Each school day, years ago, as my Highlands classes broke for lunch. I would recite that day’s menu. But first, a concession: I never had the faintest notion what the place we all called the “Caff†was serving — ever — so my recipe-tation was pure fantasy.
Of course, it’s a given that no student has ever admitted liking campus food. So I’d try to entice them with my favorite: Velveeta cheese poured over Cocoa Puffs — and I’d add, “as much as you want!†Then I’d wait for the lip-smacking yummy sounds from the students. On days when I’d forget to announce the menu, or for evening classes — hours after the dining hall had closed, some students would remind me of the omission.
One student, a sophisticated freshman from Manhattan, improvised once, announcing the menu: boiled parsley flakes served on a bed of steamed menudo, with a side of mayonnaise. I wondered how Audrey Jackson had been able to come up with three items I detest the most.
Now before you get the impression that my classes consisted solely of menus and menudo, let me assure you that we had actual lectures, demonstrations, class participation and only a modicum of menu emphasis. It was around that time I realized that in their listings of items, the students competed for highest honors. Continue reading