Culinary Love Proved Valuable To Hunger College Student

by Reed Carr, CSU Public Relations Intern

Growing up, I had 10 television channels. Cartoons weren’t my thing and my mother’s soap operas were too corny. So, in the off chance that I was watching t.v. instead of running around in the yard with a stick (imaginary sword), it was either Food Network, or Travel Channel.

I’d watch Anthony Bourdain travel the world, exploring places and eating things I had no idea could exist. Blood pudding in Ireland, foie gras in France, chicken pho in Vietnam; you can imagine the affect that had on a child from Kilkenny, Minnesota­—population 108.

Coming from a humble background, I wasn’t able to get my hands on top shelf ingredients, but I made the most of what was in our cupboards. I created countless variations of the grilled cheese, pasta with red sauce, hand rolled pizzas, and my specialty, chicken and cheese empanadas.

I became better and better at compiling the ingredients I had at my disposal, and even cooking for my friends every once in a while.

Now that I’m in my last year of college, I’ve been looking back at how my love for creating my own meals has been a huge benefit—financially and spiritually. There’s something rewarding about coming home to a crockpot of savory beef stew that eight hours earlier was a bunch of raw, singular ingredients.

If there is one thing I would pass on to underclassmen, it would be this: When you take a meal break from studying, don’t go the quick route, or at least don’t do it every day. Use the internet to teach you how and what to cook. Google recipes. YouTube instructions. Instagram the finished product.

You’ll save money, feel healthier and build a connection with food and the process of creating that you may not have had before.

P.S. “Anthony Bourdain: No Reservations” is on Netflix. Every season.

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