Graduates, faculty, staff, friends of Kansas State University: Let’s talk food

In 1863, K-State’s students were future farmers and homemakers. Today’s students stretch into fields such as hydrology and gerontology. From cooks to scientists, they gathered food memories as students and influenced what goes on the table after graduation.

Purple Pride ice cream at Call Hall. Pizza in Aggieville. Cherry chicken at banquets in the Union. Ramen noodles in a forbidden appliance in the dorm. Experiments in food science class. Tacos at Derby Dining Center. Disasters in a home management house. Feasts in a sorority house. Everybody has stories. What is yours? What is your food memory?

We are collecting stories and recipes for Teatime to Tailgates, a book about 150 years of K-State’s impact on tables on campus, in the state and beyond. We want yours.

Tell us by:

  • Blog. Leave your story (and recipe if you have one) here.
  • Email.
  • Mail. Jane P. Marshall, 110 Justin Hall, Kansas State University, Manhattan, Ks. 66506

Include your name, phone number and email address. We may need to contact you for more details. Thank you for helping with this College of Human Ecology project to celebrate Kansas State University’s sesquicentennial.


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One Response to Graduates, faculty, staff, friends of Kansas State University: Let’s talk food

  1. I was the 3-11 PM supervisor of the main cafeteria in the student center from 1970-73 and also in charge of many banquets under Mrs. Shugart. Lots of food memories, especially her famous Swedish smarsgabord and also the banquet for non then senator Bob Dole.

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