Campus life for the majority, is for the most part, however, about eeking out a reasonable existence and according to final year Pure and Applied Sciences student Percival Arthurs, “teaches you the value of the $dollar”.

There might not be an abundance of hot plates but condensed milk, mackerel, corned beef, flour, rice and crackers are still what students eat lots of.

A weekly treat of chicken or fish incorporated in a full Sunday meal is often the reality of many a student after books, tuition and accomodation fees have all been paid.

Kamau Fletcher from Guyana tells how he had to drastically cut his diet when it occured to him just how much of a chunk, food, was taking from his allowance.

“Team work,” says former hall Chairman Deanall Barnes is what allows us to survive, as he lifts his head from the books, which forms the basis of his MSc studies in Accounts.

“Exotic foods are sardines and mackerel. $1,000 is what is put aside weekly to purchase the necessities.

We pool together and run a porridge pot.

A cheaper option to the $100 charged for breakfast at Mary Seacole Hall”.

The Foodpage presses for more information on what is offered for breakfast at Seacole and is told of fried dumplings (two), fried egg, sausages, calaloo and plantains.

We suggest that this is at least a better balanced meal.

Not much argument here save for the “unbalanced taste”. Please note that this is our translation of the words.

Students, according to Barnes, “would need $16-$1700 per week to eat a reasonably balanced meal a day.”

He is quick to point out that “students do not eat as nutritiously as they should” this a result of insufficient funds.

“New students to Campus, tend to have more money” quips Percival Arthurs “there are aunts, parents, grandparents, godparents and family friends happy to add something to the campus coffers”.

This seems to be the reality for new students: Andre Sherriah, Anya-Kaye Smith, Tina Black and Jaunya-Alayne Burke who have moved from the main dining area of Pages, to the lounge area, with a slice of cheese cake in tow.

Jaunya has the sweet tooth of the group, and is also the group’s foodie.

Their plan is to enjoy dining on campus. In fact eating well they inform us, was stressed during the just completed Orientation.

As students who live off campus, they will not be forced to enjoy too much of the ‘exotic foods’.

The question of economics is high on the agenda of Derona Rose and Patrice Bachelor both final year part-time students who sip their piping hot cups of soup from Pages. They are both delighted with the food choices available to students on campus and speak of the good balance, and choices available.

Kerry Ann Vaughn lives off campus and is pleased with the available choices and recalls when eating on campus was all about Hall food or Submerge. To save money, Kerry-Ann purchases tins of liquid meals or makes cheese sandwiches.

Jozelle Miller, a second year Social Sciences student from Saint Vincent, finds food very expensive in Jamaica, and balks at the cost of a chicken meal.

Although both herself, and friend Patichia Wint from Saint Elizabeth have just finished a sandwich, they are aware that it is more economical to cook a meal.

Cereal affords them breakfast and pooling with three more students, a good Sunday lunch.

The Foodpage asked about parents coming on Campus with Sunday lunch or students going home at weekends and was greeted with blank stares.

The majority might not, but I suspect there is a minority there somewhere with devoted families.

No hot plates were seen in individual dorms but we are happy to report that we found a promising cook kneading his flour dumplings.

His name Andrew McIntosh a fourth year medical student who with the promise of exams is ensuring that he has enough food cooked.

His meal: dumplings, bananas and you guessed it corned beef.