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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (March 3, 1966)
Page 10 College Station, Texas Thursday, March 3, 1966 THE BATTALIO Analyst Says By JOHN HOTARD Battalion Special Writer There are only three things in this world that will bring an Aggie WILLINGLY out of his bed: girls, Batman and food. Not much can be said about the first item. It seems that A&M, with its ability to split atoms, punch square holes in data cards, build superhighways, breed bone less cows and raise 36-pound radishes, has yet to come up with a way to get 8,000 coeds on campus. However, rumor has it that the school might go coed by the turn of the century. (Didn’t say what century.) On the other hand, the masked marvel, who is able to leap tall fire hydrants in a single bound, can readily be found by tuning in the boob tube at the proper time. Doing so makes the producers happy, the sponsors happy and the Aggies happy. BUT MAN CANNOT live by Batman alone — he must have Batburgers, with an occasional sip of a RumRobin. So what about the Aggies? Is it true they live on cigarettes and coffee, with maybe a doughnut once in a while to get a change of taste ? If not, what and where do they eat? Contrary to popular belief, Ag gies who eat off-campus feel that they eat rather well. And for those who eat in the mess halls, well . . . Rufus LeBlanc, a senior geol ogy student from Houston, varies his breakfasts with eggs, hot cakes, cereal, doughnuts and cof fee. For lunch he has sand wiches, and at night he frequents various restaurants in the area. Being close to home, he found that, by eating at home on week ends, he saved money one semes ter by not paying board. Charles Millikin, Floresville senior majoring in accounting, has coffee for breakfast and spends 56 cents for lunch in the Memorial Student Center. He and five others go into town for the evening meal, with no par ticular spot as a favorite. It costs him about the same per semester as the mess hall. THE REASONS for not buy ing a meal ticket vary. Some students leave the campus on weekends, and thus would be pay ing for four meals they didn’t get if they were paying board. Others prefer a larger choice of food, a different atmosphere oc casionally and the freedom to eat when they want. Not only do some students get three square meals a day, but they end the day with a round one. Louis Wommer, physics student from McAllen, has break fast in the MSC, a light lunch and a large supper. Each night he and other students in the dorm order a pizza for a midnight snack. When Glenn Dromgoole, sen ior journalism student from Sour Lake, eats out, he has the All- American cafe dinner — chicken fried steak, French fries and let tuce and tomato salad. He sel dom eats breakfast, and when he does, it’s only doughnuts and coffee. If someone were to look into his eyes, he’d find that not only are they bloodshot from lack of sleep, but they also resemble ground beef. One third of Glenn’s diet is cheeseburgers. He pre fers to eat off-campus mainly because he skips a lot of meals and so he’d lose money if he paid board. His only complaint is that liver and chicken and dumplings are hard to come by. CUTLETS, chicken fried steaks, hamburgers and Mexican food seem to be the most popular dishes among the students. These are the biggest sellers at Lew Ann’s Restaurant at North Gate. About half of Lew Ann’s custom ers have meal cards. These save the students from having to fool with money and also serve as a way to get the customer to re turn. Carroll’s Corner sells over 1,000 hamburgers a week and Ralph’s sells over 500 pizzas a week. On the other side of the table sits the student who lives off- campus and cooks his own food. Frances Flynn, a freshman mod ern language major form Bry an, rarely eats breakfast, and when she does, it’s a glass of in stant breakfast, downed while running from the kitchen to the front door. SHE USUALLY goes home for lunch and opens a can of some thing, throwing in a few potatoes and carrots to make it interest ing. She likes to make Lasagna and pizzas, and has a steak twice a month. She buys her food at one place rather than going bar gain-hunting. Bud Franks, a senior English student from San Antonio, shares an apartment with two other stu dents and considers himself a rather good cook. All three eat bacon and eggs for breakfast, have sandwiches at the apart ment for lunch, and then cook a large supper. They have steaks, vegetables, a starch and usually a salad. Bud also prepares spa ghetti, Lasagna, macaroni and cheese, tuna fish salad, smother ed steak and, once a week, maybe, hamburgers. Aggies aren’t the richest peo ple in the world, but it can’t be said they haven’t got class. Rich ard Henson, a graduate student in zoology, takes his lunch to school. At noon he goes to the MSC, sits down and eats his bologna sandwich, keeping one eye on the television and one eye on the secretaries who come in for lunch. Richard shares an apartment with three other graduate stu dents, and the meals prepared there are fairly good — that is, when they get prepared. Fred Conte is the cook, Marcel Elis- salde the dishwasher and David Shepherd serves as the garbage disposal. They never have break fast, but sometimes they’ll just happen to drop in on the nice la dy next door at 7 a. m. who JUST happens to have the coffee pot on. THEY CARRY sandwiches to school for lunch, and supper de pends upon whatever they were able to scrounge from Mother when they went home for the weekend. For those students who cook their own food, Fred Conte rec ommends the following bean pot recipe: Take one (1) bean pot. Add beans. Add bouillon cube and salt, for flavor. Add two jiggers French whis key . . . also for flavor. Simmer until done. Serve beans until three inches of beans are left in pot. Add ground hamburger. Add one jigger French whis key. Simmer until done. Serve until two inches are left in pot. Add noodles. Add one jigger French whis key. Simmer until done. Serve until pot is clean. Go sleep it off. And last, but surely not least, is the most popular place of in- dulgement for all A&M students: Across-the-River, exact location unknown. It’s the type of place that makes you want to just stand there and drink in the atmos phere. 1966 AGGIELAND PICTURE SCHEDULE All Pictures To Be Taken At The University Studio Co-eds Any co-ed who wishes to have her picture in the Aggieland ’66 should have it taken at her earliest convenience. Who’s Who Students who were named to Who’s Who should make individ ual appointments with the Uni versity Studio for their Aggie land pictures as soon as possible. EL RANCHITO (Formerly the University Restaurant) WE SPECIALIZE IN MEXICAN FOOD PLUS THE FINEST IN AMERICAN FOOD 103 Boyett — Next to the Campus Theater Aggie Eating Habits Widely Varied Sl SPED SWM! (MNHKSSSt CTL /WONte VVP0LC KERNEL MAF2CH3-4^ CM=> pMavpte-ainGeS Big 16 Oz. PEPSI-COLA raSato owsup 4 20-Oz. Btls. 16-Oz. Btl. ctn. C With $2.50 Purchase 150*.$ CANS pLL /WJrsmr rmme-nmemrjmceS'iM * Friday and Saturday Only imr j wrrH $2.50 Purchase f AU HOT 006 Pius, I^R.Ere’ PEPSI COLA yvtt FoRONL>r AAORTOM pot pies wee 'CHU&l .-flKSkEY Heitlz: Strained FF&NCUS BLACK BABft&D PEPPER. inpm Swift’s Premium, Sliced Texas A&M Baby Beef BACON _ Lb 89c RIBCH0PSu,(i9c Fresh Lean — Ground iBEEF 2 1 /4p k b 8 .$L29 Decker’s, All Meat FRANKS 2p kg J9c VAKAa 3^ <9 * GWPEfFlttr |0"? 1 a»wwBu<,'(fw>*r PORlOKft SUCZD aKKML Scorr TISSUE FREE 100 EXTRA S&S RED STAMPS With Purchase $10.00 or More Limit One—Expires 3-5-66