Nilla wafers and ketchup at Augsburg
I'm in Augsburg's cafeteria with Reyka Huq, a 22-year-old accounting senior who's my breakfast partner today.
She's giving me the lay of the land food-wise as I stroll through the offerings.
I don't see as much variety as I have at other cafeterias -- the usual scrambled-eggs breakfast (no meat), three types of chopped up melons, a handful of cereals, yogurt, etc. But I do get a biscuit and some gravy with my eggs, and that's a nice change.
The food is solid. The eggs are moist and the biscuit isn't a rock, so I'm good. Considering the season, the fruit is pretty good in that it actually have flavor.
Grow the Future of Public Media
MPR News is Member supported public media. Show your support today, donate, and ensure access to local news and in-depth conversations for everyone.
Huq says she hasn't been in the cafeteria for a while. The students think the food itself is fine. But she said a lot of students find the price a bit high -- about $8 for this morning's meal -- and veterans like her grow tired of institutional food. The stir-fry bar when she was here was always packed, she said, but she stayed away from the bland Fettuccine Alfredo.
I look at her dish. Yes, that's ketchup next to her eggs.
As I make my way to our table, I spy a bowl of Nilla Wafers.
For breakfast?
Anyone care to explain?
