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)
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PLUS
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Aggie Eating Habits Widely Varied
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