Letter from Boston

Lunchtime

By MASAKO YAMADA

Immediately after I joined Gene Stanley's advisory group, I got a second office in the science building. This office is not nearly as spacious and nice as my first office. I have to share it with two people, and it doesn't even have a window. However, one of the nice things about it is that it's close to my colleagues. Indeed, one of the reasons Gene assigned me this office is because he likes to have us nearby.

Another distinct advantage that his office has, however, is much more down-to-earth: It's very close to the science building cafeteria. This tiny cafeteria is called Science Fare (a bad pun on "science fair," a kind of science festival held at many schools). It is a place I usually visit once a day, if not two or three times.

The food served at Science Fare is essentially the same as that served at other cafeterias on campus. The cafeterias are run by Boston University Food Services, and while there are variations in the types of things that are served, the overall theme is the same. For instance, the breakfast pastries I get at Science Fare are the same as those I get at the College of Arts and Sciences snack bar. The soups and packaged salads at Science Fare and the Student Union are the same. This is reassuring, since I like these items and I like knowing that I can get the same items at different places on campus.

On the other hand, some of the cafeterias serve things that are not served at the others. The Student Union has a large salad bar, numerous chain restaurants and prepared foods like sushi. Science Fare doesn't. Science Fare does have a selection of freshly made sandwiches, however, and these are very popular. Some of the newest items on the menu include burritos, calzones and baby carrot sticks. The wildly popular carrot sticks come in a cute package with a Bugs Bunny cartoon on it. It comes with a little container filled with dip.

I usually go to Science Fare just to get coffee and light snacks. This seems to be the case with many of my peers. As far as eating a real lunch is concerned, my daily schedule tends to vary. Sometimes, I go to Burger King, Taco Bell or McDonalds. When I feel like using a little more money, I buy a sandwich at a Middle Eastern restaurant or a submarine sandwich shop. When I feel like splurging, I go to an all-you-can-eat Korean buffet.

Often, I simply pick up some coffee and doughnuts, or I eat nothing. Because I'm still taking classes, I usually can't have lunch together with my other group members. I often see them go off to lunch in groups, and I wonder what they eat. I've been told that the Italians often go to the Japanese restaurant near our building (the restaurant serves an inexpensive, and quite good, sushi lunch), and the postdocs tend to go to the faculty/staff buffet at BU. I've noticed that some of the people in my group bring their own lunch and eat it at their desks or outside on benches. I've seen many new grad students step out of nearby fast-food stores. I think grad students follow different stages in their lunch eating habits.

One of my favorite meals of the week is served at Science Fare. Every Friday, the cafeteria serves New England clam chowder. This soup is a regional specialty made with milk, clams and potatoes.

Manhattan clam chowder is a completely different version. It doesn't have milk, but includes tomatoes instead. Anyway, the version that they serve at BU is very good ― much better than chowder from a can, and even better than most kinds I've had in restaurants. And it only costs $2.20 (¥280).

Whenever I want clam chowder, however, I have to remember that not only is the item popular, the cafeteria closes early on Fridays. I've missed the deadline for clam chowder a number of times, and the ensuing disappointment has been surprising. My roommate Alex, also a physics major, has told me that he's experienced this same disappointment.

I'd say that for somebody who likes food, I'm surprisingly indifferent about eating lunch. But for somebody who's indifferent about eating lunch, I can be surprisingly picky.

Shukan ST: May 29, 1998

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