On Friday, Nov. 14, the Black United Independent Collegiate (BUIC) held its first annual Feed Your Soul event, inviting the entire campus to come and enjoy delicious “soul” food. 

There were people from all the little corners of the university who came to the event: members of BUIC, professors, faculty, athletes and many more. Drury was able to come together around a plate of food as we all enter the most stressful season of the semester for everyone, which is finals. 

When you entered the Findlay Student Center (FSC) Ballroom, round tables littered the floor in anticipation of the many people who would fill the seats to eat fried chicken, catfish, collared greens, candied yams, mac and cheese, and cornbread. 

They even offered vegetarian and dairy free options to make sure everyone can be included. The vegetarian chicken was just as delicious as the rest of the food on the table. 

Before the meal, a church choir came and sang hymns to bring everyone together. The crowd listened intently in silence as the choir did an amazing job singing in front of a diverse crowd. Some students stood up and sang along with them. 

It took a little bit longer to get all the food delivered and prepared, but it did not feel that way. The sound of music and conversation continued and more people came in to participate in the event. Before anyone knew it, the chicken had arrived and was ready to be served. 

Everyone lined up and the members of BUIC served the meal and passed it down the line all the way down to the cornbread. After the dinner was served and people had the chance for seconds (maybe even thirds), the dessert was set out to complete the meal. 

It was a memorable night for those who attended and the members of BUIC were very satisfied with its outcome. Serenity Sosa, President of BUIC, commented stating that the event was a “labor of love.” 

Raven Haney, Vice President of BUIC, said that there may have been a few “hiccups,” but she was happy with the event’s success. She said it was something that could be done again in the future, because people seemed to enjoy coming together. 

It was like having a little taste of home or experiencing a different kind of food for those who had never tried collard greens before. It was a celebration that was plentiful, full of flavor and made with love.

Photos by Maddy Bohman