I’m sure I’ve mentioned this before, but I work with middle and high school students each summer at the University of Arkansas at Little Rock. I teach the younger campers how to use technology to solve the world’s problems. For the older kids, I’m more of a chaperone. They call me the “Dean of Student Affairs,” to which I always reply, “the students are not to have affairs.” Anyhow, this is the kind of food that is served in the cafeteria:
Yeah. Last year, I was on all meal replacements, and I breezed through the camps eating my “magic powder” straight out of the pouch, needing only a small baggie of plastic forks to keep me fed all day. This summer, I’m already feeling anxious (as in anxiety, not eagerness) about planning nutritious meals that can be prepped, stored, and consumed in a dormitory.
This post isn’t to share a recipe or a solution. It’s to share with you that I’m frankly quite concerned about meeting my nutrition needs using only the resources I’m allowed in a dorm room. There are several room configurations which each present their own challenges.
- In-room refrigerators, freezers, microwaves, and sinks.
- No stove or oven
- In-room sinks
- Common refrigerator and freezer
- Common oven, microwave, and prep area
North & South Halls
- In-room kitchens with stove, oven, sink, refrigerator, and freezer
- Out of the budget for camps
I never know until the week, and sometimes the day of the camp where I’ll be staying. That means I need to be prepared to tough it out in West Hall. It’s a lovely place, but a nightmare for those who eat “real food.”