Julia Garrison
News Editor
Something that I took for granted when I was a first-year at Wooster was the eggs all day station in “old Lowry.” I’ve written about this before but I’ll write — time and time again with no answer — where is our eggs all day, stir fry at night station? Sometimes I want an over-easy egg in the wee hours of dinner service. Maybe I want a made-to-order breakfast sandwich for lunch. These were both things I took for granted during my freshman year, and was absolutely devastated when I saw how long it took to “rebuild” what our egg station has become.
One in every two scientists say you should have an egg for breakfast. Don’t look that up because I just made it up to make sure you were still reading. Anyways, what I’m trying to say in this very succinct article is that, although there are some things that have definitely gotten better about Lowry, I can’t help but feel like many things that gave the old Lowry its charm have been stripped from it.
The writing was on the wall when we outsourced our dining services. I knew it was going to be a long time before things reverted back to “normalcy” within our dining hall — but nothing will ever feel complete without all of the things that could be easily made to order instead of made in excess. In addition, I believe that if we began making food to order again, there would be a large cut in the amount of food wasted in the dining hall.
Overall, there are some things that have certainly improved about the dining hall — there is certainly more space, but it lacks a sense of purpose and identity with the actual campus itself. What Old Main does well, the “new Lowry” flops at. I remember being so excited for the new Lowry when I came back from summer break — only to discover we had bitten off more than we could chew. Maybe things will change in the next few years, but all of the meaningful suggestions and criticisms I have seen about dining options on campus have seldom been responded to.
