While The Onion has always subtly recognized Wesleyan’s appetite, it looks like the Associated Press has now caught a whiff of the cheese co-op:
Some, like Wesleyan University junior Nica Latto, prefer wedges of locally produced artisanal cheeses added to the mix, perhaps a gouda with a slightly nutty undertone or a Gruyere for a fondue party while studying with classmates.
So to satisfy palates that lean more gourmet than grub, Latto and several friends organized a co-op in which fancy cheeses from a nearby Connecticut farm are delivered each week to the Middletown campus and distributed to students, many of whom line up with baguettes — and meal cards — in hand.
While universities nationwide have updated their dining hall menus to meet the increasingly epicurean expectations of students like Latto, many students are also taking things a step further and bringing fancy fare to campus on their own.
Aside from using the word fancy four times, the article also quotes Nica and the president-elect:
“I think our generation or just people in general are becoming more conscious about the quality of what they eat, where it comes from and if it’s sustainable,” said Malter, 20, a sophomore from Irvington, N.Y.
BAMCO, meanwhile, is portrayed as a generous entity whose only wish is to appease student desires: