Metz should serve lemons and soy sauce. Haley Strack | Collegian
Metz Culinary Management expanded its supply of condiments to offer students a variety of flavors to spice up their daily meals in the past year. Two condiments are still missing: soy sauce and lemons.
Sometimes Metz serves noodles, stir fry, or other Asian dishes at Passport. There is often a bowl of soy sauce packets located at the end of the counter, but not always. More than once, I have sat down with a bowl of fried rice or noodles, wishing I had some soy sauce to add some extra flavor to the dish.
My mother is Japanese, so I grew up with her cooking. Soy sauce is the Asian equivalent of salt. We add it to our soup broth, stir fry, vegetables, sushi, dressing mixes, and even potatoes. Those I’ve talked to have shared a similar desire for a greater presence of Asian flavors in meal options. Soy sauce is also said to help with digestion, gut health, and may reduce allergies. If Texans get a plethora of hot sauce, shouldn’t the Asians be given the courtesy of a reliable supply of soy sauce?
An even more important condiment for Metz to supply is lemons. Lemons go on many things––meat, fish, salad, pasta, water, and tea. Metz has a mouth-watering sweet and sour taste that brings out the flavor of almost any food. Its acidity cuts through grease, makes food sit lighter, and adds a refreshing taste.
Lemons are also extremely healthy. They are an excellent source of Vitamin C, which is especially important during the long winter season. Eating a couple slices each day is a good way to build the immune system. Vitamin C also contributes to the formation of collagen, which the body produces to keep skin from sagging, giving a more plump and youthful look. The body’s ability to produce collagen decreases with age. Vitamin C helps maintain a healthy complexion by preventing skin damage. Providing daily access to lemons will help students be able to eat tastier and healthier meals.
Cafeteria food may not be everyone’s favorite source of daily nutrition, but we must acknowledge the challenge Metz faces in trying to please a large and diverse community of students. Condiments and seasonings allow students the freedom to modify their meals to their taste in a simple and cost-effective way. I believe that expanding the dining hall’s condiment inventory to include both soy sauce and lemons would be the next suitable step to producing happier, healthier students.
