By Kelline Linton, Staff Writer
The Soul Food Fellowship on Monday opened this year’s Black History Month celebrations on campus.
“The fellowship was a way of introducing the month that was enjoyable for everyone,” said LaShae Grottis, director of Student Services and Student Multicultural Enrichment.
The affair, which took place in the Hilton Room of the Campus Center, aimed for the pleasure of food and company and benefited from its second year in existence. Seventy-seven students attended, surpassing last year’s crowd.
Eight students, mostly sophomores and juniors, cooked the soul food, which attendees enjoyed.
“They put their souls into it,” Grottis said.
The spread featured jambalaya, fried chicken, catfish, macaroni and cheese, homemade corn bread, corn on the cob, a variety of baked desserts and even ox tails.
Shelby Coates, sophomore broadcast journalism major from Clarksville, Tenn., cooked corn on the cob and brownies.
“It was really well done and organized,” Coates said. “The event had a variety of food and a lot of people. I hope they keep this up next year.”
Carnell Nealy, junior business management major from Houston, said she enjoyed the free event.
“I really liked all the food, especially the ox tails,” Nealy said. “They were very tender and delicious.”
Grottis said most people enjoyed the food.
“They came back for more, and it was already gone,” Grottis said.
The dinner began with an explanation of “soul food” and a time for fellowship at each table. Students mingled and met new people.
“The event was a way to introduce people to something new-to good food and to people they might not have met before,” Grottis said.