Views expressed in opinion columns are the author’s own.
I know what you’re thinking. “He’s only a freshman, just wait until he’s been forced to stomach it for another year,” or “he probably has no standards.” While these statements are true, I still unapologetically stand by my opinion: The University of Maryland’s dining hall food — while obviously not world-class — is often pretty good and underappreciated by many students.
Because this university’s primary meal plan is unlimited, it’s unrealistic to expect the chefs to prepare fresh, unique dishes all the time. They have to prioritize food that can be produced in large quantities, as well as dishes that can be made quickly enough to accommodate the large number of students with meal plans. As a result, most meals are inevitably blander than what students usually eat at home or at restaurants.
Aside from managing this burden, the diner staff also has to prepare daily specials. These, from what I’ve seen, are mostly well-received. I’ve seen intimidating lines of students snake around the diner on wing night, and students close to coming to blows over pot stickers.
The specials are not without controversy. A common complaint I hear is, “Why can’t they just have x special every day?” My response is simple: If they had it every day, why would it be called a special?
All jokes aside, specials often require more preparation than an average dish — which is also why it takes longer from them to be refilled. Thus, it probably wouldn’t be economically feasible to prepare them every day.
And if waiting for the specials every week seems difficult, you can always try some of the “hidden gems” of the diner, such as the grilled chicken. Now, before writing me off, think about this: Have you ever gotten a piece of grilled chicken fresh off the grill? Chances are, you were handed a dry excuse for a chicken breast that had been cooking under the heat lamp for several minutes instead. Trust me, the difference can be night and day.
For vegetarians, vegans or people who just don’t like chicken, you’ll be pleased to know that the sandwich station is consistently good. It’s difficult to screw up a sandwich, and the wide selection of condiments and toppings are more than sufficient to please a variety of palates.
If you think sandwiches are too vanilla, you can spice things up and try the quesadillas — occasionally, they’ll add in barbecue chicken or beef, which is always a bonus.
Of course, even if you’re still unconvinced, there’s not much you can do about it. Unless you live off-campus, or in a campus apartment with a kitchen, you’ll probably find yourself in the dining hall every day due to a lack of better options. The proximity of the dining halls, as well as the convenience of an unlimited supply of ready-made food, perfectly complements the busy life of a college student. At the very least, try to keep an open mind, and don’t be afraid to add copious amounts of hot sauce the next time you eat.
Kevin Hu is a freshman physiology and neurobiology major. He can be reached at kevxhu@gmail.com.
