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Going to college and cooking with food allergies

Kitchen Queen

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By Mandygm · February 2, 2012 · 0 Comments ·


Four years ago, when I started looking at colleges I had two requirements: a small school and warm weather. I didn't end up picking a school with warm weather, but it is warmer than home. I did pick a very small school. Surprisingly, when I looked at schools I did not consider accomodations for food allergies. My family ate most meals at home, so I did not realize the convenience of cooking for food allergies at home. I remember my mom briefly asking the director of the food service if they accomodated food allergies when I signed up for my meal plan. He of course said yes. In the last two and a half years, I have learned that this is not always the case. My school, like other small schools requires students to live on campus in dorms for six semesters (3 years). This also means three years of the meal plan. I have loved living on campus, and being close to my friends, but I have struggled eating in the dining hall with food allergies. My diet has consisted of egg whites, grilled chicken, salads (using vegetables from the sandwich station as toppings to avoid cross contamination in the salad bar), non-toasted wheat bread with honey, cereal, apples and bananas. Not a lot of variety...

My college offers on-campus apartments for seniors. Selection for the apartments is a lottery. My roommate and I were selected in the lottery, so we get an apartment next year! I cannot wait to be queen of the kitchen next year, and cook all the time. I will no longer have to worry about dining hall cross contamination. I am looking forward to cutting out recipes from magazines, and being to cook and eat whatever I want.

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