Community colleges will be accredited based on food, writes Jeffrey Ross in a Cronk of Higher Education satire. Colleges will be required to demonstrate how food fits into their “strategic visions, core values, mission statements, assessment plans, curricula and feedback loops.”
Research shows the importance of potlucks, said Dr. Tusk Manger, a reviewer and taste-tester for the Highbrow Learn-ed Commission.
. . . community college staff spend about 65 percent of their salaried work day preparing for potlucks, grazing, sharing recipes, emailing notifications about dessert needs at division meetings, chatting over hummus or quiche in the faculty lounge, planning bake sale fund raisers for partnering organizations and orchestrating classroom “cultural” studies which mandate at-risk eating activities. . . . hard-core paper plate beanie-weenie concoctions and crockpot food–especially at division meeting potlucks–may represent a significantly overlooked part of every community college’s curricula. Eating is the best practice at all community colleges.
“Potluck” appears in 41 percent of all email subject headings at one community college in western Phoenix, according to a study by Dr. Jeffrey Roz, Hamilton State University, and Dr. Jann M Kontento, Copperfield Community College.
. . . 37 percent of all the benchmarking college emails contain some reference to pies, cheesecake, left-over mushroom pizza, bagels, garbanzo beans, COM 209 ethnic awareness potlucks, donuts in the dean’s office or “almost-gone” sliced summer sausage and cheese snacks remaining from a governing board meeting.
Ross and Jann Contento are the authors of College Leadership Crisis: The Phillip Dolly Affair, a comic novel about the fictional Copperfield Community College.