The document summarizes research into the food preferences and availability at the Agricultural College of the State of Michigan (now Michigan State University) based on archaeological evidence from a dormitory kitchen refuse deposit. Analysis of animal bones found evidence of cattle, pigs, sheep, and chickens consumed. While cattle bones were most common due to their durability, records indicate other meats were available. The bones showed a preference for juvenile cattle, consistent with typical culling practices. It remains unclear if students could select preferred cuts of meat or were limited by availability.