I joined the cafeteria staff on a Wednesday this past semester for part of the day to see how they prepare meals for hundreds of students and staff members every day.
I still vividly remember August 26, 2012 – my first time in Berlin and at ECLA of Bard. A lot of expectations blended into the abstract colors of the unknown. Another start anew, characterized mostly by the “pull-and-push” mechanism between anxiety and excitement. The interesting thing about being a student is that you have a
Enter the cafeteria of ECLA of Bard: welcome to a miniature market of local and world’s finest gourmet dishes and organic fruits and vegetables. The line of hunger-driven students and faculty begins to shape itself as a veritable cavalcade of travelers and seekers of the ‘finer things in life’. On certain days the whole place
Ingredients: Stefan, Philipp, and Bärbel, our wizard chefs who turn any recipe into a magically delicious dish; Enthusiastic students, curious about trying recipes from different parts of the world; Faculty members, already experienced in ECLA’s Bakery Workshop which has become a tradition; Children anxious to get their tiny hands into cookie dough; Mountains of flour,
Coming from the United States where profit comes before health 9 times out of 10, I have been conditioned to believe that food from a school cafeteria is innately bad. It’s this pizza nightmare where cheese whiz clouds any sort of potential for a nutritious meal. Where is the justice in that? Perhaps this is
“You better learn how to cook or your life will be solitary, poor, nasty, brutish, and short,” was what my mother’s advice sounded like four years ago before I left home for college. Despite being a big fan of Thomas Hobbes, my mother prepares the most delicious food known to man. Her food is not