If you find yourself to be a bit on the timid side when it comes to trying new foods and ethnic eateries, our friends at Andrews University might have just the solution for you. A week from Sunday…on Sunday, March 31st, 2019, the Office of International Student Services & Programs at Andrews University in Berrien Springs will host their annual International Food Fair inside the Johnson Gymnasium on campus. It’s a great way to sample unique offerings from nearly two dozen countries around the globe.
More than five thousand people are expected to attend and enjoy tastes from approximately 20 countries, as student clubs prepare food to sell at decorated booths throughout the gymnasium. Food selections offered at the International Food Fair this year include such offerings as:
- Tanzanian bajia and maandazi
- Korean cup bap
- Brazilian cheese bread and bean stew
- Kenyan chapati
- French macaroons and tartines
- Asian red bean pudding and pancit
That’s just a sampling of what will be in the house that day. Silmara Ferreira is Associate Director of International Students Services & Programs at Andrews. She says, this event has a rich history of 50 years, and is excited for its impact, saying, “The community is able to experience the diversity of different cultures and taste food from all over the world.”
This year’s food fair will take place from 12 noon until 7 pm. Tickets will be available at the event in 50-cent increments. Students, staff, faculty and community members are encouraged to make their way to the Johnson Gym and experience the tastes and sights of cultures represented at Andrews University.
Founded in 1874, Andrews University is the flagship institution of higher education for the Seventh-day Adventist Church and offers more than 200 areas of study, including advanced degrees. Its main campus is in Berrien Springs, but the University also provides instruction at colleges and universities in more than 19 countries around the world.
Nehemiah Sitler, University Communication student writer, contributed to this story, and the photo credit goes to Clarissa Carbungco.
