Topping off his appetizer, junior Jon Mellish adds croutons to his salad in the cafeteria. Although Mellish was not a vegetarian, many students who chose to not eat meat were pleased that the cafeteria, along with Burger King and Montague's Deli in the student center, offered meatless entrees to accommodate their eating habits. (Photo by Melissa Wilson) Carrie McMillen-Garland, Texas. Music Licensure. Concert Choir. Band. American Choral Directors. C-MENC. International Studies (HUF). Eric McMullen-Longview, Texas. History. Jonathan McNair-Ft. Worth, Texas. Computer ScienceNocational Ministry. Campaigns (Pennsylvania, Texas, Scotland). Dactylology. Circle K. University Singers. Sigma Tau Sigma. Kristen Meeks-Albany, N.Y. Music/Psychology. Transfer (Lipscomb University). Band. Delta Gamma Rho. Joseph Merillat-Tempe, Ariz. Information Technology. Gamma Sigma Phi. Lisa Metzer-Sidney, Ohio. Middle Level Math and Science. International Studies (HUG). Concert Choir. Alpha Chi. Campaigns (Florida). SALT. Regina. Adam Miller-Memphis, Tenn. Accounting. Campaigns (Alabama, Arizona). KHCA Staff. King's Men. Amie Miller-Searcy, Ark. Human Resources. Concert Choir. SHRM. Campaigns (Alaska, Scotland). Regina. ... 64 people II veaetarians searchfor~eatless meals Vegetarianism has been identi– fied with hippies, animal rights ac– tivists, teenagers and health nuts. Howeyer, in a health conscious so– ciety, the number of vegetarians, who avoided eating meat, and vegans, who avoided eating ani– mal products, including dairy and eggs, seemed to increase, even on campus. In the past year, students no– ticed Harding's efforts to accom– modate the nutritional needs of vegetable lovers. "I was excited to see the cha~e in Searcy's food choices, especially here on campus," senior Lyz Nichols said. Vegetarian students chose not to eat meat for several reasons. "Originally I became a vegetar– ian because of a bet with my dad," junior Luke Fain said. "Then I stuck with it for health reasons . The cafeteria's not too bad. I usually get salad, cheese pizza or pasta and vegetables. " Senior Chrissy Ingram quit eat– ing meat because she believed the slaughter of animals was insensi– tive. "I started being a vegetarian to morally object to the killing of ani– mals," Ingram said. Whatever the reason for their dietary decisions, vegetarians all faced the same problem-finding meatless options in a meat-eating world. In the past, the salad bar, pasta, and wok lines in the cafeteria were favorites for vegetarians. However, recently, the pangea and wrap lines also provided meat– less options. The student center pro– vided further options with Burger King's veggie burger and the veggie sandwich and soup available at Montague's Deli. Senior Kim Goff said she had little trouble finding vegetarian foods, even though she sometimes had to create her own meals from choices in the cafeteria. "I chose to be a vegetarian for health reasons and [because of my] general dislike for the taste of meat," Goff said. "I made my meals in the cafeteria. I usually used the salad bar along with cheeses and bread for sandwiches and bagels." Goff also said she had an easy time finding food options in res– taurants around Searcy. "All the restaurants have things on the menu that I can eat," Goff said. "There was [one or two times] when I've been [out to eat] and couldn' t find anything since I've been a vegetarian." Goff also utilized her kitchen in Pryor Hall. The apartment dorms on campus - Cone, Pryor, Searcy and Shores Halls - had kitchens which allowed students to prepare meals according to their own di– etary preferences. "I think it's helpful to have a kitchen because it's easier too cook for yourself and use the ingredi– ents you want," Goff said. "At the cafeteria you have limited stuff to work with. " - Heidi Walden
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