2008 Woodie Awards
The Dining Hall Showdown: Frank vs. The Edge
Lindsey Barr
Issue date: 9/22/05 Section: Arts & Features
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Does anyone else ever ponder the major differences between Frank and the Edge? True, both are dining halls on the same small campus, but that's where the similarities end. Why does the Edge have much better quality food than Frank? They both have the same food distributor and are prepared by the same company. Is it possible that they have much better chefs at the Edge and these chefs are given better food to work with? Why does Frank get the short end of the stick?
Let's start with salad; not only does the Edge have better, drier lettuce, but the carrots are cut differently. What's up with that? If you ask me, I prefer the round cut of carrots slices as opposed to the whole carrots that appear rather jarring to my salad's normal décor. I also enjoy the delicious honey-lime dressing that the Edge has to offer. In Frank's defense, I must say that the Asian-ginger dressing there is to die for. While the dressings are a toss-up (ha), the salad bar at the Edge is far superior to Frank.
Moving on to fruit. The fruit at the Edge is much bigger than the fruit at Frank. I swear, last year I had a banana that was twice the size of a normal banana and about four times the size of the bananas at Frank. Same with the apples and the plums from Frank-they're possibly from some special tree that produces mammoth fruit in the Edge's backyard. If you want your daily dose of vitamin C, I suggest you take a trip down to the Edge.
Now that we've discussed fruits and veggies, let's take a trip down the food line to the main courses. The other night the Edge had those cute little trays of lasagna. They put it in little individual serving trays that are designed for convenience and stay warm much longer than the drafty serving dishes that sit for long periods of time under the fluorescent heat lamps at Frank. I look forward to "London Broil" nights at the Edge. Frank only serves sliced meat on themed nights and holidays. I don't know about you, but I love steak. Sure, it's not the same four-star quality filet mignon that can be found at an NYC steakhouse, but for cafeteria food, I can't complain.
Let's start with salad; not only does the Edge have better, drier lettuce, but the carrots are cut differently. What's up with that? If you ask me, I prefer the round cut of carrots slices as opposed to the whole carrots that appear rather jarring to my salad's normal décor. I also enjoy the delicious honey-lime dressing that the Edge has to offer. In Frank's defense, I must say that the Asian-ginger dressing there is to die for. While the dressings are a toss-up (ha), the salad bar at the Edge is far superior to Frank.
Moving on to fruit. The fruit at the Edge is much bigger than the fruit at Frank. I swear, last year I had a banana that was twice the size of a normal banana and about four times the size of the bananas at Frank. Same with the apples and the plums from Frank-they're possibly from some special tree that produces mammoth fruit in the Edge's backyard. If you want your daily dose of vitamin C, I suggest you take a trip down to the Edge.
Now that we've discussed fruits and veggies, let's take a trip down the food line to the main courses. The other night the Edge had those cute little trays of lasagna. They put it in little individual serving trays that are designed for convenience and stay warm much longer than the drafty serving dishes that sit for long periods of time under the fluorescent heat lamps at Frank. I look forward to "London Broil" nights at the Edge. Frank only serves sliced meat on themed nights and holidays. I don't know about you, but I love steak. Sure, it's not the same four-star quality filet mignon that can be found at an NYC steakhouse, but for cafeteria food, I can't complain.