Foodies should no longer be embarrassed when a resident assistant checks the minifridge for beer — and instead discovers an array of artisan cheeses, exotic spices that don’t get you high and locally grown figs.
Foodies are no longer weirdos. And at many colleges, there seems to be a general appreciation for meals made from natural ingredients grown near campus instead of formulated in a factory.
Suddenly, many cafeterias resemble upscale restaurants, some fraternities have hired chefs to class up meals, and hipsters on food stamps spend their limited dollars at Whole Foods. Meanwhile, students are finding ways to eat extravagantly with small budgets, limited time and tiny kitchens.
This week the Post’s food section featured Bethany Imondi, a Georgetown University junior and devoted foodie who just moved from a dorm room to an on-campus apartment. Imondi avoids ramen noodles (an iconic cheap, college cuisine) by looking for meal ideas on food blogs, hitting up a farmers market on campus, skipping meat if it’s costly and improvising recipes so she doesn’t have to purchase new spices.YOUR TAKE: How do you avoid ramen noodles?
Tweet Please share your strategies, stories and tips in the comments section below or on Twitter using the hashtag #foodie101. Some of these tips will be featured during Wednesday's Free Range on Food online chat featuring Imondi and deputy food editor Bonnie S. Benwick. We'll also post some of your responses right here.