The Soul Food Social, hosted by the university's Black Student Union, is a perennial favorite among UVM Homecoming and Family Weekend events. This year, student chefs served up gumbo, ribs, biscuits, mac and cheese, corn bread and other home-cooked favorites to hungry family and friends.
Interviewer: How do you make your mac and cheese?
Janai Smith, senior, and her mom: For macaroni and cheese I put mozzarella cheese, colby, mild cheddar, butter eggs, milk, a little bit of flour, stir it up, pour it in, stick in the oven, and you're all set!
Xavier DeFreitas, sophomore, on his chicken gumbo: There's andouille sausage, chicken, onions, peppers.
Vay Van, graduate student on his curry chicken: It's not as complicated as it sounds. It's really simple: wine, curry powder, mayonnaise, celery, raisins and chicken.
Jennifer Carmin and Tiesha Adams, freshmen, on their mashed potatoes: Take milk, put the flakes in a bowl and stir it together.
Interviewer: Do they come out good?
Carmin and Adams: Yeah! I think so.
Darrion Willis, junior, on his meal: I got corn bread, pepper steak, gumbo.
Interviewer: What was your favorite?
Willis: I liked the pepper steak.
Nicholas Leggett, sophomore: My favorite by far was the macaroni and cheese. It is the perfect soul food, and it was great. It was greasy and full of cheese.
Julie Katterman, sophomore: I had a biscuit. I had the chicken and rice, the potato salad and the pork. My favorite was definitely the chicken and rice.
Interviewer: Why do you think they call it "soul food?"
Carmin and Adams: Because you put your soul into the food. And it's all about in here (gestures to her heart).
Janai Smith's mom: It's good for the soul. It's cooked with heart and soul and love.