On Tuesday 3rd, we ran our first edition of Noodle Socials, the aims of which are outlined in my previous blog.
My course leader very kindly obtained a prolific quantity of noodles in Amazon’s black Friday sales, which will be used for this as well as future noodle social events, and as stock in our newly founded ‘Nourish nook’ (food bank for students facing food precarity)
We scheduled the event to commence immediately after the morning’s taught session — this was a great success, as the vast majority of students stuck around!
We blocked off the atelier area of the room so that students understood there was to be no eating there (thus meeting health and safety requirements), and bought in a couple of kettles to get the noodles on the go. All students who wanted noodles were served quickly!
We were really pleased with how lively conversation was amongst students, with many of them expressing how much they love cup noodles, and debating the best brands/flavours etc.
As students sat down to eat, some chose to sit in groups and chat, while others chose to continue working. This felt positive, as it clearly showed that some students are willing and able to work in busy settings. It was also great to see the students socialising and getting to know each other over food.
On Tuesdays, only the first years are formally in, however three second years (and a second year’s boyfriend!) and three third years did also drop in, and mingled with the first years (not just with one another), which again, was great to see, and reflected all interviewed year groups desires to mix more with one another.
We were also pleasantly surprised by how clean the space was left after the event, with students proactively cleaning up minor spills.
A few students left immediately as the session started and then returned with additional food of their own (crisps, popcorn and some other snacks) which they spread out on improvised napkin plates for other students to eat. I was slightly annoyed by this (due to potential for mess), but in the event, as noted above, the space was left clean.
We requested feedback on the event to help us (myself and course leader) decide how to run it in future.
The majority of students feedback was related to the types of noodles and wanting hot sauce (and requesting different kinds implies they would come again in future!)
Students were broadly very positive about the event, with one student verbally stating “This was the main reason I actually came in today” (which he admitted was slight hyperbole, but only slight…)
Feedback notes read:
“Great, thank you for organising!”
“It would be nice to do it once a month! It is nice to chat with other students. I like ‘Nissin’ noodles and would be nice to have a side activity! Thanks!”
“It was a great experience. I loved talking with people from different years. I would probably join every time (if I was already in for class). It takes away the stress of planning and making lunch and saves money. Suggestion: Nissin Damae Ramen Black Garlic Oil Tonkotsu”
“Very nice. Needs chilli sauce.”
“More: — Shin cup noodles — Soba noodle”
“Lovely meeting”
“Can have some Chinese/Asian noodle! (They are very delicious)”
“More Shin noodle (Pork good) chicken one taste bad”
“Good but I would like more people from different years”
Comments about noodle varieties aside (though noted), the primary feedback was a) positive, b) wanting more people from other years, and c) the potential for having another activity alongside the lunch.
In my next blog I will reflect on potential next steps for the intervention to improve the studio’s sense of community and collaboration.