Last year, the topic of conversation around campus inevitably turned to the subject of cafeteria food. Some discussions were over the choice of food portions, the prices of the food compared to the actual servings, and even concerns of becoming fat was something that was heard in the halls. However, with all the negativity, it is hard to determine how this year’s cuisine will fare against last year’s.

With the changes that have occurred in Sister Annie B’s cafeteria and the C- store, anything is possible.
Physical changes are evident. The cafeteria has opened up space and added more tables which accommodate students and teachers easily. A snack stand now dominates the center of the cafeteria and provides easy access to cookies, candy bars, and energy drinks. There is also that one other new amenity, a flat-screen television.

Among other noticeable changes, there is a salad bar located in the far dining room  where choices range from a chef’s salad to a grilled chicken BLT. Even the food in Sister Annie B’s has undergone a makeover. Students can choose from fresh fruit cups, yogurt parfaits, organic yogurts, numerous juices, waters, and sodas, pizza, burgers and sides, not to mention the daily make-it-yourself burritos, rice bowls, salads and tacos.

 “I think the food is good,” said sophomore Blanca Favela. “There is more space in the café, the food comes out quicker than before, and I love what they did to the salad bar” stated the sophomore over her order of fries and a quesadilla.

According to Sherri Henwood, director of food and service, the school was able to find a supplier with a healthy menu along with reasonable prices in response to concerns addressed last year via a questionnaire.

“Everything else is cheaper except the salad and tacos,” Henwood said.
Although the food administration still has a long way to go, the crew is up for the challenge. “Our goal,” said Henwood, “is to get to a place here at OLLU where the food service and students are friends and not enemies.”

As for the staff’s attitude toward the situation, they couldn’t be happier. “We are thrilled to be here,” Henwood said, adding that “it just takes time.” And with time she means just that. Most of the staff works 60 to 70 hours preparing the food that we devour in a day. Items such as the fruit cups, the turkey or ham sandwiches, and the soups are just some of the menu products that the staff prepares daily by hand.

There has also been positive feedback from students about the C-store, now known as Outtakes.  
“The food is great and the students love it,” said Orie Lopez, manager at Outtakes. “They love the soup, salad and sandwiches. I think that the food choices they made this year were better,” Lopez said.

However, Outtakes does face some challenges including have less space. “Last year, there was more shelf space,” Lopez says. “However this year, there is limited shelf space which makes things difficult because I can’t offer the students much.”