TRANSCRIPT

I remember they served us those famous tartines à la mélasse at snacktime in the morning and, especially, the afternoon. There were huge piles of bread, and molasses was poured on top of them. The best slices were the ones at the bottom because they were soaked with molasses - all positively dripping. They were so good! I've never eaten anything like them since. We used to make them at home, but they were never as good as the ones at the college. Why? We don't know. It's just one of those mysteries of college life.

Louise Gabias
Student at CMI from 1961 to 1971