Noodles and canned sauces are a quick and easy meal solution for busy students. (CU Independent illustration/Molly Maher)
When it comes to time and dining, most CU students agree that their culinary pursuits are cramped by chaotic schedules and tight budgets.
Running from class to class can leave no time for a homemade meal that pleases the taste buds. Instead of cooking themselves, students often turn to sandwiches at coffee shops and burritos from the microwave to satisfy their hunger.
Christina Aalto, a junior environmental studies major, explained it isn’t a lack of interest in cooking that keeps her out of the kitchen.
“My mom taught me to cook,” Aalto said. “I am actually insanely busy, it’s easier to go to the dining halls or to a grab-and-go.”
For Aalto, it’s dinnertime that gives itself over to home-cooking.
“I’ll boil water, noodles; have a pre-made sauce,” Aalto said.
Many students are in that same boat as Aalto with tests and classes that demand more attention than a homemade meal can manage.
When students feel the time crunch there are many places on and off campus where they can grab a quick meal or snack. Often the same locations have tables where some studying can be done during lunch.
Jason Sauter, a barista at Folsom St. Coffee Co. inside Porter Biosciences, said the coffee kiosk sees a good-sized breakfast and lunch crowd.
“Lunchtime is the most consistent,” Sauter said. “Most won’t even buy coffee.”
Instead the hungry customers forego their lattes for the variety of pre-packaged salads and sandwiches that the coffee shop offers.
With the workload that most students have, it becomes difficult for some to find the time to even get groceries to prepare a nice meal at home. Between classes and work, cooking seems like a luxury. However, the consensus is that most CU students are able to cook. When they do, fast and simple are the qualities one seeks.
“I’m more of a baker,” said Jen Scott, a junior Spanish major. Scott said it’s a peanut butter and jelly sandwich that tickles her mealtime fancy.
“It’s the quickest. Otherwise, I’d just go grab something,” Scott said.
Scott, an employee at the Jamba Juice in the UMC, said there is a significant lunch-time rush at the shop.
“Breakfast too,” she said.
Weeknight meals are especially simple for Jonathan Borthwick, a senior film studies major.
“Everything has to be on an English muffin,” said Borthwick, but he added a salad with a handful of vegetables is his traditional meal.
However, it’s the dinner meals where CU students have the time to show off their pizzazz in the kitchen. When classes are done for the day or week, there is always the chance of an extra hour to whip something up.
“Nothing extravagant,” Borthwick said. “If I’m going to cook something it’s going to be on the weekend.”
Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.
