By: Demori P Louis
In the backyard in Queens, the smoke from the grill hits me like a beautifully scented breeze, making my mouth water as my teeth vibrate to the rhythm of the music. I sit down in front of a perfectly grilled piece of jerk chicken on a plain white plate.
Now, at this university, there is no jerk chicken at CSI. Jerk chicken is a flavorful dish made by coating chicken or meat in spices like Scotch bonnet peppers, allspice, and thyme.
But at CSI’s dining hall, the closest thing they offer is plain, unseasoned chicken—about as spicy as salt. The white chicken, often left sitting in a grease trap, looks and tastes unappealing.
The college has a diverse student body, with about 13% African American and 23% Hispanic students. Yet, the dining hall only serves plain, barbecue, and fried chicken. On top of that, the quality is low while the price is high—chicken meals range from seven to twelve dollars.
This is not what students want after a long day of classes.
A multicultural campus like CSI should add this Caribbean dish. Jerk chicken is not just delicious—it is a healthier alternative to the greasy, oil-soaked chicken currently served. It can also promote diversity within the school. New York is a melting pot—so why not melt these spices into our dishes? The solution is simple: add jerk chicken to the menu.
We can use the existing grill in the dining hall, and student workers can be trained to prepare it. Another option is introducing it as a rotating “Dish of the Week.” The funding can be allocated by the school or sourced from city programs.
Let’s add some flavor to this campus and bring in the spice of life.
