Serve it up, kiddies! Students cash in on waiting tables
So here we are in the noble pursuit of higher education with the hope that we will one day be taken seriously in the competitive job market. Besides sucking up all of our time, this endeavor also seems to suck up all of our funds. Books, tuition, room and board, and the occasional "I must have a hole in my pocket" night at the bar are only a few of the things that leave us high and dry.
On our own: Students find flavor in off-campus kitchens everywhere
Safe within the confines of the residence halls, students' meals are taken care of. They need only mosey to the dining hall to nourish themselves with food from the four basic food groups.
But upon leaving the residence hall, students face a myriad of new choices and freedoms. One of the most pressing, and sometimes most terrifying, questions about living off campus is "How will I eat?"
Different cafeteria offerings add a dash of flavor to 'U' student life
Starting college in the fall was an overwhelming experience for some and a no-brainer for others. All incoming students expected some changes, and giving up mom's home-cooked meals may have been the biggest one - it forced them to encounter the flavor of dorm cafeteria dining.
Students take quest for thinness to dangerous extremes
In today's society, being thin is in and being fat is out.
Maintaining a low weight, counting calories and exercising constantly seem to be just as important to some students as maintaining a high GPA and making the dean's list. But food and exercise simply are supposed to help people live longer and give them energy.
Organic food grows on health- and Earth-conscious consumers
It's the '90s and eating healthy is all the rage, but some regimens may be more than trendy - organic foods are increasingly finding their way to the plates and palates of conscious consumers.
Organic food is produced with "no synthetic fertilizers or pesticides used," said Sharon Barbour, outreach and education manager at the People's Food Co-op, which sells organic foods grown at local farms.
Local chef makes shrimp salad, shrimp cocktail, shrimp creole ...
Behind the swinging doors of Real Seafood Company on Main Street, two chefs and eight cooks work side by side to make mouth-watering entrees. While the grill sizzles and heat pours from the oven, a resounding "Fire" commands all to start cooking. Shouts of "86" signal to all that the chefs have run out of ingredients for a dish.
Ethnic eateries fulfill A2 's worldly appetite
Ann Arbor may be the only city in the United States where the number of coffee shops outnumbers residents, so it may not come as a surprise that an equally large variety of restaurants grace the streets. With the appetites of a diverse population to accomodate, Ann Arborites have taken pride in establishing an international restaurant scene - everyone from carnivores to vegans are sure to find something to satisfy their cravings for international fare.
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