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Embracing campus diversity and culture at Liberty University, Liberty Dining by Sodexo recently partnered with The Office of Equity And to Inclusion host “Soul Food & Soul Of The Arts”.

District Chef Sarah Falls designed a southern-style menu take-over at each dining station, punctuated by an engaging art installation featuring Afrocentric artwork by local artists, and performances by LU Praise, the University’s multi-ethnic gospel choir.

“Respecting heritage through time-honored recipes, we were able to create a dining experience reminiscent of eating at grandmother’s house,” said District Manager Duke Davis. “We are always looking for such opportunities to work with University student groups and departments, providing thematic dining to support campus events.”

The event menu included baked rotisserie chicken; country fried steak and gravy biscuits; chicken and waffles; smothered pork chops with pork onion gravy; fried okra; candied yams; southern green beans; shrimp and cheddar grits, pot licker collard greens; salmon patties; sweet corn pudding; jambalaya bar with Cajun chicken; and a vegan jerk tofu couscous bowl.

For desserts, students could partake of pecan pie, sweet potato pie, peach cobbler with biscuit topping, old fashioned sweet bread, rice pudding, buttermilk chess pie, and red velvet cupcakes.

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