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When Heather Guy ’14 discovered that she could study for a whole year at Spelman College, a historically black women’s college in Atlanta,...
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Pastry chef Terry Anderson shows how he builds part of the holiday gingerbread village that greeted students in the Marketplace dining hall.
Every fall a few hundred students remain on campus over Thanksgiving, celebrating the American holiday with their Grinnell family.
Many international students join their host families for Thanksgiving dinner. Some, like members of the Student Organization of Latinas/os, cook their own feasts.
Most of the rest will enjoy a traditional American feast prepared by the dining staff before they head home to spend the evening with their own families. A wide-variety of choices means no one goes away hungry.
Traditional delights will include:
- Local roasted turkey (halal turkey available)
- Sage dressing
- Homemade turkey gravy
- Mashed redskin potatoes
- Roasted root vegetables with pearl onions
- Corn pudding with mushrooms and ham
- Cider-glazed sweet potatoes
- Cranberry relish
- Pomegranate & persimmon salad
- Golden glow salad
- Winter greens with pomegranate
- Quinoa and wild rice squash with nuts
- Parker house rolls
- Sweet potato pie
- Pumpkin pie with whipped topping
This year’s holiday dinner includes a nod to “Thanksgivukkah” — the once in a lifetime overlap of Thanksgiving and Hanukkah — with Manischewitz-marinated turkey and mashed potatoes with horseradish.
Executive Chef Scott Turley reminds anyone cooking their own turkey to start thawing it early. Plan ahead and thaw it in the refrigerator for three days, not in the kitchen sink.
Have a great Thanksgiving wherever you may be!
Every year, Grinnell students from near and far share some of their favorite foods from home in a decades-old tradition: the International Student Organization’s Food Bazaar.
This year, more than 100 chefs prepared 52 appetizers, entrees, beverages, and desserts, with recipes representing 34 countries and 6 continents.
Three recipes earned the annual Chef’s Choice Awards, presented by Grinnell College Executive Chef Scott Turley:
- First place: Krit Petrachaianan ’17 and Serena Hocharoen ’17, Tom Yam Soup
- Second place: Thu Htet ’14 and Zaw Bo ’17, Shan Noodles
- Third place: Tim Hoffman ’14 and Pavlo Nikolaidis ’14, Peking Duck
Turley features winning recipes in the Marketplace dining hall in the spring.
A sample of other dishes includes:
- Banana & Red Bean Breakfast Dish, Guatemala
- Dovi Stew, Zimbabwe
- Gelado Rico, Brazil
- Tajine Sebnekh, Tunisia
- Mousse au Speculoos, Belgium
- Šunkofleky, Czech Republic
- Keftedakia Tiganita, Greece
- Papa a la Huancaina, Peru
- Chips Mayai w/ Kachumbari, Tanzania
- Khao Man Kai, Thailand
Philippines United Student Organization and Typhoon Haiyan
This year, in a tribute to the victims of Typhoon Haiyan, the Philippines United Student Organization (PUSO) sang their national anthem and invited food bazaar guests to contribute to typhoon relief.
Although singing the national anthem was “nerve-wracking,” says Veronica Vergara ’15, it “helped us get in touch with our Filipino heritage.
“The song speaks of the strength of our nation and that our people will do anything for our love of our country. We know the truth within the anthem, because we are doing everything in our power to help the country back in its feet even if we are far away."
They prepared four dishes that reminded them of their cultural pride. “Desserts like Bibingka and Leche Flan were cooked by our mothers or our lolas (grandmothers) for special occasions such as Christmas or family gatherings,” Vergara explains. “Yema and pastillas are a kind of milk candy we ate growing up, either bought in the streets, brought home as pasalubong, or made at home as a special treat."
About the Food Bazaar
The food bazaar is organized by the International Student Organization (ISO) in collaboration with the Office of International Student Affairs. Special thanks to the Student Government Association, Student Activities Fund, Dining Services, Facilities Management, and Fareway Grocery.
“It is an absolute pleasure to work with the ISO leadership team on this event. Kudos to Iulia Iordache ’15 and the 2013-14 cabinet for another successful food bazaar,” says Karen Edwards, associate dean and director of international student affairs.
The ISO Cabinet, the power behind the scenes, organized the chefs, purchased and distributed the food, and kept the whole bazaar running smoothly.