Subject: Updated.

It’s been almost a month-long hiatus since my last post. I couldn’t think of anything worthwhile to write, and really…there really was nothing substantial to talk about. I’ve already talked about how much I hate chemo, blah blah, and another post would merely be redundant. I suppose it’s a good thing that I had nothing new to write - I didn’t have anything to complain about for the first time in a long time! (And that’s how I hope it’ll be for as much of my life as possible.)

But with the completion of treatment looming closer and closer (first week of June, or 2 more cycles to go), I’ve been letting myself plan in more concrete details my upcoming future. I really wanted to use my free time in summer to embark on a variety of volunteer projects, most pertaining to cancer patients…but I’ve realized that it’s not going to be feasible this summer. My energy levels are still going to be sub par, and I need to avoid as much sunlight as possible (I’ve been through too much radiation). Seeing as I live in California, avoiding the sun is going to be a major problem. I’m pretty much bummed out about this, because really…this summer could be the ideal time to volunteer since I won’t be pursuing an internship, fellowship, or summer study abroad…but then I think about whether I want cancer again, and the answer is a definite NO.

So, my new, improved plan: concentrate on getting well in the summer so I can start my volunteer projects beginning in the fall. (Here are a few of the programs I would like to potentially get involved in: Girl Scouts (I was in scouts since I was 7), Berkshire Food Project (I love baking/cooking anyways), Relay for Life (although this doesn’t seem to do stuff on a year-round basis? maybe I can change that…), and/or the NBH/North Adams Regional Hospital’s oncology ward (I wonder if they have a pediatric oncology ward?). Let’s see if any of this will fit in my crazy schedule next year. AND I still plan on joining the Equestrian team, playing with the Berkshire symphony/chamber music(?), continuing my study of the viola, and staying ahead in my classes while maintaining a favorable/superior quality of life.

Let’s just say I have big plans.

Also. I would love to change the menu at the dining halls. Who decides the menu? I need to get in touch with whoever does, because I would really love to see some major changes. And also, how does one get into the food committee? My memories of the food is rather sketchy as of now, but I think some new techniques and new ingredients would invigorate the Williams dining experience.

Like ethnic foods. Where does the kitchen get their recipes and ingredients? And what type of equipment do they have? I remember the pad thai they once had…and honestly, pad thai is not that hard to recreate. The kitchen just lacked the necessary supplies (or substitutes I suppose). The items could easily be ordered from Asian venues in NY/Boston…and stored for a while anyways. Don’t we get stuff shipped in anyways? Where does the stuff get shipped from? The kitchen should keep more international spices+seasonings on hand…and this stuff isn’t immediately perishable anyways. And it’s not very expensive nor do you necessarily need a lot of it. You basically just need to buy it once and it’ll keep you covered for a long time. It’ll also keep the menu a lot more varied.

And fruits/vegetables. I don’t know what the situation is like in the winter…but I’ve heard that the fresh produce supply in winter isn’t rather that fresh. However, there’s a lot of stuff that can be kept frozen. (Also, don’t we get shipments…? Or do we not have the money for that either.) Fresh fruits can be substituted with dried fruits, canned fruits, or frozen fruits (smoothie bar, anyone)? It’s a waste of resources and expenses to produce sub-par quality foods. No one is going to eat it anyways.

And meat. I seem to remember some awfully done chicken. The college seems to go for quantity over quality. Why can’t they do the opposite? Use less meats normally, and when you do occasionally want to have a steak entree…use good-quality meats. It’ll make the dining experience a lot more fulfilling. Plus, instead of mass producing those awful whole chicken-breast recipes, why don’t you cut them into slivers and put them into stir fries or pot pies or something PLEASE that does not involve huge chunks of overdone meat. (Random tangent: for those who are vegetarians/vegans…they should breaded eggplant or portobello mushrooms as alternative to burger patties. Although I think using panko crumbs is better than breading.) Stews could work well. Since the meat is cooked for such a long time, it becomes quite tender in the end (if we have to use lower-quality meat). The seasonings can also mask the quality…

Soups are also a problem. The one time I tried a soup…I nearly died from a salt overdose. Dear lord. I would love to see homemade chicken broth/stock (not hard either…just a long boiling time). And the broths/stocks can really flavor other soups or entrees. The chicken may also be used for other recipes too. Or you can just throw a bunch of vegetables in (frozen/canned vegetables work well in this case too for the winter) and create a wonderful vegetable broth/stock.

I would love to work with the chefs and determine how they daily prepare our food. Maybe we can share tips on cooking? I think they should use some Asian cooking techniques. (Can we bring in an Asian chef and a sous chef to teach our dining staff new techniques or offer new recipes? Or maybe us students should work with the chefs personally and develop new ways to prepare our food. I’m totally up for this.) More vegetables, less meat please. Or if they really do need to have all that meat…maybe brine it, baste it, grill it, season it, or do something new? Or maybe we need to develop more sauces so that way it’s more varied. And making sauces is super easy too…just gather all ingredients and cook. (Can we also have a Mongolian wok? Do we have a ginormous wok in the kitchens? I think it’ll be a great investment. Imagine..a Mongolian wok buffet. Students just need to select the raw vegetables/raw meat/noodles combo they want…hand it to one of the chefs…and then the chef cooks it immediately. This is also rather wishful + potentially expensive thinking…)

Also, what do our chefs specialize in (culinary recipes-wise)? We should also take advantage of that. Or maybe we can train the students who work in the kitchens basic cooking skills (like prepping stuff…cutting vegetables, etc. Actually, do they do that stuff already?). It’s a worthwhile investment since those students are assigned to work there for an entire year…and then maybe the college can spend more money on better (and more?) ingredients?

Another idea, although I don’t know if this one is legal: reusing food that hasn’t been eaten. Like the pans of [whatever entree] that the kitchen has made one too many (and hasn’t been touched by students obviously). It’s just the leftover/Thanksgiving turkey concept: work the leftovers into a new entree. Saves waste and money is all I’m saying.

But anyways. Please let me get into that food committee. I wonder just how much change can happen. I would love to just take over…but I think that’s someone’s job already. Damn. I also wonder if the college would let me work (voluntarily of course) in the kitchens with the chefs.

A day should not be just 24 hours. I have wayyy too much stuff I want to do.