FCC brings students together to learn and share accessible recipes in a hands-on cooking experience

The McMaster Students Union's Food Collective Centre hosted its January cook-along event on Jan. 29, 2025, at The Hub. This event is part of a monthly series designed to promote food literacy, build community and demonstrate how meal preparation for students can be accessible.

This month's cook-along, held in collaboration with Maccess, emphasized making cooking more accessible for people with disabilities. During the two-hour session, participants prepared a coconut chickpea curry, chapati flatbread and a cucumber yogurt salad.

Christine Lin and Harry Li, the FCC's Community Kitchen coordinators, explained to the Silhouette that the event is open to all members of the McMaster community, including undergraduates, graduate students and staff.

"We call it a workshop, but we're really just cooking together. It's a collaborative opportunity to learn from each other, whether participants are experienced or just starting out," said Lin.

We call it a workshop, but we're really just cooking together. It's a collaborative opportunity to learn from each other, whether participants are experienced or just starting out.

Christine Lin, Community Kitchen Coordinator
Food Collective Centre

The recipes chosen for the workshops aim to reflect the FCC's core goals for diversity and accessibility. Each month, the recipes are selected so as to use seasonal ingredients an array of dishes from diverse backgrounds.

Recent events featured dishes like vegetable stir fry and tacos, showcasing a medley of global cuisines. Lin and Li highlighted the effort to ensure that recipes accommodate dietary restrictions, with vegetarian modifications always available.

In addition to cooking skills, participants gained practical knowledge such as meal planning, budgeting and food safety. According to Lin, the workshops also address food literacy, teaching participants how to find ingredients and prepare nutritious meals.

The cook-along initiative aligns with broader efforts to address food insecurity on campus, including the upcoming Food Accessibility Initiative referendum. The referendum proposes increasing the MSU organizational fee by $6.50 to fund the Soup & Bread Initiative, which would provide free soup and bread to students throughout the academic year.

Lin and Li expressed their support for the referendum's proposals, noting that these measures would help relieve the hunger of many students. However, they also emphasized that addressing food insecurity requires a more comprehensive and long-term approach that goes beyond immediate relief provided by such programs.

"Food insecurity is a complex issue. It's great that people will be able to have a free lunch every day, but what about the rest of the day? Are they able to cook by themselves at home? . . . We have to think more holistically," said Lin.

Food insecurity is a complex issue. It's great that people will be able to have a free lunch everyday, but what about the rest of the day? Are they able to cook by themselves at home?

Christine Lin, Community Kitchen Coordinator
Food Collective Centre

Lin and Li noted the importance of increasing the variety and accessibility of nutritious food options on campus. They emphasized that it is not just about providing meals but also about ensuring that students have access to fresh, affordable ingredients that empower them to cook at home.

They also explained how food insecurity differs among diverse groups of students. They suggested that graduate students, for example, can struggle to afford nutritious ingredients. Meanwhile, first-year students may not face the same immediate need to cook due to living in residence but could still benefit from learning basic cooking skills to prepare for future independence.

For students unable to attend the cook-along, Lin and Li also mentioned that the FCC is developing a cookbook featuring workshop recipes. The cookbook will include a variety of cultural recipes contributed by volunteers, aligning with the FCC's focus on representing McMaster's diverse campus community.

Looking ahead, the FCC has plans for future cook-alongs, including a February session in collaboration with the McMaster Community Garden and the McMaster Nutrition Club.

C/O Kojo Kwarteng, Unsplash

Without sounding like your Italian nonna, "mangia"

Due to the latest surge in COVID-19 cases across Ontario, McMaster University has closed all spaces that students were able to utilize during the fall semester.

On Jan. 14, McMaster Daily News shared a list of spaces that students would now be able to access until Jan. 31. It is important to note that these are subject to change based on provincial and municipal COVID-19 guidelines.

The provincial government has announced that starting Jan. 31, restaurant capacity will increase to 50% and indoor gatherings will be increased to 25 people in a space. At current, McMaster has not stated whether or not this will impact how campus will look.

Where to study:

McMaster has provided students with three places to study or hangout in between classes.

McMaster has also shared guidelines for those in shared office spaces. Those who have private, closed-door offices may take off their mask and eat. Those who work in open or shared spaces are socially distanced. The University has recommended having a rotation for each individual to be able to eat while others are masked.

"Please be considerate and rotate eating times to ensure everyone in your workspace is masked whenever possible," said McMaster Daily News.

This is a developing topic.

*Social distancing is required in all spaces where you can eat.

Photos by Cindy Cui / Photo Editor

By Gregory Lee, Contributor

Whether it be from the crowded lines at the MUSC Tim Hortons or to the pasta place inside Centro, hungry students are everywhere, looking for ways to satisfy their hunger on campus. 

McMaster Hospitality Services, which operates most eateries on campus, state that they aim to provide high quality food service, variety and value. Eating on campus a few times will show that in reality, these expectations are not always met.

Food at universities is notorious for being unhealthy. It is usually stereotyped as deep fried, greasy, frozen and/or unhealthy, which are all true statements. A quick look at the menu at many of the campus eateries shows that they’re mainly burgers, wraps and fries that are almost always frozen and low-quality in terms of taste — mediocre at best. 

Normally I wouldn’t have a problem with frozen deep-fried food but the fact that campus food is also notoriously expensive as well doesn’t help. For example, a slice of pepperoni pizza at the MUSC Pizza Pizza costs significantly more than a slice at any other Pizza Pizza location. A Mac Burger at Centro costs around $8.95 for the burger itself, plus an extra $2.99 for a combo, which includes a drink and fries. An order of onion rings which normally contains 5-7 rings will set you back around $4.

What really puts the prices of on-campus food into perspective is when it's compared to other locations off campus which offer better value for your money compared to the on-campus eateries. It’s worse for people who live on residence as the meal plans offered by Mac Hospitality are mandatory if you want to live on residence with few exceptions.

Although the meals plans allow students to save tax when buying food on campus, they still cost students at least $3000 upfront for even the lighter meal plans. 

It gets worse when Mac Hospitality takes away exactly half of the non-refundable portion of your meal plan in the beginning of the year for overhead costs, giving you a 50 per cent discount on all food. This discount is only for first year and disappears after the school year ends. The truth is, many students will not finish the non-refundable portion of their meal plan before first year ends. They will either have to go on spending sprees to finish their plans or cut their losses and use the money next school year, even if it technically means losing half of your money.

Health wise, the food on campus doesn’t fare well either. University eating is characterized by fears over the “freshman 15” and uncontrollable weight gain. While the freshman 15 is little more than just a myth, the health concerns of campus food are not. 

A quick look at the nutrition facts of campus food will be enough to give any health-conscious individual a heart attack. Calories, unhealthy fats, sodium, carbohydrates and bad cholesterol are high for most, if not all dishes. In addition, the foods on campus are often low in key nutrients such as fibre, protein and vitamins. The campus eateries do have their healthier options such as salad bars or select food from Bridges, but healthy options are almost always lacking on the menus around campus. 

Let’s not forget the fact that food options for vegetarians and vegans are limited on campus. While we do have Bridges serving vegetarian and vegan options, other eateries on campus are often lacking in vegetarian and vegan options. Halal and kosher options are also limited and just recently, McMaster Hospitality stopped offering halal beef burgers at their eateries.

The food at Mac is definitely not the worst, but it can be greatly improved upon both health-wise and cost-wise. The introduction of the new $5-dollar daily meals is a step in the right direction for food accessibility at Mac and the menu at the campus eateries is always changing. Hopefully, Mac continues to make improvements to the food on campus so that one day, it can be accessible for all.

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