By Aidan Bearden / Staff Writer

Missouri Valley College students are allowed to cook for themselves in limited ways, but there are strict guidelines on what kitchenware can be used in dorms.

MVC offers a meal plan for students, which serves as the primary food source for most on campus. While Marshall has several restaurants, students sometimes find those options repetitive or inconvenient, leading many to look for alternatives. However, the student handbook restricts the use of certain cooking devices inside residence halls.

The handbook prohibits items such as crockpots, slow cookers, grills, hot plates, toasters and toaster ovens. These rules are intended to protect student health and safety, though they limit convenience for those who wish to prepare meals in their rooms. Any violation of these policies can result in disciplinary action. Some student houses on campus, however, are equipped with stoves.

Cooking remains an important skill for many young adults learning to live independently. For student Kevon Marshall, being able to cook in his room provides a sense of comfort.

“Being able to cook in the dorms is important because it gives students a type of freedom,” Marshall said. “A lot of students are far from home, and to me, nothing is better than having a home-cooked meal.”

Because most MVC students are student-athletes with busy schedules, finding time to eat in the cafeteria can be difficult.

“There are not a lot of other food options on campus after the caf closes,” Marshall said. “And I know for a fact that after those two places close, people end up getting hungry again.”

Missouri’s Cottage Food Law allows residents to sell and distribute food made in their homes, but that law does not apply to college campuses.

Dr. Terry Russell, vice president of student affairs and dean of students, said exceptions must be approved in advance.

“In any case, they cannot make and sell items of food on campus without permission from Student Affairs,” Russell said.