October 25, 2014

Scrolling Headlines:

Michael Kimmel speaks to UMass students about ‘Guyland’ -

Thursday, October 23, 2014

UMass football looks for third straight win against Toledo on Saturday -

Thursday, October 23, 2014

‘Love is Strange’ is beautiful, painful and groundbreaking -

Thursday, October 23, 2014

White supremacy and settler colonialism at UMass -

Thursday, October 23, 2014

UMass hockey hopes first win will propel them past Hockey East rivals -

Thursday, October 23, 2014

UMass’ second line playing and succeeding with young talent early in the season. -

Thursday, October 23, 2014

‘The Good Wife’ returns as strong as ever -

Thursday, October 23, 2014

Professor receives grant to cover massive election survey panel -

Thursday, October 23, 2014

Unions rally over recent concession proposals -

Thursday, October 23, 2014

NFL Pick’em games return to the Massachusetts Daily Collegian -

Thursday, October 23, 2014

UMass celebrates Campus Sustainability Day -

Thursday, October 23, 2014

“Fury” falls just short of greatness -

Thursday, October 23, 2014

Minutewomen look to continue their season in weekend game against Saint Bonaventure. -

Thursday, October 23, 2014

New meal plans receive mixed reviews from students -

Thursday, October 23, 2014

ISIS’s magazine is good for the West -

Thursday, October 23, 2014

UMass women’s soccer controls its own destiny as conference tournament approaches -

Wednesday, October 22, 2014

UMass soccer deploys new formation with Keys, Jess -

Wednesday, October 22, 2014

UMass calling on young swimmers to continue strong start to the year -

Wednesday, October 22, 2014

WMU, Ohio, NIU pick up wins in busy MAC weekend -

Wednesday, October 22, 2014

A comprehensive guide to the Ebola virus -

Wednesday, October 22, 2014

Franklin stir fry: risk and reward

Taylor C. Snow/Collegian

As I enter Franklin Dining Commons, the stench hits me. A combination of sweet, sour and saltiness, infamously known as the “Frank Stank” seeps up through my nostrils and begins to fry my brain. But I trek up the carpeted ramp, willing to sacrifice my stomach to sure indigestion.

So, where does this smell originate? It certainly does not come from the pasta, sandwich or salad bars. All one needs to do is search for the cloud of steam arising from the campus-side of Frank: the stir-fry station.

There are two questions I must ask myself before venturing over to the line: Have I eaten yet today? Have I showered yet today? If the answer to both questions is no, I will proceed at my own risk.

First I choose my veggies, because, of course, veggies will automatically make any meal a healthy one. I wait for a frying pan to open up, during which time I consume more than half of the peppers, peas and water chestnuts that I had just placed on my tea saucer-size plate, but it’s too late to backtrack for more.

The cook dumps the veggies into the empty pan, adds garlic, chicken and a heaping pile of egg noodles. She asks me a question. I don’t understand a single word, and ask her to repeat. Her response is still incomprehensible, so I answer, “yes,” politely. She produces the result from four plastic squeeze-bottles: fountains of hoisin,  teriyaki and oyster sauces, along with a a splash sesame oil. Dear God, will my taste buds survive this combination of brown sodium-laden liquid?

Then, she quips a short one-word question: “Spicy?”

The most impactful, perhaps harmful decision comes here: Do I take the risk of adding more flavors to my meal only to end my afternoon with an explosive result?

“Just a little,” I reply; to which she adds a heaping spoonful of chili paste. This will not end well.

I carry the food back to my seat, dodging the odorous steam arising from the plate, so my classmates do not have to suffer from the ghastly scent that it surely will implant into my skin.

No matter, I purposefully wore an old sweatshirt and sweatpants – my usual Franklin gear – which I planned to change out of and possibly torch immediately following my meal.

As I take my first bite, the flavor is overwhelming: much better than the smell. The spiciness bites at the back of my nose, reminding me of what is soon to come. I make it most of the way through the meal, but not even my empty stomach can handle the entire mountainous pile of food. A few noodle strands and peas remain, which my chopsticks could not conquer. I stand up and walk out, surely reeking of the food I just consumed.

I walk back across the street to my dorm, my stomach furiously gurgling in response to the decision I just made. But it’s done.

Thirty minutes later, my digestive system gets its payback. I vow to never return to the stir-fry station, but I know I’ll be back, and my intestines will scream bloody murder yet again.

Taylor Snow is a Collegian columnist. He can be reached at tsnow@dailycollegian.com.

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