The Gryphon Gazette

By Lauryn F. ‘26 and Claire Z. ‘26 

For the 2024-2025 school year, the wonderful Epicurean team implemented morning snacks during office hours for our hungry students, and everyone has been happy. With a wide variety of selections, the student body and PAC members have been ecstatic and grateful for this mid-day treat. As reporters, we became curious over which snacks were preferred, and why. 

Upon analysis of the graphs, around 71% of students like the new morning snacks, with a little 20% feeling indifferent. Overall, the reaction was positive and the snacks will stay for a long time. One student who decided they liked this new addition stated, “I rarely eat breakfast so having a protein-rich snack really helps me push through the morning!” Others stated similar things, saying “I like how it gives me energy for my classes and keeps me full until lunch so I don’t get too hungry during my classes before lunch” and even claiming that “Any free food is a welcome bounty!”

Now of course, there has been a crowd favorite between the Burritos (coming in first as the favorite for 25.2% of respondents. Next up was the Croissant, standing strong at a solid 24.5%. The following snacks came up in the order of biscuits, bagels, and regular bread. Here is what some students had to say:

Another student who favored bagels said, “MORE BAGELSSSSSS and no more communal cream cheese pls.”

The topic of communal spreads has come up multiple times as well. As Crystal continues to do our part in supporting the environment, many different innovative creations have come up, such as communal butter/cream cheese to avoid excess plastic use. While most people understand the waste that impacts the environment, some are uncomfortable and concerned about sharing the spreads. One Crystal critic states, “I just do not like the communal butter/cream cheese.”

Another student fell in love with the sourdough bread at Crystal: “Sourdough is one of the greatest gifts to mankind because it represents a perfect blend of tradition, health, and craftsmanship. Made through the natural fermentation of wild yeast, it connects us to ancient bread-making traditions while offering significant nutritional benefits, such as easier digestion and a lower glycemic index. Its distinct tangy flavor, chewy texture, and crispy crust make it uniquely satisfying, and the process of creating it fosters patience, skill, and a deeper appreciation for food. Additionally, the communal nature of sharing sourdough starters and recipes highlights its power to bring people together, making it more than just bread—it’s a symbol of culture and connection.”

In conclusion, this school year has brought a new and fun incorporation of snack/breakfast foods during office hours. Some treats have been a hit, and other toasters and concepts less, but ultimately the Crystal community has expressed great interest and gratefulness towards the Epicurean this year for including excellent ideas and foods to keep our community up and running.