Free monthly cultural cuisine returning to Jarvis Hall


There are many different food sources on and around TCU’s campus such as Chick-fil-A, McAlister’s Deli, Pizza Snob and Market Square. Now, Jarvis Hall can be added to that list.

“Cultural cuisine began in the old student union three years prior to Jarvis Hall’s renovation in 2008,” said John Singleton, director of international services and coordinator of cultural cuisine.

The second floor of the building is home to the office of TCU International and Intercultural Services (IIS). Foods from different cultures, such as Italian, Indian, or Chinese, are featured periodically.

Singleton said there is no specific requirement to the types of food selected, but they often coincide with other things going on such as Hispanic heritage month or black history month.

Leigh Holland, affirmative action and equal employment opportunity specialist for IIS, said the office posts about the event on Facebook for everyone to see on the IIS page, and an email is sent to all international students and students of color at least two days prior.

Sophomore social work major Ashley Tilley said cultural cuisine allows her to meet new people she might not have met otherwise and brings everyone together.

“The highest attendance so far for cultural cuisine has been 276 people,” Holland said.

The event occurs the last Friday of every month, with the exception of December and May for Christmas and summer break.

Hill also said the food arrives by placing a large catering order online, by phone, or by visiting certain venues that correspond with the theme for that month.

“I order based on the money I am allocated by the office and I usually use a restaurant the office has good history with if we are not looking to try a new one,” Hill said.

Anyone that attends can receive a full meal that includes a meat, whatever sides they prefer based on what is available, a drink and a dessert, said Singleton.

Soul food will be the selection for this month, and that includes fried catfish, macaroni and cheese and turnip greens.