By CJ Blickenstaff//

Hood students say they are unhappy as they fork over premiums for lackluster, super priced “healthy” food options.Every day across the Hood College campus students make a huge decision; what’s for lunch? While there are two options immediately available, are any of them healthy?

Commonly known as “The Freshman 15” among other things, college students often gain unwanted weight throughout their semesters of higher education.  It is not to say that this is not the fault of the students and their choices, however their dining decisions must be fast, accessible, and affordable food that will satisfy their hunger.

The problem before them is not new.  Food Inequality is an issue across the country.  In urban areas, availability and affordability of fresh and healthy food is far from acceptable.
On Food Day, Hood College hosted an event consisting of a sampling of fresh local sourced food followed by a lecture.
In her 30-minute Food Day lecture, author Natasha Bowens “Sprinkle(d) through unpacking this (Food Justice), and it’s some heavy stuff.”  In urban areas, the cost of affordable fresh food is through the roof and Hood college students face this problem first hand.Bowens discussed food deserts such as the Hood College campus, where there is access to food but nothing local, nothing healthy, nothing truly fresh.Jeanne Robinson, a Hood College senior, attended the Food Day Event and reflected on her own family’s struggle for healthy food options despite living on a sustainable farm.About accessibly to quality food, she said, “There used to be three grocery stores in the county; while there was one when I was born, now we’re down to none. We do live in a certified food desert.  We’re about 35 miles from the nearest grocery store.”Miles and miles of farm, but not an accessible fresh food option to be found.  Affordable produce without hassle should not be a dream for college students, or anyone for that matter.If students had the time and transportation, would they travel to the stores that are selling the meals they desire?  If offered greater facilities to pack and prepare lunches, would they use them?  College students are constantly learning about the need to make good decisions concerning their diets, but are they really set up for success?At the Blazer, John Curran opts for a mozzarella and tomato panini. While it was “better than a burger”, he said it was “watery” and “runny.” Later that week, John chooses a salad with “mushy” croutons.  This week, John smiles as he unpacks his fresh lunch carefully crafted each morning.Another student, John Braun, opted for a veggie burger.  The only word given was “edible.”  He talks about how he only buys food at Hood one day a week and it is never a source of enjoyment.Some students, like Tyler Royer are instead turning to local co-ops such as the Common Market.  He and a companion took a trip during common hour and returned to campus excitedly talking about the food available there.Situated not far from campus, the Frederick, Maryland food co-op operates a full service organic grocery store and health food center.  The offer a daily hot food bar and an assortment of sandwiches and smoothies.Many students are curious why a campus such as Hood is not offering a co-op or farmers market for local vendors.  A town like Frederick could also sustain a community of food truck vendors.When asked about what could be done about Food Equality in downtown Frederick, Bowens said, “We have a few spaces that could be grocery stores.  We are up against some pretty powerful beasts here in Frederick.  We hit a wall when it comes to what is possible and who owns these buildings…I’d love to see a grocery store, a food warehouse…while supporting our local growers.  We need to keep working together.”