Camaraderie and curiosity recently brought four Kent State University students to the new Prentice Cafe, a full-service, gluten-free dining hall offered at the university this academic year.
“When I visited in the summer, this was one of the main reasons I wanted to come here. I knew I didn’t have to worry about meals,” said Erin Mazzotta of Pittsburgh, who has celiac disease. It was her second visit to the cafe that day. “Life is a lot easier when you don’t have to question what’s in the food.”
The 18-year-old brought her roommate, Fallon Powers, 18, of Grand Rapids, Mich., who in turn brought her twin sister, Seneca Powers, who also brought Meeghan Barrett of Moreland Hills.
“I came to test it out,” Powers said. “This burrito is really good.”
Her sister and friend, agreed. They also ordered burritos.
“I’m a vegetarian and I know I’ll be back,” Barrett said.
Kent State is the first university in the country to feature an entirely gluten-free dining hall on campus. Prentice Cafe is located in Prentice Hall, a co-ed dorm at 225 Midway Drive.
“It’s something we’ve been looking at for several years, especially in the last year and a half,” said Richard Roldan, director of dining services. “Over the years we have gotten more and more requests for more gluten-free options and healthier ways of eating.”
It’s a growing concern.
An estimated 3 million Americans, or 1 out of 133 people, suffer from celiac disease, a digestive disorder that damages the small intestine, said Megan Brzuski, Kent State’s dining services dietitian.
“People with celiac disease can’t eat gluten, a protein found in wheat, barley and rye,” Brzuski said.
She said the dining hall is a place where students can come in and eat without having to feel self-conscious about any special dietary needs.
The cafe has multiple stations with a diverse menu. It offers a traditional meal, a grilled food option, a pizza station, a salad bar with fresh fruits and vegetables and smoothie station, along with the Burrito DelRay station with burritos and tortillas made with corn.
Many students said they were excited about the options.
John Kost, 19, of Willoughby, who does not have celiac disease and isn’t gluten intolerant, a vegetarian or vegan, said he likes the food and it’s really convenient.
“It’s close to my dorm and I’m here every Tuesday night for pierogi day,” Kost said. “If I’m eating healthier then that’s even better.”
Lilia Chapman, 18, of Twinsburg is a vegan and said she discovered the cafe by accident, while she was exploring the surroundings of her new dorm.
“Restaurants are pretty far away. I tried it [the cafe] out the first day and have been eating there every day,” she said. “It’s pretty great, it’s gluten-free, vegetarian and vegan-friendly. I don’t usually eat gluten-free, but I don’t mind it. I look at it as a big plus.”
Chapman said she also likes the cafe’s recyclable containers, which can be purchased for $5 and reused to avoid the cost of to-go containers.
There is also an online app for dining services universitywide called “Bite,” which allows users to place an order and then go pick it up. The app, available for all the dining areas on campus, provides menus, the calorie count and nutritional value of each food item.
Before opening the full-service gluten-free cafe, the university tested the dietary needs of students by setting up a dining station called Simple Servings, located at the Eastway Cafe, which is limited to two entrees that include a starch and vegetable. Since January, 2015, Simple Servings has offered some gluten-free meals, as well as options for people with other food allergies, including peanuts, dairy, soy and shellfish.
Prentice Cafe offers a broader variety — a goal of operations manager Marlene Maneage.
She is responsible for the menus, the products and making sure everything is completely gluten-free.
It’s a task she takes to heart, because she was diagnosed with celiac disease 2½ years ago.
“I used to pack my lunch every day because I didn’t have many good experiences at restaurants,” she said. “They had gluten-free items on their menus, but they weren’t always totally gluten-free. Eight out of 10 occasions I would have reactions.”
The cafe is certified from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group.
Marilyn Miller can be reached at 330-996-3098 or mmiller@thebeaconjournal.com.