The benefits of trying anything at least once

If there was one thing my kindergarten teacher taught me that seems to have stuck over the years, it’s “no thank you helpings.”

Mrs. Gravel always insisted we take a bite-sized portion of whatever food was being offered, whether we actually liked it or not.  I never would have tried such delicacies as green bean casserole or mac n’ cheese from scratch had it not been for this sampling method. 

This is clearly a lesson so many of my fellow college students have never been taught.
For all the talk of the college experience expanding horizons and opening new doors, one would think more college students would be willing to try new foods. 
But sadly, as I go to the Zorn Dining Commons for yet another dinner with my friends, I see them skulk off to the same stations they do every night.

We are all creatures of comfortable habit, whether our selection is pizza, stir-fry, pasta or fries. We go for what is convenient, fast and familiar, at least that’s the excuse generally given. 

I’m going to have to call out all college students on this. 

I don’t honestly believe it takes significantly more time to get something from the vegan station than it does to pick out an ideal slice of pizza. The real reason why the pizza pan has its own gravitational pull; it’s familiar. A person knows what a pizza is going to taste like before they take that first bite. But that dish with mysterious grains, vegetables and potential for some nutritional value? Well, who knows what that’s going to taste like? So naturally, it’s far too scary and different for us to try. 

Now, I know this seems like just another lazy college student’s rant, ok fine, that’s what it is. But I can’t help but feel both sorry and frustrated when I see my friends eating the same thing day after day. 

I don’t understand how people can put more effort into coming up with a clever Facebook status than they do when choosing what to eat for lunch.

While not everyone at college struggles with food-related health issues, this lack of caring about what we put into our bodies certainly is not helping the overall situation. 
Personal experience has shown me that, even when working with children, the more they know about new foods and the more involved they are with either preparing a meal or shopping for them, the more likely they are to try new foods. 

Case in point, after teaching an eight-year-old how to safely cut up jalapenos, he was willing to try a homemade salsa containing them, after vehemently insisting he hated all peppers. How is it that after 13 years, we all seem to have lost our sense of adventure?
One possible cause of this might be the fact that so many college students are beyond clueless in the kitchen. Many times I have tried not to appear too shocked and horrified when a friend confesses to me that their culinary expertise doesn’t extend beyond a blue and orange box or is confined by the miracle of the microwave. 

I’m not sure who is to blame for this; I only believe something should be done about it.
Here is where my kindergarten lesson could provide some remedy for all collegiate culinary catastrophes. 

Even if it’s something I know I am probably not going to like, I still want to try it.
Sometimes, it’s just so that I can say yes, I’ve eaten pig snout, octopus or, one of my favorites, a large sea snail called conch. 

I may not have enjoyed them but I can at least say that I’ve tried them, a feat I’m sure Mrs. Gravel would be proud of.

Eliza Stinneford can be contacted at news@keeneequinox.com.

In a Nutshell is a student-written column and should in no way be taken as expert advice.