Join the Fun: GRCC Community Celebrates Friendship and Food at BASU’s Exciting Food 4 Da Soul Banquet!

By Faith Ball

On February 19, a vibrant gathering of about 40-45 Grand Rapids Community College (GRCC) students and staff came together for the second annual Food 4 Da Soul Banquet. This heartwarming event took place in the Wisner-Bottrall Applied Technology Center, where attendees shared food, culture, and conversation.

The Black Africana Student Union (BASU) organized the banquet to promote inclusivity. BASU Secretary Mekhi Walton emphasized that the group welcomes everyone. “We aim to create a safe space for Black students who may feel they can’t fully express themselves at GRCC,” he said. Walton himself joined BASU in 2023 after discovering the club through a poster, quickly finding a welcoming community.

Food plays a unique role in bringing people together, breaking down barriers of race, gender, and sexuality. The Food 4 Da Soul Banquet showcased this idea beautifully, with tables adorned in pink and white, surrounded by cheerful paper flower centerpieces. The menu featured an array of mouth-watering dishes like green beans with turkey, crispy country-fried chicken, creamy mac and cheese, and sweet peach cobbler.

Cameron Hauenstein, a first-time attendee, came for the food but stayed for the fun. Ariel Wood, a BASU media representative, raved about the mac and cheese, with peach cobbler as a close second. This event, part of Black History Month, aimed not just to celebrate but also to educate about Black culture and community.

“For me, Black history is a time to reflect on the stories of those who came before us,” Walton reflected. He believes food is a significant part of this history. Soul food, with its rich connections to the African American community, played a central role at the banquet. The goal was to introduce attendees to soul food and its cultural significance. Walton noted that food has a special power to unite communities, reflecting BASU’s mission.

Deshanisty Smith, who had never attended a BASU event prior, found the banquet inspiring, saying, “The event was successful because the message and intent were clear.” She expressed her newfound interest in attending future gatherings.

As the evening wrapped up, BASU President Evodie Djunga showed kindness by offering leftover food to a staff member cleaning up. This gesture highlighted the event’s theme of connection through food and culture.

BASU hosts events like the Food 4 Da Soul Banquet nearly every month, ensuring students who missed this one have more chances to get involved. In March, they will celebrate Reading Month, encouraging members to bring a book or article to share during their meeting.

Regular BASU meetings happen every Wednesday from 12 to 1:30 p.m. in room 206 of Raleigh J. Finkelstein Hall. Walton invites everyone to join, saying, “Come as you are.”

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