initial reactions from CMC students suggest most still don’t know–and aren’t happy to find out now. CMCer Julie Smith ’10 remarked, “This seems like the kind of thing they should have to tell students about before deciding. I mean, we pay over $50,000 per year for tuition, room, board and meals, but we still have to pay for takeout containers?”

Even at $0.50, the take-out charge could significantly impact students’ choices and day-to-day life, since the fee will have to be paid out of pocket, not through the total cost of the meal plan. If the change had been in effect this semester, those students with tight lunchtime schedules two days a week would have to pay at least $14 in takeout fees. Add in two more meals a week (maybe busy Monday and Wednesday dinners) and the total climbs to $28. A hypothetical hermit who ate every lunch and dinner in his or her own room would have to shell out $98 dollars to avoid the company of other human beings. Students with less flex to throw around might keep students from frequenting such student hangouts as the Muddhole, the Coop or the Hub.

Of course, the full impact of the change remains to be seen, but what’s certain now is that whether students are know it or not, come next year everybody will find that getting food from the 5C dining halls has just become a little more expensive.

Dessert is often the most enjoyable part of a dining hall meal.  Dining halls seek to satisfy students’ sweet teeth by offering a plethora of dessert options.  Almost every dining hall provides students with ice cream (both hard and soft serve), cookies and various other puddings or pastries.  While you might be tempted to merely choose one of the desserts prepared for you, ignoring these low-hanging fruit and creating your own dessert is the mark of a true epicurean.  By breaking through the false (and dining hall abetted) categorization of some foods as “dessert” foods and others as “non-dessert” foods you can simultaneously combat food stereotyping and liberate your taste buds.

The 22^nd Choice

1.       Obtain a bowl or to-go cup

2.       Find peanut butter from the appropriate dining hall area (crunchy or smooth)

3.       Use a knife to spread liberal amounts of peanut butter onto the outside of your bowl/cup.  It doesn’t have to be evenly spread.

4.       Get frozen yogurt from the machine (Vanilla works well)

5.       Add desired topping(s) (eg: chocolate chips, crumbled oreo, butterfinger bits)

6.       Mix thoroughly

This recipe has been traveling around campus (and the CMS track team) by word of mouth.  It is amazing.  The finished product tastes almost exactly like something you could order from 21 choices.  Of course, the dining hall version has the benefit of being virtually free.   The key breakthrough here is mixing peanut butter (not usually considered a dessert food) with frozen yogurt (a traditional dessert food).  The ingredients for this recipe can be found in every dining hall.  The only variation would be in the flavor of frozen yogurt available.

And now, onto the menus for the week:

Monday

Collins almost never gets the nod for Monday night, but this week it seems bent on changing that fact.  Collins is offering a Seafood Chowder Bread Bowl at the Options station, a Turkey Club at the Expo, and their weekly Gyros at the Grill.  Collins seems to be revisiting Mardi Gras with a Cajun themed Sausage Gumbo.

Alternatively, Scripps is serving a Turkey Bacon Melt at the Grille and has Chorizo & Cheese Quesadillas at the Expo.

Tuesday

Tuesday is a no-brainer.  None of the dining hall menus can compete with Frary‘s Burrito Night.  Go order a huge tortilla full of scrumptious Mexican food.

Wednesday

Frary earns repeat honors this Wednesday with its Japanese Night.  The first time I went to Frary’s Japanese Night it was only so-so, but I gave it a second chance and their  Chicken Teryaki was amazing (by dining hall standards, of course).  The ability to get multiple items in a single order also allows you to sample a variety of tastes.  If you have been to Collins sushi night for the last few weeks, I recommend changing up your routine and heading to Frary.

While Frary is good, Collins sushi still reigns supreme.  Frary’s Japanese Night allows you to sample multiple items, but Frary sushi is no match for Collins sushi.

Thursday

Every station is pulling its own weight this Thursday at Scripps.  The Grill is offering Chorizo & Cheese Quesadillas for those of you who missed it on Monday.  The Exhibition is running a Baked Potato Bar. Finally, the regular line is serving Beef Lasagna to satisfy your inner Garfield.

If none of the above dishes appeal to you, try Collins.  There you will find a Chinese Mandarin Salad at the Options station, Lemon Pepper Shrimp Linguini at the Expo and Sloppy Joes at the Grill.

Friday

While last week I endorsed the Collins Za-tar Hummus Bar, this Friday is all about Mudd. Mudd really does Friday dinners right.  Order an Individual Pizza and then take the edge off your appetite with a tender Carne Asada Taco while you wait.

Saturday

It seems like Scripps has more baked potatoes than it knows what to do with.  In addition to its traditional Steak Cooked to Order, Scripps is offering another Baked Potato Bar at the Exhibition station as well as Baked Sweet Potatoes in the normal line.

Sunday

Sunday features steak at Mudd, Pitzer, and Frary.  Mudd cooks steaks to order while Frary is serving flank steak and Pitzer offers delicious macaroni and cheese.

That’s all for this week.  Thank you for reading!

Recipe: Reformist Salad

Most people approach the salad bar with good and healthy intentions.  Campus diners heap hearty helpings of spinach and spring greens mix onto their plates, thereby satisfying ingrained maternal commands to eat green leafy vegetables.  Unfortunately, as we progress farther and farther down the salad bar, our salads become less and less healthy.  Spinach disappears under cheese, eggs, and Ranch or Thousand Island dressing.  While these extra ingredients won’t kill you, they also tend to detract from the overall healthiness of the salad.  The Campus Epicurean set out to solve this problem and came up with this:

Step 1: Obtain a plate and pile some mixed greens or spinach onto it.

Step 2: Add canned and fresh fruit, for instance: fresh cantaloupe and canned peaches or pears.

Step 3: Add craisins and walnuts.

Step 4: Use yogurt as your salad dressing.  Flavored yogurt tastes best, but plain yogurt will also work.

Step 5: Toss and enjoy.

This recipe may seem a little wacky, but keep an open mind and you will find it quite tasty.  Following this recipe conveniently combines helpings of fruit and vegetables into one dish.  This recipe was devised at Frary and works well with the salad bar there.  Diners at other dining halls may have varying results.

Now on to this week’s menus:

Monday

Head to Frary this Monday for Individual Pizza’s and, while you’re there, try the salad recipe above.  If you do go to Frary, consider getting desert.  Frary has been featuring very good ice cream choices for the past week.

Tuesday

On Tuesday stay at CMC and patronize our very own Collins dining hall.  Collins is offering Philly Cheese Steaks and Banana, Chocolate and Strawberry Crepes. As an added bonus Collins also has French Onion Soup. Last time they served this soup they had cheese and croutons to go with it.  While you will most certainly find better French Onion Soup in a decent restaurant, Collins version is very good for a dining hall.

Wednesday

This Wednesday, in addition to serving the best sushi on the 5-C’s, Collins is also serving Quesadilla’s, the perennial grill favorite.  So even if you are allergic to seafood, there’s good reason to eat at Collins on Wednesday.

Mudd also has a good lineup this Wednesday featuring Philly Steak Loafer Sandwiches, a Gourmet Burger Bar, French Onion Soup, and its normal Muddgolian BBQ. Mozzarella cheese and croutons are available at the Mudd salad bar for the French Onion Soup.

Thursday

This Thursday is the day to head up to the lovely land of Scripps College.  The weather is warming up, the fruit trees are beginning to bloom and Scripps dining hall has its Bread Bowl “Souper” Day with Thai Shrimp & Coconut Soup and Herbed Carrot Soup. If you’re not in a soupy mood, try the Italian Melt or Turkey Bacon Club Wrap.

Friday

Friday is Mudd’s day to shine.  Finish the grueling ten minute walk up to Mudd and enjoy Individual Pizzas Made to Order, a Wing Bar, a Carne Asada Taco Bar, and Clam Chowder.

Saturday

Scripps draws the crowds on Saturday for good reason.  This Saturday it features Grilled Steaks and, if you don’t want to wait in the line for steak, Cheese Tortellini at the Exhibition.

If you hate crowds, check out Frary on Saturday.  Frary is usually offering some sort of alternative steak, often a flank steak or beef shortribs.

Sunday

Every week all the dining halls shut down to watch Pitzer and Mudd compete for your ID card swipe.  While you can’t find a decent meal at 3 out of the 5-C’s on Sunday, Mudd offers Steaks cooked to order.  Pitzer does not cook steaks to order, but does have much shorter lines.  Incidentally, according to the word on the street, many Mudders flee the lines of CMCers at Mudd and eat at Pitzer on Sundays.

That’s all for this week.  Thank you for reading!

Village Dining Feature: Le Pain Quotidien

Rejoice, ye of good taste. Fine European food has come to Claremont. Le Pain Quotidien (French for “The Daily Bread”) offers village goers great Old World breakfast and lunch fare. Nestled right next to the movie theater in the new part of the village, the restaurant uses superb breads as the base for their flavorful entrees. Diners can peruse a menu of breakfast options as well as tartins (French for “open-faced sandwich”). I ordered the Shrimp tartine with avocado, tomato salsa & mango slices while my girlfriend ordered the Avacado tartine with nori seaweed, sesame seeds & scallions. Entrees are delicious and, contrary to normal American customs, on the small side for one person. Unfortunately, there is no such thing as a free lunch. Tartines at Le Pain range from $9 to $14. Add on drinks and dessert and lunch for two can get pretty pricey. Lunch for two could cost $30-$50. To save your wallet, make a trip to Le Pain a light lunch and stop by the Coop, Hub or Muddhole afterwards to really fill up. Alternatively, take your parents here when they visit and they can pick up the bill. Le Pain Quotidien is a Belgian chain with restaurants worldwide. Check out their menu at: www.lepainquotidien.com

Now on to the menus for this week:

Monday

According to some, in olden times Mongolian warriors would cook food on their shields, creating what we know now enjoy in chain restaurants across the land as Mongolian Barbeque. Pay homage to the Khans and their hordes by making Monday night Mongolian Night. Mudd is offering Muddgolian BBQ as well as a Nacho Bar. Compare and contrast with Pitzer, which is offering Mongolian Grill and its own Nacho Bar.

For the more health conscious, try Scripps where you will find (if their menu does not lie) a Caesar Salad Bar at the expo and a Crispy BLT Chicken Sandwich at the grill.

Tuesday

While the masses often stampede to Frary for Burritos etc. on Tuesday nights, you can blaze your own trail. Pitzer has its own Taco Tuesday and a Sundae Bar. The cooks even make the tortillas right in front of you.

If you don’t like tacos, head up to Scripps where they are serving Cheese Tortellini & Breadsticks and Philly Steak Pizza.

Wednesday

Every week Wednesday night is Sushi Night at Collins. Somehow Collins has figured out a way to serve sushi that resembles the actual thing to students every week. Collins has raised the bar for dining hall sushi and Scripps, Mudd and Frary still insist on serving students subpar sushi.

Thursday

Scripps takes first prize tonight with Red Curry Stir Fry Pork at the expo and a Sky Ranch Chicken Flatbread Sandwich at the grill.

Coming in second we have Mudd offering Muddgolian BBQ, a Pasta Bar and a Burrito Bar, ensuring that everybody can find something to fit their tastes.

Friday

Mudd still reigns supreme Friday night with Individual Pizza’s Made to Order, a Carne Asada Taco Bar, and a Chicken Tender Bar (although in my experience Mudd’s chicken tenders aren’t very good).

Saturday

The weekend means steak night for a lot of dining halls. Scripps has the best steak on campus (although it can vary from week to week). Saturday night is crowded at Scripps, so plan accordingly.

Sunday

Sunday features dueling steak nights at Pitzer and Mudd. Pitzer offers all USDA certified sirloin steak, while Mudd tries to make up for its slightly inferior steak with a nice Sundae Bar. Both places overcook their steaks, much to the dismay of rare meat enthusiasts, but Pitzer’s steak gets the prize for overall quality.

That’s all for this week. Thanks for reading! Feel free to leave any comments, suggestions or dining hall recipes in the comment section.