Flik Food Review

Flik’s meals at Middlesex may not always get the praise they deserve, but after a closer look, it’s clear that their thoughtful variety and nutritional balance offer more than meets the eye.

When asked about their opinion on meals at Middlesex, many students’ first instinct is undoubtedly to complain. I admittedly had a similar attitude before writing this article. However, as I dove into a thorough evaluation of the food provided by our Flik staff, taking into consideration a range of topics from nutritional value to taste and variety of cuisines, I was surprised to find that there is much to be grateful for with regards to Flik’s careful attention in curating meal plans that satisfy a majority of the student and faculty population, though of course, like anything else, there is always room for improvement.

First off, all three meals offered by Flik during the weekdays are composed of major nutritional groups that our bodies, especially that of teenagers, need to function and grow, namely: carbohydrates, protein, fats, and fiber. In the morning, breakfast always consists of scrambled eggs, sausage or bacon, oatmeal, a variety of pastries, fruits, and of course, my personal favorite, a make-your-own omelette bar (Antonio makes the best ones)! On Sundays, breakfast and lunch are merged together into brunch, which runs from 10:30 am to 1:00 pm. Personally, I am always starving by the time brunch begins, and though I could go to continental breakfast which opens at 8:00 am, fruits and cereal never fulfill my hunger quite as much as a plate of hot warm eggs and bacon. Therefore, I think starting brunch earlier, even just by 30 minutes, would be a great idea for all of the ravenous early birds.

Lunch and dinner likewise check all of the boxes when it comes to hitting the essential nutrients, with both meals consisting of a main protein dish, a form of carbohydrates, and a variation of vegetables either in the form of a salad or cooked with seasoning. There usually are nibbles at these meals as well, such as sandwiches, guacamole and chips, and tofu for people who are vegetarians. At the other end of the dining hall, students have the option to make sandwiches and wraps using ingredients from the salad bar, which I personally find especially helpful when I want to eat cleaner or when I don’t like the dining hall meal option that day. In fact, Middlesex students have grown very creative in their cooking abilities using the salad bar. Some popular snacks people have made include quesadillas, nachos, cheesy baked rice, and even homemade pickled vegetables. Flik is also considerate of various dietary restrictions, providing a fridge filled with different types of milk like oat milk, almond milk, gluten free milk, and an entire gluten free section complete with gluten free dessert options. 

Speaking of desserts, the Flik staff serves dessert at every meal, while a soft serve machine and other ice cream bars are available throughout most of the warmer seasons. Although these sweet treats are a satisfying way to end meals and certainly popular among students (who doesn’t like cookies?!), eating them at every single meal might not be the best choice as consuming foods high in sugar and saturated fats often lead to sugar crashes later in the school day. As Sixing Wang ’26, a head of the Health Club, said, “There are a lot of sweets, pastries, and simple carbs served every meal, so eating healthy really comes down to a student’s dietary choice.” The easy accessibility and convenience of choosing less nutritional alternatives are extremely appealing, and I cannot deny falling victim to such temptations. Instead, I think the dining hall should prepare fruits at both lunch and dinner, so that while students have the choice to pick up a cookie or brownie (which can also be part of a healthy diet - everything is about balance), they can also substitute in for fruits, a great source of vitamins and dietary fiber. At the same time, I am a firm believer in “cheat meals” - meals that do not necessarily look pretty on a nutritional chart but nonetheless make us happy. And Flik does a great job of rewarding students with a meal of pizza or chicken wings every Friday lunch in celebration of everyone’s hard week of work at school. 

Finally, I appreciate Flik's constant experimentation with diverse flavors and cuisines. However, the staff lacks instantaneous feedback from the student body, and the evaluation surveys sent out every semester are largely ineffectual in capturing accurate opinion since many people would already have forgotten what their “favorite meal” and “least favorite meal” is. Thus, a possible solution for this problem would be to update the Flik dining hall app to not only include the latest menu for every meal, but it also allow members of the Middlesex community to rate each meal right after having it and leave an optional suggestion for areas of improvement. Overall, the Flik staff’s dedication is evident in their deliberate selection of an array of foods that strives to go above and beyond meeting a basic nutritional requirement, but to satisfy certain cravings at the same time, fueling everyone in the community to tackle their day ahead feeling fulfilled and energized.

Thank you, Flik!

Celine Ding