By Briana Keenan
Correspondent
I got diagnosed with Celiac Disease this summer. Bagels, pasta and fun ice cream toppings like brownie and cookie dough bites became out of the equation. But what I didn’t know then was that dining options on campus virtually were, too.
During last spring semester, I experienced several stomach issues and blamed either the College’s food quality or coffee. However, when I returned home for the summer, my stomach issues persisted.
It took my primary doctor, an allergist, a gastrointestinal doctor, a couple misdiagnoses and an endoscopy to, finally, receive a diagnosis. Once it was official, the panic for dining on campus set in.
There is no doubt that the dining experience on campus has received several negative reviews, especially with The Signal’s latest coverage of the safety violations on campus and in Campus Town. This is just one reason why I think the College needs to take action to improve dining.
Not only are the safety violations dangerous for everyone who is eating in these locations, but those who have food allergies or severe intolerances like Celiac are put at an even higher risk. Before I was diagnosed, I remember hearing some students talk about their respective allergies and dietary needs, and I sympathized. Since my mom also has Celiac, I knew that this is a challenge across all allergens, especially with cross-contamination.
Now, I empathize with those individuals and truly see how limited the options are for people who have dietary needs.
Over the summer, I registered with the Accessibility Resource Center, received the proper documentation from my doctor and spoke with the College’s registered dietician at the time. I was still nervous going into the semester, but I had an idea of what would be safe for me to eat on campus and in Campus Town.
It didn’t take long for me to realize that this was not fully the case. The Brower Student Center has limited options with prepared gluten free wraps and sandwiches, many times having none displayed in the refrigerated case. The Education Cafe has been the same, and I have had no success at the Library Cafe — even if I can still get a classic iced caramel macchiato or iced chai beverage.
Over the summer, one dining option that I was informed of is eating gluten free pasta from the Lion’s Den in the student center. One worker — who has probably been the kindest to me during this entire journey — is very well-equipped and knew to change her gloves, get a fresh pan and a different-colored spatula even before I got into my cross-contamination spiel.
I’ve also had success at the Fresh Pride Cafe in the student center, where I’ve been able to order smoothies — a safe and healthy option that I’ve enjoyed for breakfast or lunch when I knew I needed to have something but wasn’t super hungry. The Traditions salad is a solid option, too, and I like to add grilled chicken for some protein when I get food there with others for lunch or dinner.
Traditions was actually the first dining location that I tried since being diagnosed. I went up to the window when it was quiet and asked the worker about cross-contamination since I knew the salad was gluten free, but I wasn’t sure how it was prepared. He then got his manager for me, who then got the chef directly from the kitchen because she wanted to make sure I wouldn’t be sick. He reassured me that the grilled chicken is grilled on a separate, clean part of the grill where none of the breaded chicken or fries go, and all of the salads are prepared in one place.
Even though Traditions has this as a solid option, it definitely is not sustainable and they can improve on their gluten free options. Plus, the student center staff as a whole can be better trained on gluten free preparation and cross contamination.
On another occasion when I went to the pasta station, the person who was working at the time was confused when I tried to order the gluten free pasta. She told me, “there’s no meat in any of the pastas…I have the round noodles, the circle noodles, and the spiral noodles” when I told her it was pasta without wheat. After trying to explain in different ways, I politely thanked her and didn’t order. It wasn’t worth getting sick.
Instances like these make me more anxious to advocate for myself.
At T-Dubs, I was informed that the burrito bowls are a safe option for dinner. I am not a frequent T-Dubs visitor, but after trying the bowl, it became a hyperfixation. I’ve ordered it several times and had no issues, until one night.
I got out of my 5:30 p.m. class early and decided to go to T-Dubs for dinner since my gluten free turkey sandwich from the student center was dry and not very filling. I ordered the same chicken bowl that I usually get, but when I was finished eating and started walking back to my dorm, something was immediately off.
I was having such bad stomach pain that I started to panic a bit. As someone with Celiac who is basically a seasoned stomach ache survivor, I usually know when and when not to panic. This instance proved that my gut was right…and it wasn’t doing well.
Based on my experience with Celiac and my reactions to being glutened, I can 100% confirm that my dinner was either cross-contaminated or accidentally glutened that night.
Then, there’s The Atrium at Eickhoff Hall. This is alleged to be the “safest” option for people with Celiac because there is the Simple Servings Zone with a completely gluten free microwave, toaster and crock pot. However, in the times I have been there, the rice has been cold, the fridge is nearly empty and the shelves have limited options.
I will say, my most recent visit to Eick left me surprised in a few positive ways. The fridge had Amy’s gluten free mac and cheese, which is a gluten and dairy free staple meal that is easy and yummy to make, and they had gluten free chocolate chip muffins and Made Good mini gluten free cookies. It’s a step in the right direction, but I know that the College can do better.
Through Eick, students with allergens are also able to pre-order meals a week in advance specifically catered to them, cooked by a personal chef who is equipped to prepare allergen-safe meals. I tried these meals for the first time this week, and they were actually pretty solid.
I ordered scrambled egg and cheese on gluten free bread (which I recognized to be Schar’s brand) for breakfast and gluten free pasta with marinara sauce for lunch. I was given so much pasta that I ate it for lunch and dinner!
The taste was pretty good, but of course, it is still dining hall quality food. Again, the safety violations, while improving, are still a concern, especially with the number that Eick has in comparison to other dining locations.
When I filled out the dining feedback survey that was recently emailed to students, I shared my experience as someone who has Celiac, and as I was writing my ideas, I thought of a possible solution to improving the dining experience for Celiacs. Not only did I suggest training for the workers in the dining locations with the registered dietician, but I also thought of including students in this training process, too.
I know two other students who have Celiac, and we share experiences of struggling to eat on campus. With direct input from us, it can provide more of an understanding when workers encounter students who are ordering allergen-safe meals and how to prepare them safely.
As students with allergens, we are not expecting luxury dining from college dining locations. We know that it will not compare to home-cooked meals or the elite gluten free recipes that experts make. What we are advocating for is equal opportunity for safe options that are of sustenance and workers who are equipped to prepare these meals in a safe way.
