Throughout the 1960s and '70s, college campuses became central hubs for non-violent protest and radical social thought, with students fighting to bring an end to racial segregation and the war in Vietnam.
And while in 2016 college students are primarily concerned with binge drinking and Pokémon Go, we can all rest easy knowing that undergrads in Washington, D.C. are still fighting the good fight by lobbying local restaurants to start serving burritos.
According to the Washingtonian, students at Georgetown University brought so many of their own tortillas to the ShopHouse at Dupont Circle, asking the staff to wrap their food for them, that the restaurant actually added a burrito to its menu.
"We didn't even have foil or anything, so we'd just be like... OK," Tim Wildin, Chipotle's director of concept development, told the Washingtonian. "We're in the business of pleasing people."
Top brass at Chipotle eventually tried the students' creation and found they liked it. The item is now officially on the menu at the ShopHouse in Dupont Circle—made with the same tortillas used at Chipotle—and could make its way to other locations if it's a success. (Maybe instead of giving away free food to solve its sales woes, Chipotle should try throwing grilled chicken satay and steak laab in some of its own burrito?)
And while it might be easy to lionize these students—who doesn't want more burritos in the world, after all?—the cultural appropriation of certain cuisines has been a hot-button issue on college campuses in recent years. Last November, the student newspaper at Oberlin College criticized the school for serving low-grade sushi in the dining hall, calling the dish "offensive" and "appropriative."
“The undercooked rice and lack of fresh fish is disrespectful,” Tomoyo Joshi, a student from Japan, wrote in the Oberlin Review. “When you’re cooking a country’s dish for other people, including ones who have never tried the original dish before, you’re also representing the meaning of the dish as well as its culture. So if people not from that heritage take food, modify it and serve it as ‘authentic,’ it is appropriative.”