Leading the Way in Sustainability at UNCA
Every Tuesday, Thursday and Saturday a Food Connection volunteer picks up unused food and delivers it to various city organizations, where it’s promptly served to those in need.
read moreHonoring Black History Month | Shining a Spotlight on Heritage and Legacy
Join us as our teams recognize Black History Month through events that share the influence, history, and heritage of African Americans. As active agents of change, we are committed to building a more inclusive world through platforming Black voices and stories.
Babson College | Sharing African Flavors
Celebrating culture, history, and community through food! Guests at Babson College lined up to try dishes from Global Village, a local Black-owned business that features authentic African dishes like yemisir wot, jollof rice, and kelewele.
Founders Damaris and Mel joined in to share their story with the campus community and speak with students about the purpose and cultural history of their food.
At the Babson African Student Organization educational table, guests learned African proverbs and quizzed themselves on trivia. A hand-picked playlist of African music added to the atmosphere.
Bowling Green State University | Family History on Every Plate
What’s better than mom’s cooking? Culinarians from the Bowling Green State University dining team highlighted their family recipes for a Black History Month celebration, sharing their beloved dishes that honored tradition, family, and heritage.
The menu featured Sous Chef DeVante Jones’ chicken salad, which he grew up making with his mother. Guests also enjoyed his mac and cheese, which is a hit at the Jones household during holiday parties.
Lead Cook Daniel Robinson cooked up catfish as a nod to his Southern roots and his family’s weekly fish fries. He paired his catfish with a side of salmon croquettes, made using his grandmother’s recipe.
Students also filled their plates with Lead Cook Judy Watkins’s chicken tava, a recipe that her children adore and is a part of many happy memories with her family.
University of Massachusetts Dartmouth | Catching a Bite with the Black Student Union
There’s history in food! Students explored the cultural backgrounds behind common Black culinary traditions during a special dinner with the Black Student Union (BSU).
With guidance from the BSU, the University of Massachusetts Dartmouth culinary team planned a menu with fried catfish, Cajun fries, and gumbo as the standout dishes.
After dinner, guests danced to tunes provided by a DJ, capping the evening off with a delicious blend of food, music, and unity.
Wichita State Hosts Dr. Marché’s Soul Food Extravaganza
For Black History Month, the Wichita State dining team spotlighted a familiar face on campus – Dr. Marché Fleming-Randle, a faculty member whom the community knows and loves. Each year Dr. Marché, along with Dr. Kevin Harrison and Derrick Veasey, works alongside the Wichita State dining team to host a Soul Food Extravaganza.
Together, they created a menu that included catfish po’boys, chicken gumbo, collard greens, banana pudding, meatloaf, and more!
Dr. Harrison also brought along a musical group that he participates in for the Soul Food Extravaganza. Guests danced along to his music and memorialized the day in their photo booth.
Check back in all month as we continue to honor culture and heritage during Black History Month!
