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‘Soul Food Sunday’ Feast Offered at NMU
February 23 @ 1:00 pm – 4:00 pm
One of the remaining Black History Month activities planned at NMU this month is a “Soul Food Sunday” buffet-style feast prepared by Yusuf Bin-Rella. The celebrated chef, farmer and advocate for cultural foodways has worked alongside Michael Twitty, culinary historian and author of The Cooking Gene. Bin-Rella is a chef at the University of Wisconsin-Madison’s Dejope Residence Hall, and at the TradeRoots Culinary Collective he co-founded, which is a group of Afro-culinary genealogists exploring lineage through food.
Bin-Rella will prepare a soul food feast that will be offered from 1-4 p.m. Sunday, Feb. 23, in the Northern Center Ballroom. He will also share insights on the origins of soul food, and how traditional dishes tell stories of survival, resilience and creativity.
The menu features Great Lakes blackened whitefish and braised bison stew entrees, with sides of harvest millet salad, suya-spiced greens, butternut tenderloins, forest and field sauté, sweet earth roasted yams and gatherer’s wild rice. Desserts will be toasted coconut lime haupia, a creamy Hawaiian-inspired pudding, and Malinda Russell’s 1866 lemon cake, from the first-known African American cookbook. Sacred roots hibiscus cedar tea will be the featured beverage.
Tickets are $55 and available at nmu.universitytickets.com. All proceeds will support Juneteenth 2025.