Vegetarian option now available in the Main
Kyle Wittenbraker
Staff Reporter

TCU students and faculty now have a vegetarian alternative when dining on-campus courtesy of Main Grain, which opened this summer.

Executive Chef Susan Smith and Sodexho Director of Operations Brian Curie work together to select menu items. Main Grain offers vegetarian casseroles, beans, salads cooked in a skillet at lunch and various pastas at dinner. Appaloosa beans, baby lima beans and Lebanese couscous are also offered.

Smith said the decision to start Main Grain was influenced by student feedback. She said the Student Government Association worked with Sodexho last year and wanted healthy food alternatives for students. The majority of the vegetables are organic as part of this health conscious effort, Smith said.

Barbara Burkholder, a junior geology major, said she felt it was much better than the other food offered.

“I am looking for food that’s not as greasy and is more healthy,” she said.

Smith said Main Grain’s menu is more complete than those of other schools in Texas. She said most schools will offer one vegetarian item at each meal, such as a casserole.

Balancing the needs of a vegetarian diet can be difficult for students. Sodexho Marketing Manager Legia Abato said Main Grain will meet the requirements of strict vegetarian diets.

Daniel Lienemann, a sophomore pre-business major, said he had trouble fulfilling special dietary needs in the past.

“I tried to be a vegetarian for two months last year, and it was harder without having an option like that all the time,” Lienemann said. “Main Grain provides a nice, healthy alternative.”

Abby Shepard, a junior radio-TV-film major, said the Main Grain still does not entirely solve the problem of being a vegetarian and eating on campus.

“It is very difficult to eat at TCU, being a vegetarian, even with the Main Grain,” she said. “Lots of rice and beans, not much else. It’s a good start, I guess.”

Main Grain is located in the Main. Smith said the meat carving station and rotisserie grill were moved to the skillet area to free up space for Main Grain. No food service areas were removed to create Main Grain.