Students and staff gathered in the atrium of Farinon College Center on Monday to enjoy the flavors and history behind Black culinary traditions at “A Taste of Soul,” a new event launched in honor of Black History Month.
“We wanted an opportunity to celebrate community during Black History Month, and nothing says community more than food and sitting down at a table,” said Kimberly Weatherly, the executive director for the Office of Intercultural Development.
Organized by the Black History Month Committee, called Umoja, “A Taste of Soul” brought students from all backgrounds together to appreciate the rich history and taste of Black cuisine. Umoja includes members of the Office of Intercultural Development, Bohio, the Latin African and Caribbean Student Association, NIA, the National Society of Black Engineers and the Phi Sigma Chi Multicultural Fraternity.
“It’s also an opportunity to pay homage to our enslaved and our ancestors,” Weatherly said. “They took what the plantation owners threw out, what they didn’t want, and they took the seasonings from the Earth and whatever they had and made those meals edible, and that’s where soul food comes from.”
The event combined food with music and educational panels that highlighted the historical significance of soul food.
Attendees chose from a wide variety of dishes ranging from West African to Caribbean cuisine. Classic dishes such as American mac-and-cheese and Dominican plantains were served. The event also included less common dishes, like Mutombo, a Kenyan offal dish. Collard greens, beef patties, rice with beans and yams were also shared.
Jayson Genao ’27 said he attended the event to eat and support his friends coordinating the event.
“I thought it was great,” Genao said. “I’m happy that everyone got to eat, have a good time, connect. I hope to see more events like that one in the future.”
“I think that this event, along with all of our other events, really displays cultures that are within the African diaspora to people who aren’t necessarily within them,” said Paris Francis ’26, the president of the National Society of Black Engineers. “I think that’s something that’s really important to do, especially during this month.”
“It’s not only to showcase and educate but appreciate as well,” she added.
As the event came to a close, members of the Black History Month Committee who had served food during the event gathered in the Office of Intercultural Development. They sat on tables, couches and the floor to share the food.
“That warmed my heart and the fact that people sat down like we knew they would and just had conversation and stayed for hours after the event was over,” Weatherly said.
“That’s what good food facilitates in the community around the spirit of soul food,” she continued. “It’s community.”
