Benson's facelift a savory treat

By Katie Powers

While sitting around people-watching in Benson, I have noticed subtle new spring changes among my classmates. New highlights? New tan? Everyone seems to be getting some work done. But as I was sitting, I realized that all I needed to do was work up an appetite to see who has gotten the most work done this spring: the very heart of campus, Benson.

It all started this fall when The Bronco added delicious oven-toasted sandwiches and made-to-order salads in baked tortillas as a lunch option. Then newly-remodeled Market Square started serving a lunch special. These fresh items, like the carved turkey sandwich on Dutch crutch bread, the pita with gyro meat, soup in bread bowls or quiches, all have tempted my palate and, quite frankly, classed up the status of Benson, while providing variety to the mundane Market menu. Upgrade!

Benson didn't just stop there. Now that spring is here, Benson has received full Beyonce "Upgraded" status. We're talking major work done. For example, it's 3:30 p.m. on a Tuesday, and I'm cranky after just having had two classes in a row. As I walk through Benson and pass by the Mission Bakery, I notice a special dessert: root beer floats. Little afternoon pick-me-up? Check.

Compared to other university cafeterias I've eaten in, Benson is like eating at The Ritz. As a freshman, I had a love-hate relationship with precious Benson. The love came from a passionate affair with onion rings during winter quarter, so drastic that at one point I thought I'd rather eat those every day and gain no weight than have hypothetical sex every day with absolutely no consequences. The hate came from, obviously, my decision to keep eating them, which lead to a slight change in my body that seemed to manifest itself in my lower half. Whoops.

So this year, embittered as I was toward Benson from the extra 10 pounds, my loyalties have been won back. Not only that, but, as I mentioned, I had to do a double-take just to check I was at an actual college cafeteria and not a four-star hotel. I don't think I've ever frequented anywhere that has offered chilled and room temperature bottled water like Market Square does now.

It was University President Paul Locatelli, S.J., himself who coined Santa Clara a "wine and cheese" school at my preview weekend for accepted students when asked what the difference is between here and Midwestern Jesuits, who apparently are more of the Bud Light and brat variety. With the tuition increased to $33,000 and housing to $11,067, I guess Santa Clara should be able to afford being classy.

It's too bad when I don't have a meal plan next year I won't be able to afford Benson on my own dollar. Looks like it's beer and brats for me.