The Perfect Meal

By: Hawa Sadat
Intro to Journalistic Writting
2:00


Society has seen how favorite meals can lift moods, bring families together, and be used as a means of celebration. These positive feelings and scenarios are both enjoyable and hard to come across when attending college faraway from home. Frostburg State University students from various backgrounds and hometowns shared insight on their favorite meals and how they feel about them.

Diana Deliyannis, A freshman at Frostburg State University from Fredrick Maryland who majors in Biology recommends Dolmades, Greek Salad, and Mango Nectar as a gratifying meal. Because miss Deliyannis is from a Greek background, it is no surprise that her favorite meal is purely Greek. Delyannis describes Dolmades as grape leaves that are stuffed wtih rice, lamb, vegetables, and lemon juice. She sides this meal with a greek salad that surprisingly contains no lettuce, cucumbers, tomatoes, olives, oregano, and feta cheese topped with oil and vinegar. This meal is usually prepared for her by her father. Deliyannis describes how she loves this meal not only because of its taste but because it makes her feel close to her background, " The food is extremely delicious but it also makes me feel like I'm participating in my Greek Culture and heritage even if my Father and I are so faraway from there.." In contrast, James Richards likes to stick close to his American roots with typical American meals.

Junior James Richards who is from Odenton Maryland and currently majoring in History has more of a taste in traditional American food, which consists of meat loaf, mash potatoes and corn. Richards describes the meatloaf as his favorite part of the dish because it has many ingredients added to it that give it a unique and savory taste, "Usually we add diced tomatoes to the beef, along with red pepper, cornmeal, bread crumbs and onions. We sometimes add new twists to it but this is how it is mostly prepared in my family". Interestingly, this meal holds a lot of History and sentiment to Richards which adds to its attraction. Richards describes how the recipe for this was passed down for generations and was taught to his mother by his grandmother. He frequently enjoys this meal during holidays and emphasizes how easy it would be to produce anywhere, " The major appeal of this meal is no matter where you are the ingredients are so easy to find and come across that you can make it anywhere." Thus,moving from an easy American meal we find that senior Andrea Wiggens takes a more exotic and complicated take on food.

Andrea Wiggen is from Greenbelt Maryland and majors in Biology. Studying Science has made her conscious of eating healthy and complex meals, "My favorite meal is sushi with Miso Soup mainly because it is healthy and I really try to eat as much protein as I can." The different components to Andreas meal are very distinct and different from most American meals. According to Richards, Miso soup contains Tofu, Sea Weed, and Fish Paste. Wiggins also comments, " I like to drink water with this meal because it has very delicate flavors that plain water does not interfere with." Wiggens encourages students to try this meal at the Japanese Grill "Sakkura" which is located in College Park MD and in Tysons Corner VA. These different accounts of food exemplify the various taste of students at Frostburg State University outside the cafeteria.