“Food is very important to many local people’s identity,” Williams said. “Our food holds many special traditions that are essential to our culture.”
Some worked in the museum’s library, helping prepare for the museum’s grand opening scheduled for the spring of 2013. The library will host tons of cookbooks and non-fiction books about classic southern food.
Freshman Jocelyn Troutman, a finance major from Odenton, Md., said aside from maintaining important recipes that can be passed along, she thought the museum is essential because “reading cookbooks and the museum’s other things about food will help improve the literacy rates in the community.”
Samantha Clarke, AGE, is a sophomore health and management major from Hartford, Conn., who worked at the museum. She said seeing the improvements students have been able to bring by working at the museum and as well as work at the other sites has bolstered her spirits.
“It gives hope that you can still rebuild and move on,” Clarke said.
To learn more about the museum, visit http://southernfood.org/