California University hosts soul food luncheon as part of Black History Month events
Catfish and sausage gumbo with dirty rice were part of the menu at Cal U.'s soul food luncheon.
Beans and greens were served during the soul food luncheon at California University of Pennsylvania as part of its Black History Month events.
A history of soul food was displayed in the Gold Rush dining hall in the Natali Student Union at California University of Pennsylvania during the annual soul food luncheon.
Holly Tonini/Observer-Reporter
Sweet potato pie was a menu option at Cal U.’s soul food luncheon.
Holly Tonini/Observer-Reporter
Chicken and waffles were also on the soul food luncheon menu at California University of Pennsylvania.
Holly Tonini/Observer-Reporter
Barbecued ribs, macaroni and cheese and green beans make up a plate at the soul food luncheon at California University of Pennsylvania.
CALIFORNIA – California University of Pennsylvania’s Gold Rush Culinary Center got some soul Monday.
The university hosted its annual soul food luncheon, featuring traditional African-American foods, as part of its Black History Month celebration.
The menu featured soul food staples including pork ribs, beans and greens, macaroni and cheese, cornbread, sweet potato pie and banana pudding.
“It’s really good. It feels like home cooking in a way because of all of the bold flavors,” said Cynthia Obiekezie, a sophomore psychology major and marketing minor from Penn Hills, who is Nigerian. “I grew up on African food, and the spices and ingredients we use for African food is similar to what’s used in soul food. A day like this takes me back home to what I grew up eating.”
Sheleta Camarda-Webb, Cal U.’s director of multicultural and diversity education, said the luncheon has become one of the most anticipated culinary events on campus.
The soul food luncheon has been held for several years, Camarda-Webb said. Initially, the luncheon was a small event, and faculty and staff brought homemade dishes created from family recipes.
About three years ago, Camarda-Webb collaborated with the university’s culinary staff to develop a menu that featured soul food cuisine.
Soul food, she said, connects African-Americans with their culture and history.
“Soul food itself has been around for centuries, extending back to African slaves who lived in the deep South who were only given discarded meats by their plantation owner – parts like chitlins, ham hocks and pigs feet,” said Camara-Webb.
Using spices and special cooking techniques, African-Americans transformed scraps like less-desirable meats, collard greens, okra and black eyed peas “into this cuisine that has become a staple for the black community today,” she said. “It’s a cultural thing. I say that it feeds your stomach but it also feeds your soul.”
While the cuisine dates to the 1600s, soul food earned its name during the civil rights and black nationalist movements in the 1960s.
Obiekezie said she enjoys the soul food day, and said she would welcome more ethnic lunch days.
“We are a melting pot,” said Obiekezie, “and it’s nice to have exposure to cuisine from cultures we might not be exposed to every day.”
Camarda-Webb said the soul food lunch helps create a community and family atmosphere on campus.
“Any good meal that brings people together, regardless of whether they’re related by DNA, is valuable, I think,” she said.