Students flock to food-oriented to programs

Enchiladas, piñatas, and a little Enrique Iglesias were exactly what CSC students needed to spice up their frosty Monday night.

Highrise RA, Yadira Gurrola, 20, junior of Scottsbluff, hosted a fiesta from 6-8 p.m.; in the Gold Room. RLA provided an $80 budget, which Gurrola used to buy small prizes and ingredients for the authentic Mexican meal, which she cooked with her mom and grandmother. Festive decorations filled the room.

“I wanted to bring my Hispanic culture to campus,” Gurrola said. “Making the meal was also a good time for me to bond with family.”

Students were treated to homemade enchiladas, refried beans, and rice, and activities such as piñata and tissue flower making, pin the tail on the donkey, Mexican bingo, musical chairs, and a photo booth.

“The Mexican food hit the spot, and I really enjoyed the music playing in the background,” Kristin Rodenbaugh, 19, sophomore of Seward, said.

A hungry group of college students gathered in the Red Room for the RLA sponsored event, “Spice up your Ramen,” 8 p.m., Tuesday.

The goal of the event was to give students ideas to turn basic ramen noodles into their own creations. Various Top Ramen recipes were provided to students.  The Red Room was full of mini stove tops, different Top Ramen varieties, garlic, salt, black pepper, rosemary, curry powder, vegetables, and chicken broth.

“I like to cook, so I wanted to create an event where students could experiment and be creative with dorm food,” Zerek Jones, 20, junior of La Junta, Colorado, an RA who planned the event, said.

The variety of recipes had a positive response from students.

“I came because I wanted to check out the different recipes,” Amanda Kolen, 19, freshman of Chadron, said.

The free food influenced the attendance of some students.

“I’m a broke college student and I came to get free ramen,” Brandon Schwenk, 20, junior of Omaha, said.