At Mount Pisgah, some students and faculty do not see lunch as just a break, but as a lifestyle. It is the most anticipated event of the day amongst all of the academic chaos. Who better to trust to rate the lunch food than the ones who treat lunch like a five-course buffet?
These aren’t just your average eaters; they have experienced food from different countries, regions, and continents. They are the legends and the most aggressive people in the lunch line, cutting others to make sure they get the freshest selection. These are the people who know the lunch men and women by name, who can smell what’s for lunch from the parking lot, and who have gathered two plates before you even step foot into the lunch room.
They do not just eat the food – they analyze, critique and cherish it. They have mastered the art of the lunch room from their arrival time to the beauty of a perfect plate and even the smoothest ways to cut the line.
Now, let’s get these individuals’ ratings on their cherished food downstairs.
Junior JP Pickren is one of these star-eaters. His school lunch ranking list begins with Burger Day at No. 1.
He notes, “Because of the condiments and fries, you can’t go wrong.”
Pickren says his No. 2 is chicken fingers with french fries, an excellent choice. He claims that his top two choices are only different due to the meats, but one meat is better. The No. 3 is beef stew with green beans, potatoes, and beans – claiming that salt and hot sauce are life-changing. Lastly, he puts chicken gyros and potato wedges on his list of favorites. The tzatziki sauce puts this on top of other lunches, as well as the great wedges.
Next, we have two more lunchroom legends with similar tastes: juniors RJ Zeising and George Thompson.
Zeising opts for “a bowl and plate” while Thompson amps it up to two plates and a bowl for the average school lunch.
They bring a unique perspective, ranking plantains as their No. 1 due to their taste and texture. Next, they named the breakfast grits their second as they are “a southern staple that warms the soul.”
For their No. 3 Zeising and Thompson easily chose salmon because it “makes them feel like grizzly bears.”
Then comes the pineapple pico de gallo, landing at No. 4. They say this is “the best thing ever” and demand more of it at lunch, having a permanent place in the salad bar.
Their fifth and final choice is a biscuit, another southern classic.
Together, these lunch experts don’t just eat; they enjoy and critique.
