As Black History Month came to a close, Michigan State University (MSU) concluded the festivities with sizzle and a pop. MSU Culinary Services (CS) hosted their 20th Soul Food Lunch at The Edge at Akers Wednesday, Feb. 26, from 11 a.m.-3 p.m. Accompanying the meal was a live jazz performance from MSU’s Arts4U program.

What is Soul Food?
Soul food is deeply rooted in African American culture, bringing people together through dishes that tell stories of resilience, history and community. The cuisine is influenced by a blend of West African, Central African, Indigenous American and European cultures. Some traditional soul food dishes include chitterlings, pig knuckles, turnip greens and cornbread. 

This event features an array of traditional soul food dishes, prepared with care and authenticity. Cook II at Akers Lisa Cox has served students in East Neighborhood for over 22 years. As the creator of the Soul Food Lunch, Cox infuses the menu with recipes close to her heart and collaborates with students to craft a meal filled with tradition and love.

Cox fondly recalls sharing turnip and mustard greens at Sunday family dinners growing up. The recipe originated from her great grandmother, an indentured servant in Mississippi. She prepared turnip bottoms for the family she served, threw out the greens and cooked them with pork skins to feed the family working in the fields.

Many soul food recipes trace back to enslaved people in the South, who repurposed animal scraps – such as pork organs and trimmings – into flavorful meals. They developed cooking techniques, incorporated spices and peppers to transform simple ingredients into dishes that remain beloved today. 

Home Away From Home
Food has a unique way of bringing people together. At MSU, the dining hall is more than just a place to eat – it’s a space to connect, learn and share cultures. Angie Simpson, Dining Services manager at Akers, and Cox collaborate to meet the needs of the community. Each year they listen to student feedback and suggestions to curate cultural events that celebrate MSU’s diverse population and provide a taste of home. 

”It’s about delivering an experience for MSU students and the Lansing community to come together,” said Simpson “It’s a small world and we’re our own melting pot. The more we can infuse the diversity of these different cultures, the more we can see people as people and look at things differently.

Working with Arts4U allows students to feature their talents alongside the culinary staff’s expertise to create a truly special evening. Students, staff and faculty from all across campus come together to enjoy a meal in the jazz-filled environment. Sharing a soul meal means trying a little bit of everything and expanding pallets. It’s about getting lost in the conversation to the tune of laughter and music. 

“Once we got to talking and laughing, we were trying things like fried okra or gumbo,” said Cox. “It’s all about spending quality time with people, especially enjoying the company of those we don’t normally get to see.”

Time to Dine

• Sticks and Noodles: Shrimp and grits, sautéed cabbage, onions and peppers
• Tandoori: Jerk Chicken (Halal and traditional), fried corn, vegan dirty rice and Hawaiian rolls
• The Pit: Smoked ribs with orange BBQ sauce, mac and cheese, greens, candied sweet potatoes and homemade cornbread
• The Grille: Chicken wing dings and waffles, maple butter, coleslaw and black-eyed peas
• Salad Bar: Six Bean Soup and Chicken and Dumpling soups
• Slices: Sausage Gravy Pizza
• Stacks: Fresh fruit platters and cheese and cracker platters
• Sprinkles: Peach cobbler, banana pudding, lemon pound cake and chocolate chip cookies. Special sweet potato pies by MoBetta Pies

Keeping the Legacy Alive
Each year, students, faculty, staff and community members return to Akers to enjoy a meal and nourish their soul together. Since 2005, by popular demand Cox has led the event, honoring Black history through serving memories and a sense of belonging to the Spartan community and beyond. 

“Food for the soul is good – soul good,” said Cox. “I hope they continue it even after I’m gone. I hope these meals grow to celebrate Latino and Asian cultures too. As a multicultural school I hope to continue to celebrate everyone at MSU.”

Learn more here and here.

Author: Olivia Williams, student communications assistant