As a part of HH Humphrey’s African American Black Heritage month, the Culinary Arts program made and served a `soul food’ lunch in the cafeteria. Staff and students enjoyed a delicious meal of fried chicken, collard greens, mac and cheese, sweet cornbread, savory cornbread and peach cobbler. The salad bar helped to balance out the meal. The cafeteria meals usual focus is skewed towards healthy, low-fat offerings and this meal was a pretty rare treat. “I was glad to see that Culinary Arts participated in the cafeteria and look forward to more concerted efforts to the real life learning experiences available in that setting,” said Dan Cherryhomes, Director of Administration.