Picture this: You’ve just finished class and your stomach growls, indicating it’s now time for lunch. But first, you must make the trek to Frank Dining Hall and endure the cold. During peak lunchtime hours at Frank, I am always surprised to not see many people filling up their bowls at the salad bar. While this station is primarily located directly in the center of the cafeteria, dining hall staff tend to switch its location near the yogurt station on some weekdays. Regardless of its location, the salad bar offers a plethora of vegetables, leafy greens and protein options such as the fresh chicken salad or chickpeas.
Frank’s salad options haven’t always been so on-display. Older students may recall this area from last year being stocked with various baked goods, sweet treats and a selection of fresh fruits. (On that note, I hope the chocolate-covered strawberries come back this Valentine’s Day.) I’m certain many of my peers can agree with me that a quick bite between classes or a “sweet treat” before a workout is much needed.
Walking into Frank around lunchtime, it’s not unusual to see dozens of people in line at the door. Then you encounter more lines to wait for food inside, the most visited food options at Frank being the omelette station, Pure Eats and La Mesa. Students are so drawn to these popular lines because of the comfort and reliability in receiving a bowl or plate of food already assembled by our wonderful dining hall staff. I admit to being a daily customer of the omelette station and I am baffled by how many more people wait in line for eggs even later in the morning and early afternoon.
If the line at the omelette station is too long, I know I can always count on the salad bar, which generally lacks a large crowd of students. What makes the salad bar so appealing is the fact that it covers nearly every food group. Before walking downhill to Trudy Fitness Center for a workout or trekking to my next class, the salad bar keeps me fueled. Afterwards, I typically grab a small bowl of warm rice or soup as needed. This keeps me energized for the rest of my day, and it’s something I always look forward to. It’s fun to see how the station switches up options from day-to-day, sometimes offering servings of carrots lightly glazed with brown sugar, a delicious Greek salad, or slices of clementines.
Busy parts of campus bustling with students can be stressful and noisy, and the salad bar is so appealing to me due to its mostly peaceful, timely nature. My go-to salad consists of a spinach base, chickpeas, chicken, mozzarella cheese, tomatoes and slices of cucumber and mushrooms topped off with ranch or vinaigrette dressing. All things considered, the self-serving aspect of the salad bar saves a lot of time for students from waiting in long lines. I am able to feel sufficiently fueled and ready for whatever task is next.
Well-prepared and satisfying meals are the foundation of a productive schedule with classes in session. Sophomore Graicen Van Blarcom-DeLuise offered her personal take on the salad bar, walking us through how she goes about preparing a meal with the station’s various options. As a member of Colgate’s sailing and volleyball clubs, Van Blarcom-DeLuise prioritizes preparing her own meals that boost her energy, whether she is showing off racing tactics on the water or finalizing details for an upcoming project.
“I do like the variety, especially when it comes to making the base of the bowl. You know, you got your spinach and mixed greens. There’s an array of topics, so you can make your meal sweet and savory with a decent amount of options for dressings. To put the cherry on top, you have croutons, seeds and fried onions as well,” Van Blarcom-DeLuise said.
Next time you find yourself wandering around Frank aimlessly and uncertain what to have, try making a bowl full of colorful fruits and vegetables. It is easy to resort to snacks like chips and muffins to substitute a nutritious meal, especially when the student body experiences a decline in energy during cold seasons. However, simple carbohydrates are unfulfilling, and getting proper sustenance during meals in the form of vitamins is important this season. At the salad bar, students can achieve this by adding a scoop of tomatoes for Vitamin C to strengthen immunity, or spinach with Vitamin D when sunlight is scarce. High-volume, protein-packed dishes are what keep students trucking along with their day.
