Since November, UVM has been serving exclusively "better burgers," a product containing 30-50% mycelium mushroom. The initiative seeks to be a more sustainable option than 100% beef burgers but has left many students without a reliable source of protein in their diets. University Dining Services promotes the better burger as tasting similar to (or even better?) than a typical hamburger, but in reality, most students can tell the difference. Some students, like myself, can REALLY tell the difference. As better burgers were first phased in, I tried to convince myself to like them. I added salt, pinched my nose, and tried to swallow as quickly as possible. Still, I found the better burgers impossible to choke down (not to mention, they are usually served pink and nearly raw in Central Dining Hall...). The problem? Burgers were probably 75% of the protein in my dining hall meals. As a texture-sensitive person, this left me with only the occasional opportunity to eat rubbery grilled chicken, greasy chicken patties, or the very occasional dry turkey burgers. I believe that my experiences are not unique to me but are shared by many students at UVM. The problem is not the inclusion of the better burger, but the complete elimination of alternative options. Please sign this petition and spread the word if you believe that UVM dining halls should offer regular hamburgers when better burgers are served.