The Knorr Family Dining Room. Haley Strack | Collegian

Metz Culinary Management introduced a food station this school year that is free from the nine most common allergens.

Called “Pure + Simple,” the station offers one protein, one starch, and two vegetable options that do not contain peanuts, tree nuts, fish, shellfish, gluten, dairy, eggs, soy, or sesame. The goal is to offer meals that are more than just a gluten-free version of Main Plate.

According to Head Chef Adam Harvey, “Pure + Simple is a station comprised of proteins, starches, and vegetables that uses creative cooking techniques and minimal ingredients to provide healthy and delicious food that is free of the top nine allergens, but certainly not free of flavor.”

Sophomore Caroline Lanicek is gluten-free and said she appreciates the variety compared to her freshman year.

“Last year just kind of felt like a replica of the main dish line,” Lanicek said. “They were trying to make it the exact same. But it just, it wasn’t very good, I’ll be honest. And then this year they have made completely separate meals from the main line that are pretty diverse and unique every day.”

As a member of the volleyball team, Lanicek came to campus early for training and has been eating at Pure + Simple for two weeks. So far, her favorite meal was a lemon chicken dish served with turmeric rice, broccoli, and sweet potatoes. Lanicek noted that restricted options and the unpredictable gluten-free station last year left her eating lots of salads. As an athlete, Lanicek said having better gluten-free protein options will be influential in her recovery from practices and games and will hopefully influence her performance for the better.

Senior Bella Spinazze, another gluten-free student and athlete, also said that protein is a key component in her diet, especially as a member of the tennis team.

“I would love multiple protein options instead of just one protein choice at the station,” Spinazze said.

But some students said they are still concerned that the station is not fully committed to providing healthy options even if it’s allergen free.

“I would also love to see some protein bars or snacks instead of the cookies or other treats,” Spinazze said.

An email to the student body from Resident Life on Aug. 22 explained that Metz Culinary Management will be cooking with beef tallow and olive oil at every station except in baking and at Pure + Simple. The email claims they will be cooking with “allergen-free oils to keep things safe and inclusive.”

According to Metz Culinary Management, Pure + Simple will use olive oil in all cooking except those that are deep fried, which will be fried in canola oil.

“When we made the switch to beef tallow in the fryers on the J. Clark’s Grille, it then removed an option for vegans and vegetarians who don’t eat foods containing animal products,” Harvey said.

The use of canola oil provides some variety for vegan and vegetarian students since there is no longer a vegan protein option, according to Harvey.