Students and faculty/staff knew right away there was more than just lunch being served at Moody Towers Dining Commons on Feb. 18. A decorated archway with green, red, and yellow balloons and fringe greeted guests, transporting them out of the usual routine and preparing them to experience the University of Houston Dining Services’ Black History Month celebration. 

“The cultural series is so important to me and my team,” said Alexcis Mendoza, district marketing manager, UH Dining Services. “It’s a perfect time for us to expose students to some other cultures so that later in their life, they have that exposure and that experience. We think it's so significant to continue to educate in this way.” 

The student feedback the UH Dining Services team has received on the cultural events has been positive. For some, they bring the feeling of comfort, of being at home, while their families may be far away. For others, they may not have known about the ethnic holiday or cuisine and find enjoyment in the exploration.

“I really liked it,” said Kimani Cooper, freshman, political science major. “I thought it was very inclusive, and a lot of the meals were very delicious.” 

“I think it’s very supportive,” said Azaleas Duenez, freshman, psychology major. “I like their introducing the Black history culture. I think it's very diverse, especially here in Houston. It's very cool that they do this for other cultures.” 

“It’s good because different people can see a different culture and learn to understand everybody,” said Desta Ikondu, freshman, computer science major, who is from Nigeria. “Because, you know, I feel like some people are just uneducated in that sense. So, it's pretty good.” 

Music sets the beat 

Entering the hallway, one could hear the boom of the deejay’s tracks. The music filled the front area and provided a great vibe for those who visited the nearby vendor area, went to pick up their holiday plates, and enjoyed their meal.  

Moving to the other side of the dining area, the volume of the tunes did not interfere with the live entertainment area that had been set up. There, guests enjoyed the mastery of electric violinist Marian DuBose followed by Sean Richards, steel pan artist, both Houston residents. Each of the artists created an atmosphere that touched on the broad horizon of music found in Black culture. 

Vendors meet and greet 

Near the entrance of the dining hall a vendor market was located, where guests interacted with local Black and African American business owners and representatives of UH courses and a sorority. UH Dining Services had realized the importance of giving back to the community and area small businesses. 

“The vendors had come from our Maker’s Market events, so we already had a relationship with them,” said Mendoza. “They love this occasion and extend our partnership by coming out. Something that we have seen is more student organizational and department collaboration, which is great!” 

This year’s attendees were: African American Studies, The Streets of New Orleans, Lewis Tea Co., The Bridge Imports, and the Phi Epsilon Chapter of Zeta Phi Beta, which became chartered at the University in 1975. 

“I told students about our sorority and its impact toward Black History Month, they asked me questions about the sorority, and we've also been selling cookies,” said Beverly Ugbomoh, vice president of the sorority and a UH senior majoring in public health. 

When asked about Dining Services putting on the event, she responded, “I love it, because it really shows they care about the students, all the different ethnicities, races and religions here — I really appreciate that.” 

Bernard Johnson, president of The Bridge Imports, and a UH alumnus echoed Ugbomoh’s words. 

“Black history is 365, as all cultures are 365, so I'm just honored to be a part of the global citizen dream and to represent my community and my culture as it goes to the betterment of the whole,” said Johnson. “I think Dining Services is right on, and I really appreciate the effort and the continuation in which they provide this platform for all students present and in the past.” 

Menu offers plenty of choices to eat 

This year’s event presented an opportunity for Dining Services to tweak the menu a little bit based on responses the department had received from students, while still very rooted in the recipes found in the “Sweet Home Café” cookbook, derived from the Smithsonian Museum. 

“We saw so many people were wanting some fried okra and some okra in their soup — we didn't realize okra was such a popular vegetable,” said Mendoza. “Students say, ‘These are the types of things I like,’ and we try to find recipes within that cookbook that align. We present it to our partners and collaborators, and they say, ‘Oh, that’s perfect!’” 

Tastebuds were not disappointed with the ethnic dish lineup that included: 

• Chicken and andouille sausage gumbo and corn bisque. 

• Barbecued smoked brisket with peach jalapeno jam served on a brioche bun with fried okra. 

• Smothered pork chops in bacon brown gravy with rice and pigeon peas and Cajun collard and turnip greens. 

• Shrimp étouffée with dirty rice and roasted corn. 

• Brown sugar mashed sweet potatoes with plant-based black-eyed peas. 

• Chocolate chess cake, banana pudding, and High Mesa peach blueberry cobbler. 

Cooper, Duenez, and Ikondu each tried something new they hadn’t tasted before. For Cooper, it was the shrimp étouffée, for Duenez, the corn bisque, and for Ikondu, the crispy fried chicken.