A purist, she drinks her soy straight.

"I don't think it was ever meant to be eaten with Cap'n Crunch," she says.

But Horayangura says the product's convenience is a bigger attraction than tradition or health.

"I don't think about it as protein," she says. "I drink it because it's to-go, and it comes with a little straw, which the other drinks don't have."

Randomization into Quincy meant the blossoming of an addiction for Stephan L. Bosshart '99.

Bosshart, who never liked cow's milk, tried soy milk for the first time ever while eating with friends in Quincy last year.

"When I was a freshman, people at Quincy introduced me to it," he recalls. "I didn't like it at first."

Over the year, however, Bosshart came to like the drink more and more.

"Now, I'm up to three packages a day," he says. "Usually one for every meal."

Bosshart says the dining hall workers in Quincy know him well, and do their best to keep him supplied.

Headed for China next year to study abroad, Bosshart says his coincidental love of soy milk has not gone unnoticed in Quincy.

"The comment is, 'You're starting to get assimilated already," he says.

According to Sewell Chan '98, a love of soy milk is the one thing he's known for in Quincy.

Chan, a Crimson executive, estimates that over the past two years, he has consumed about 10 cartons of soy milk per week.

"I never knew they had soy milk until sophomore year," he recalls. "It was a real shock--it reminded me of my Chinese-American childhood in New York."

Chan rarely drinks his soy milk in the Quincy dining hall, he says, instead storing the small boxes in his back pack for later consumption.