By Theodore Geigle
The Scene staff
You might call it the St. Louis Community College “breakfast of champions.”
STLCC began using some of its COVID-19 relief funds last fall to offer free breakfasts to students on all its campuses.
The Grab-and-Go Breakfast program is continuing this spring.
“I think it’s great,” said Forest Park student Krista Atwater, 20, who’s studying to be a sonograph technician. “… A lot of schools don’t give breakfast to students because they’re money hungry.”
The Grab-and-Go Breakfast begins at 8 a.m. Monday through Thursday.
Employees put sandwiches, muffins, pastries and breakfast bars on a counter in the former Forest Park cafeteria, outside the new bookstore.
“We’re usually empty by 10,” said Forest Park Auxiliary Manager Rodney Jones, who oversees the bookstore. “… I try to get in at least 100 to 80 individual items for students’ breakfasts.”
Students can take whatever food items they want without being limited on the amount. They also don’t have to show identification.
“A lot of students can’t get breakfast in time, or it isn’t available to them, and so I’m glad (Student Affairs) gave us the funding for this program,” Jones said.
The Grab-and-Go Breakfast program is being funded through the Higher Education Emergency Relief Fund.
The U.S. Department of Education created the fund after Congress allocated $2.2 trillion to the American people in 2020 as part of the Coronavirus Aid, Relief and Economic Security Act.
STLCC Student Affairs gave $55,000 to campus bookstores to pay for the food, according to Vice Chancellor Christine Davis.
“We heard from a lot of our students that there was a need for something like this, and we get our funding from the federal government, so we figured it would be great to spend it on students and set them up for success for the day,” she said.
Davis said she isn’t sure whether Student Affairs will receive more funding for the Grab-and-Go Breakfast program, so the staff is trying to make the money last as long as possible.
“I have had to make some changes to the selection because of the budget,” Jones said. “… I started doing Sam’s sandwiches because they fall into the budget better.”
Jones has had a few complaints about the selection of food, mainly due to dietary or religious considerations. But for the most part, students seem to appreciate the program.
Atwater said, “I really like the selection they have right now. It’s very big. Although I wish they had more fruits and vegetables because students could be vegan.”
Karaa Jones, 18, a general transfer student, added, “It’s fine really,” said “I like the program. I wish they had more vegan options.”