Community

FLIK's History, Duties, and Future

by Samantha Polon

Tuesday February 7, 2006

In recent years, campus food provider FLIK has been a source of conflict among teachers and students. Some students believe that the food is overpriced and that there are not enough options. Teachers, however, are supported by FLIK grants–allotments of money that allow them to pursue research projects during summer breaks. Sarah Lawrence also provides a great deal of support for the FLIK Company. In addition to providing a $120,000 yearly subsidy for workers of FLIK making lower than a living wage, Sarah Lawrence was where FLIK originated in 1971.

According to an article in last spring’s Revisionary written by Sarah Lawrence graduate Sam Stein, the FLIK organization was formed by Rudigier Flik of Westchester. Flik saw the need for an outside company to provide Sarah Lawrence students’ meals after a failed attempt by the college to have all on-campus jobs performed by students. In 1971, the college entered into a contract with Flik’s new company, aptly named FLIK, to provide food services. The relationship between the college and FLIK remains beneficial for both sides, even after FLIK was sold to British company Chartwells in 1995.

With the recent debate over the quality of FLIK, it is important to note what the company provides for this school. Every year, the company allots $10,000 to $15,000 so that four or five teachers can go abroad to do research. Without this funding, Sarah Lawrence professors would lose an initiative that allows them to provide a more worldly experience for their students in the classroom.

Though both Sarah Lawrence and FLIK profit from their relationship, students still have complaints about the company.
Sophomore Julien Slate-Aussoleil believes that the food could use some improvement. "I’ve found that the people who work are very nice, but the food is standard mass-produced fare. It’s as if someone decided, ‘I’m going to prepare this in a 30 gallon pot with no regards to how it tastes.’"

First year Daryl Ellerbe takes a different stance: "Everyone needs to quit their complaining. I just really want people to be nice to the staff, and I don’t want us to seem like rich brats. Don’t talk about how the food is bad to their faces because they are only trying to do their jobs and please us."

The most common complaint among students about FLIK services is the food prices. Junior Joe Bramante said, "The health food bar and the pub are overpriced."

First year Ian Schulz agreed, saying that "a lot of things are a little too expensive at the pub."

Marco Moralez, Food Service Director, says that students should be more vocal about getting what they want out of FLIK.

"We want to give our students what they want. We need feedback so we can know what they would like to see in terms of food and specialty items. We try to come up with a new concept each year to add to the community. This year, we made sure to incorporate sustainable produce from local farmers. We want to make sure that everyone has their voice heard. We feel like part of this community."