Food allergies are serious — students and dining halls alike have to pay more attention to cross contamination and labeling. While Cornell has made great strides to make its dining halls accessible and safe to everyone, they must refine their labeling process to be more specific when it comes to the label “tree nut” and be careful about container placement.
After I received my Cornell acceptance letter, I dove head-first into every Google search about campus, wondering what the food would be like. It seemed silly, but it was something that mattered to me. Navigating campus eateries, both on and off campus, I’ve mastered the perfect places to visit for every scenario. Here are the best places to eat on campus for oddly specific scenarios that I’ve encountered (while living on North Campus):
When it’s nearing 2 a.m. and you have the munchies, you go to Bear Necessities on North Campus. Those churros hit different.
Unlimited Forks are soon to arrive at Cornell dining halls, notably Robert Purcell and Toni Morrison dining. This is a huge feat, considering that forks are essential to eating foods like noodles, salads, many kinds of meat and more. The estimated arrival date of the much-anticipated Unlimited Forks is January 2035. Last semester, students complained of going to dining halls, sitting down, forgetting utensils and then walking around looking for the utensil station, only to find no forks — only a plethora of knives and a small handful of spoons. Following this, an intense internal debate would ensue about if it’s worth eating salad with a spoon.
As my first semester at Cornell wanes, I have had moments where I felt like I have known everything about dining here. I can proudly say that I have been to most of the dining halls and eateries on or around campus. But alas, I am only a freshman. Many seniors — those who have braved the Ithaca winter for four years, somehow continued to go back to Okenshields repeatedly and have experienced everything that Cornell has thrown at them, are the ones with the actual knowledge. Although the COVID-19 era of Cornell Dining may taint their opinions, I decided to sit down with a few to hear their views on Cornell Dining eateries around campus.
In the early 1970s, Americans were experiencing their first strong wave of vegetarianism, as hippies and environmentalists alike were embracing the meatless movement. The people were speaking up, and they were speaking loudly, calling for vegetarian meals to become normalized and incorporated into everyday dining. At the same time, in wintery upstate Ithaca, a group of young adults banded together, not knowing yet the legacy they were soon to create. Some were Cornell students, while others had traveled to Ithaca to join the Lavender Hill commune, a coterie of LGBT+ hedonists. Together, they formed the Moosewood Collective, serving as founders, owners and operators of Moosewood — what is widely recognized as one of the longest-running vegetarian restaurants in the United States.
Since its genesis in 1973, Moosewood has expanded, renovated multiple times and has become the name behind one of the most popular vegetarian cookbook series of all time.
As my first year at Cornell comes to an end, I find myself with a collection of make-shift recipes for snacks and meals that fueled my body over the busy months of the school year. Multiple times, I’ve found myself with a hungry stomach and limited time to fill it, influencing me to look for quick and easy snacks. Below are some of my favorite recipes and snacks that are perfect to make in a limited space and time frame.
Frozen grapes are a simple and easy snack when you are craving a bit of sweetness but don’t want anything too heavy. Simply buy a pack of grapes or find some in the dining halls, put them in a Ziplock bag and pop them in the freezer. After a couple of hours, they should be ready to eat!
Something magical is cooking at 435 Wyckoff Ave. Behind the unsuspecting kitchen doors, Chef Jazmine Hammond prepares meals that are sure to satisfy just about every hungry sorority girl’s appetite. From decadent french toast to Korean street tacos, there’s nothing Hammond can’t cook. Recently, creative cupcake creations like cookies and cream and blueberry cobbler have been up for grabs as a post-dinner treat or late night study snack. I found out that these cupcakes are a part of a larger endeavor of Hammond’s: her catering business.
About a month ago, I was curious about what supplements Cornell students take when they workout. I investigated, finding that the average Cornellian may use pre-workout supplements now and then, but generally does not have a strict diet or supplemental regiment when working out. This time, I wanted to dive a bit deeper into this topic. An intramural soccer champion may be a hell of an athlete, but there is a stark difference between the average intramural Cornell athlete and a Cornell D1 student athlete. I wanted to find out what goes on behind the scenes of D1 athletes.
To the Ithaca native, Aldi might just be another supermarket to hit on the list of Sunday errands. To me, Aldi seemed like a store full of adventure. I was driving back to Ithaca from a weekend away visiting family upstate. My mom asked me the classic going back to college question: “Should we stop and get some snacks for you?” I answered the question with a wide smile. “Of course!”
With the word “snacks” being thrown around, my mind automatically went to Trader Joe’s.
Content warning: this article contains content relating to eating disorders and relationships with food. Walking through the dining hall, I contemplate what to eat; the pizza looks good, but I don’t think that’s healthy. Ice cream, obviously, is delicious, but then I ask, “am I just using this as a way to cope with my emotions?” I decide to get a salad, wondering how some people around me just eat whatever and don’t gain weight. I wonder why I care so much about what I eat — it’s because I always have. However, there’s a fine line between caring about what you eat in a way that’s helpful and paying attention to your intake in a way that’s obsessive.