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Student, Faculty, and Community Participants

Students Preparing Food

  • Minkyung Kim, Conalee Churchwell (Korea): ddeokbokki (stir-fried spicy rice cakes)
  • Eric Seongjae Lee (Korea): Korean pork barbecue (grilled and stirred with gochujang [Korean fermented pepper sauce], sugar, and garlic)
  • Yura Kim and Suhyun Lee (Korea): Mattang (candied sweet potatoes)
  • Haruka & Haeun Kim (Korea): Gamja-jeon (potato pancake)
  • Joil (Joe) Yi (Korea): Bossam (Korean-styled boiled pork belly eaten with Kimchi and cabbage)
  • Johnny Vang and Teakgon Kim (Korea): Stir-fried pork belly with Kimchi
  • JinYoung Kim and So-eun Cho (Korea): Tteok Skewer (Ricecake Skewer)
  • Akiko Hamaguchi (Japan): Onigiri (rice ball)
  • Yukine Fukudo (Japan): Match cookie
  • Yuna Miyake (Japan): Okonomiyaki (Savory Japanese pancake made with cabbage, eggs, flour, Okonomi sauce, and dried bonito shavings)
  • Emnet Aydefer and Satsuki Kimura (Japan): Consome soup with vegetables
  • Michelle Potts (Germany): Pfeffernüsse cookies (Peppernuts)
  • Ted Barile (Italian American): Meatballs (Barile family recipe)
  • Mohammed Almutawah (Saudi Arabia): Kabsa (traditional Saudi rice and chicken)
  • Martika Stafford (Russia): Russian Wedding Cakes (Russian Tea Cakes)
  • Afin Choi and Kotone Kurokawa (India): Chicken Tikka Masala (chicken with masala sauce, spices, tomato sauce, and heavy cream)
  • Wonkyung Lee and Jungeun Kim (Korea): Kimchi-Jeon (Kimchi pancake)
  • Laxsikan Manoranjan (Sri Lanka): Fish cutlets (fish prepared with Gara Masala, Chaat Masala, and other spices)
  • YuJin Eun & Boram Kim (Korea): Japchae & Tojeon (Korean glass noodle stir-fry)
  • Chantelle Single (South Africa): Bobotie (spiced minced meat baked with an egg-based topping), Sousie Hoender (spicy chicken), & Date Squares
  • Sheniece Destinee, Marsha, Fredrera, Sliva, Tamaal, Mellissa, Tynika, Shanice (British Virgin Islands): Coconut Tart, Johnny Cake, Fish in Mayonnaise Sauce, Funji (a caribbean delicacy made from yellow cornmeal mixed with okra)
  • Maria Vergara Pinilla (Colombia): Natilla (a firm milk custard) & Jam 
  • Ny Vu, Julie Lee, & Shu Ogiriyama (Vietnam): Fried egg rolls
  • Nanaka Akiba & Huei-Yuah Zhu (Japan): Karaage (fried chicken)
  • Tswuyim Lee (U.S.): Teoboki (vegetables, rice cake, sauden, oden)
  • MSSU French Club (United States, Sweden, and France): Crêpes (thin pancake filled with Nutella and fruits)

 

Faculty Preparing Food

  • Aaron Carmichael & Filipino crew (Philippines): Chicken Adobo (Chicken stewed in vinegar and soy sauce)
  • Susana Liso & the Spanish Club (Spain): Gazpacho Soup (cold tomato soup with vegetables and toppings of bread and boiled eggs)

 

Community Members Preparing Food

  • Allen McCleary and Kausik Das (India): Butter chicken, fried rice, chickpea/potato salad
  • Joplin High School Foreign Language Department (Spain, Mexico, France): Chilaquiles (Mexico), bacon-wrapped dates (Spain), and Pozole (Mexican stew)
  • United Hebrew Congregation (United States, Israel): Israeli couscous salad, beet dip (beets with garlic, and yogurt), Hamantaschen (triangle-shaped filled pocket cookie), and Tzimmes (stew made with sweet root vegetables)
  • Bites N Pipes (Syria): Briyani (mixed rice dish), falafl sandwich, and shawrma sandwich
  • Islamic Society of Joplin (members from Egypt, Iraq, Algeria, Pakistan, Indonesia): Rice pudding, and biryani
  • Tropical Smoothie Café (USA): Tropical fruit smoothies
  • Fresh Ideas (USA): African meatballs 
  • Joplin Chinese Church (China): Fried rice and spring rolls
  • Joplin Rotary Club (USA): Bottled water
  • College Heights Christian Church (USA): Morracan Mint Hot Tea, Peach Mango Iced Tea, Italian Iced Mocha
  • Ivy Nini Campos Herrera (Philippines): Ube cake (sweet purple yam cake), Mechado (braised beef in Philippine Soy Sauce and Philippine native lime), paired with rice and Chicken Tocino (chicken sweet sausage)