A Snapshot of the Class of 2013
Congratulations graduates! It’s been a long, enjoyable four years. As they say, we hope you’ve made the greatest memories you’ll never remember. Here’s a look at where you and your classmates are headed this year, produced by SpareFoot.com. Spare Foot is an online directory that helps you find storage places for all the futons and apparel you’ve accumulated over your college years. That’ll be pretty useful over your months of transitioning to the real world.
Exploring Collegiate Dining Trends
As high school seniors prepare to graduate, they flock to campuses in large groups to tour Universities and evaluate their options. Today, Universities heavily compete for enrollment and are improving many of their services just to attract students. Food Management’s March report on collegiate dining trends pointed to a number of features employed by Universities that turn campus eateries into recruiting tools. In our below audio story, University of Iowa freshman, Ethan Lucas acknowledges that when he sees a nicely renovated dinning hall, it makes a difference. Lucas’ marketplace is run by UI Dining Hall Manager Anne Harkins, who will explain how Burge Marketplace adds value to a UI education. Finally, see how your school compares to the Princeton Review’s top 20-campus food program, and learn what makes them stand out from the rest.
As the demand for college education rises, so does demand for a well-rounded collegiate dining program. Today’s students are not just seeking degrees, but an experience as well. Colleges across the country are making drastic investments to attract these students, and everyone benefits from the results – except the University pocketbook. From the start of 2012 to the end of 2013, the collegiate dining industry is expected to grow by 10.1 percent, meaning schools will be competing on a greater level than ever before.
One year into the University of Iowa’s Housing and Dining program, freshman Ethan Lucas says the dining program can make a difference for prospective students.
“When I visited they took us to Hillcrest dining hall and I thought it was very cool how there were different types of foods, etc.,” said Lucas. “Now that I am in Burge, I loved it and thought the same thing, but it gets repetitive.”
The quality of food can only take you so far in this industry. When it comes to creating an experience, a smile goes a long way.
‘It’s important when I go there that the servers are friendly and outgoing, not just bored being there. It definitely impacts our dining experience,” said Brittany Weiner, freshman at the University of Illinois. “I like when they are easy going and friendly because then you feel like you’re at home.”
When Weiner toured dining programs, she kept an eye out to see how each school catered to her dietary restrictions.
“[The Illinois dining hall] features a full selection of vegan food at every single meal, and it’s nice knowing I have something to eat at every meal. The only problem is that it’s very repetitive,” said Weiner.
One other criteria students judge a dining program on is the facility itself. After 10 years of extensive renovations to dining halls across the country, Moody’s, a credit rating company, has found that debt for a sample of 500 Universities has more than doubled in the past decade. Miami University at Ohio, for example increased debt by $260 million from 2002 to 2012. They are also ranked on our map of the top 20 campus food programs, below.
Iowa freshman, Max Housby, feels that these investments have paid off.
“Back then food didn’t mean that much to me. I figured the food would be the same anywhere I went. But being here and having to eat the food up to 14 times a week, you realize that [the facilities] are actually more important than you think. Maybe it did have an influence on where I decided to go,” Housby said.
“If it’s a nice dining hall, for example, it makes me feel better that that’s where I’m going to be eating instead of some run down place,” Lucas said.
Now, explore the Princeton Review’s top 20 campus food programs on our interactive map. How does your school compare? Within each campus, you’ll find a breakdown of how each school does their meal plan, how many dining halls they have, and what makes them so unique. Some schools focus their efforts on traditional dining halls, commonly all-you-can-eat buffets with many stations for variety. Others put an emphasis on on-the-go alternative cafés and coffee shops. Whether you’re using swipes or Big Red Bucks, any of these schools are sure to provide a filling, tasty meal before class.
3 Simple Health Hacks
Stop putting off healthy living just because you can’t get away from certain habits. We’ve assembled a list of easy tricks you can use to start eating healthier and living better, without intruding on your schedule or your wallet. As a student, the easiest way to make a lifestyle change is to work it in with your daily routine. These tricks don’t require any extra work, but will make a world of a difference when it comes to how you feel throughout the day.
What health hacks are a part of your routine? Let us know in the comments.
Ditch the Yolk
Eggs are always a great way to start the day, but when you include the yolk you pick up 5 grams of fat and 38 calories that you could do without. In fact, it’s better to double up on the egg whites than to eat just one yolk. Separating the whites from the yolk can be a bit of a tricky process but it’s not that hard. Crack the egg on the side of the pan and transfer the egg between the two shell halves until the white has dripped out onto the pan and the yolk remains in the shell. Still stumped? Take a look at this video.
Try a Multi-Vitamin
Those who are really health-savvy might turn this into a debate on how effective multi-vitamins are, but for me, they are really useful. If you’re going through a time where it is just too hard to eat the right things and get all the nutrients you need in a day, try taking one of these vitamins. You can pick them up at just about any convenience store. After taking them, you’ll notice you feel better throughout the day and are just functioning better as a whole. You shouldn’t be too concerned about having too much of one vitamin in a day because your body does this cool thing with your kidneys that filters it out, but you don’t want to overdo it. Disclaimer: Not to be taken as actual medical advice. I’m a journalism major, not a doctor.
Drink Up
Here’s something you might have forgotten from elementary school: Your body needs water. I know, right? Crazy! I can’t believe how many people I interact with who never seem to be drinking any water. It’s all pop, energy drinks and booze for them. Everything in moderation, I always say, but if you’re not getting your required amount of water in a day, then you’re only hurting yourself. Staying hydrated can help you avoid mid-day fatigue, getting sick and help you deal with a hangover. I carry around a Nalgene water bottle with me at all times and usually end up filling it a few times throughout the day.
Barbecue Chicken Pizza
Whether you are coming home from the library or the bars, a pizza is sure to satisfy your cravings. Personally, I’ll usually just fry up whatever veggies I can uncover in the kitchen, but last night my roommate threw me a curveball. I walked in to the smell of barbecue chicken pizza that tasted just as good as any pizza I’ve ever ordered. He claims it was made in the same amount of time it takes to order a pizza, so unless you’ve had one to many of these, why wouldn’t you give it a try?
Ingredients
- Olive Oil
- 2 Chicken Breasts
- 1 Store Bought Pizza Crust
- 1 Onion
- ½ cup Mushrooms
- 1 clove of Garlic
- 1 cup BBQ Sauce
- Mexican Blend Cheese (enough to cover pizza)
Directions
- Preheat oven to 425°F or follow package recommendation
- Cut chicken, mushrooms and onions into bite-sized pieces. Fry in pan with garlic and olive oil until the chicken is cooked and the onions are translucent.
- Cover a large baking sheet in tin foil, place the crust on it and coat the top of the pizza crust with olive oil.
- Spread the barbecue sauce on the pizza as if it were the pizza sauce. Don’t put it on the crust – you’re a college student, not a savage.
- Evenly spread the sautéed chicken and veggies over the pizza. Top with cheese.
- Bake for ten minutes or until cooked. If you would like to crisp up the bottom of the crust, put the pizza directly on the oven rack for a bit. Be careful not to drop anything in the oven or your kitchen will smoke up.
- Allow time to cool slightly before digging in. Sharing is caring, and your roommate is hungry.
Binge Drinking in the USA
There is no denying the prevalence of binge drinking in the United States – statistically speaking. A 2010 report by the Centers for Disease Control reveals the states with the highest percentages of binge drinkers.
The report found that 28.2 percent of binge drinking occurs within the 18–24 age range, closely followed by 27.9 percent within those 25–34. Twenty-three percent of men are binge drinkers, compared to 11.4 percent of women.
Binge drinking was defined as consuming four or more drinks for women, five for men, in one sitting. The study concluded that one in six U.S. adults admitted to binge drinking. Of those who do binge drink, they do so often and to an extreme.
In the map below, you can see how frequently and intensely each state binge drinks and explore their Good Samaritan laws. Many states allow protection from underage drinking laws in the event a medical emergency. Additionally, many universities have similar policies in place, protecting students who help a friend in need. Does your school?
Trouble with the map? Click here.
Good Samaritan information not intended to be used as legal advice. Consult a lawyer or local official for more information. Data unavailable for South Dakota and Tennessee
Source–
Vital Signs: Binge Drinking Prevalence, Frequency, and Intensity Among Adults — United States, 2010
Students for Sensible Drug Policies
3 Easy Drinks to Make at Home
Now that you’re 21, you can finally begin to explore the world of alcoholic beverages. You’ve waited so long. Forget about mixing Gatorade with cheap vodka, you’re better than that. It’s time to learn how to make actual drinks so that you don’t become the person who always orders the one only thing they know about when they end up at the bar after a long week of classes. We’ve put together a list of some of the standard drinks you might order when you’re out. None of these are very complicated, so you’ll be able to make them for your friends around the house before you go out. When you’re ready to take it up a notch, give our recipe for a rum and coke float a chance!
What’s the first drink you pour when you’re out with friends? Let us know in the comments.
This post is intended for readers 21 and over. Please drink responsibly.
Whiskey Coke
- 2 oz .Whiskey
- 2 oz. Coke
- 1 Lime wedge
Stir and serve on the rocks in a lowball glass, stick a lime on the edge of the glass. Jack Daniels is recommended if you’re at home, but while you’re downtown, the well whisky will do the job.
Gin & Tonic
- 2 oz. Gin
- Tonic water
- Lime wedge
When it comes to summertime, a G&T is a crowd favorite. Buy some lime juice for the refrigerator and you’ll always be able to make this stand-by. Pour the gin into a lowball glass with ice. Fill the remainder with tonic water and top it off with a splash of lime juice.
Screwdriver
- 1.5 oz. Vodka
- 5 oz. Orange Juice
A tailgate classic, the screwdriver is a drink often favored for the early morning wake-up-and-drink moments. Mix the ingredients in a highball glass and be sure to serve cold.
Corned Beef Hash for College Students
Waking up for corned beef hash sure beats waking up for class! Normally, I’ll be the first one to pull out the frozen hash browns, but sometimes you need to mix it up a bit. Follow along with me as I prepare a big meal of corned beef hash, sunny-side-up eggs and turkey sausage.
- 2-3 cups diced potatoes
- 2-3 cups chopped corned beef
- 1 cup chopped onion
- 2-3 tbsp butter
- 2 cloves minced garlic
- Optional: parsley for garnish
- Salt and Pepper
- In a large pan, melt butter. Cook onions and garlic on medium heat until the onions are translucent. Warning: Your kitchen is about to smell awesome.
- Toss in the potatoes and corned beef. Mix them together and flatten them down against the pan. Cook on high.
- After a few minutes of sizzling, check on the bottom of the food. Once it’s browned to your liking, flip it over in sections and continue to cook it. Do not mix it up at any point.
- Once it is cooked to your liking, remove it from heat and top it off with some parsley, salt and pepeper to taste.
(C-Fed Tip- Always top your corned beef hash with a fried egg!)
Gourmet Ramen Hacks, Part 1
At College Fed, we do a lot of preaching on behalf of quick and healthy meals. But the truth is, sometimes, you are pushed against the wall and cave to the convenience of instant foods. For easy, cheap and tasty, there is nothing better for a college student than ramen noodles. A single pack costs mere cents and they can be prepared in a microwave in a matter of minutes. When I lived in the dorms, I lived off this stuff.
The secret truth of ramen is that there are plenty of ways to spice up your bowl of noodles and make a more complete meal. Here are a few options to get your brain thinking. There are plenty of other hacks out there, so let us know what your favorites are in the comments!
Chicken & Spinach Ramen
Prepare chicken flavored ramen according to stovetop package directions (essentially you just boil water and add in the noodles). Throw in a couple handfuls of spinach when the noodles are nearly done and cook until the spinach is wilted.
Egg Drop Ramen
Cook your favorite flavor (that you think might go well with eggs) according to stovetop directions; drop in an egg or two when the noodles begin to loosen up. Stir.
Thai Ramen
Prepare the noodles on the stovetop. After, fry up the noodles and some vegetables (green beans and carrots are recommended) in a pan with oil. Finally, mix in 1 hunk of peanut butter and hot sauce.
Standard Ramen Preparation
Microwave Directions
- Choose your flavor of ramen. Beef and Chicken are the most popular, but others range from lime shrimp to smoked ham.
- Break down the block of ramen into fourths while still in the bag. Skip this step if your bowl is large enough to fit the entire noodle brick. Place the brick(s) in a bowl.
- Fill a bowl with enough water to cover the noodles. Microwave for three minutes.
- Pour out a little water. The more you leave, the less salty the seasoning will taste, the more you leave, the stronger the flavor. Make sure never to pour all the water out.
- Mix in seasoning packet and enjoy!
Need more hacks? Check out our source.
Student’s Breakfast Skillet
For as many hectic, hazy mornings that college students experience, there are occasionally calm, well-rested opportunities to start the day off right. Take those mornings as a chance to cook a great breakfast that will help you stay full and focused as you get started on that to-do list. This recipe for a breakfast skillet is among my favorites to make. I always have the ingredients around the house, since I use them in many other meals as well. In the end, that’s the most important thing about cooking in college: Figure out what you like to make, and buy ingredients that cross over between recipes. Let us know how you would alter my favorite skillet in the comments!
Ingredients
- 2 Mushrooms
- ¼ Cup Diced Onions
- Deli Meat (Turkey, as desired)
- Garlic
- Frozen Hash Browns
- 2 Eggs
- Vegetable Oil
Directions
- Cook desired amount of hash browns according to package directions. Usually that just means heating about 2 tbsp. of vegetable oil in a pan, adding in the hash browns from frozen. Make sure to season them (I use lawry’s seasoning and add in some garlic).
- While hash browns are cooking, chop up the vegetables and deli meat. Fry them up with some garlic in a pan; use cooking spray as the grease. Don’t let them sit still for too long or they will burn.
- Soon, the hash browns will finish cooking. When they are done, place them on the plate you plan to make a skillet from. Bowls are recommended.
- Start to cook the eggs in the old hash brown pan. I always cook them sunny side up so I can mix the yolk in with the skillet. Season it with a little salt and pepper.
- As the veggies finish up, toss them on top of the hash browns. Sprinkle some cheese on top if you’re feeling it.
- Top the skillet with your sunny-side up egg and start eating, you’ve just made a breakfast skillet.
(C-Fed Tip– To get the perfect sunny-side up eggs, wait until the eggs have cooked through the whites, then take about half a shot glass of water and pour it in the pan. Cover immediately with a lid. Wait about 30 seconds and remove the egg from the pan. They’ll be glazed over, but not cooked all the way through!)
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Four Students, Four Meal Plans
In the kitchen, no two students are the same.
In one University of Iowa household, four upperclassmen struggle to find a balance between heating up convenience foods and taking the time to make actual meals.
“When I’m cooking at my house, I have a strict diet of frozen pizzas and chicken wings,” said Lane French. “Some of [my roommates] are a little bit [healthier] and they actually make some decent food every once in a while.”
While the frozen pizza route may work for French, others in his house put a bigger focus on their meals.
“I think really far ahead. So if it’s [noon], I’m thinkin’ about dinner. It’s all about what sounds good,” said Ben Kresner.
Each roommate has his own mental list of meals to make each week.
Tony Pavin, who has earned the nickname “Tony Mostacholi” among his friends, has a special place in his heart for pasta with marinara. He has it at least once a day. This semester, he’s expanded his horizons and makes instant pancakes at least four times a week.
Bart Lakomy, a health-conscious honors student, keeps a stock of frozen food from home in the refrigerator whenever possible. When he does cook, more often than not, he makes Polish sausage, sandwiches or hot dogs on the stove.
In this respect, Lakomy and French actually have a lot in common when it comes to cooking. Both prefer to heat up frozen meals, but Lakomy’s are usually cooked from home and, as a result, more nutritious. On any given night, French is more likely to be eating out at one of Iowa City’s many restaurants.
Kresner sits at the other end of the spectrum. Of all four roommates, he prefers to prepare a wider variety of meals. Many of his favorites include tuna casserole, chicken, mac and cheese and many other simple foods.
But, as you might expect, with this many guys trying to eat in the same household, there are going to be a lot of dirty dishes. Many dishes seem to sit for days. Relative to the others, Lakomy is the most bothered by this trend.
“When I reach for a dish, it’s pretty dirty. When I leave the dishes behind after I use them, I try to leave them cleaner than they were when I got them,” said Lakomy.
With all of this cooking going around in one house, one has to wonder why roommates like French are less inclined to cook a full meal than his friends. What is getting in his way of eating foods that he knows are better for him?
“Mostly the time commitment to actually going out, buying stuff… and making it, and not actually knowing how to make it… just lack of overall motivation to do so,” French said.
Do you find yourself stuck eating the same foods all week? Do they all come from a freezer? You’ve come to the right place. Explore College Fed’s breakfast, lunch and dinner recipes to start eating healthier today.
