by Brian Ferrell// Staff Writer
Volunteer State Community College’s African American Student Union (AASU) hosted a Soul Food Luncheon in the Mary Cole Nichols Carpeted Dining Room on Feb. 11, to celebrate Black History Month.
This event was planned as a way for students of every race to come together to not only celebrate Black History Month but to also celebrate people of all race, gender and sexuality and to spread the message that no matter what color of race you are and who you are that you are special and unique in your own way.
This event was also to recognize great African American writers who helped pave the way for young African Americans today.
The Soul Food Luncheon had the Vol State faculty and students read poetry from African American Authors.
Gabrielle Staton, Student Government Association (SGA) representative for the Association of Campus Events (ACE), started the luncheon by giving an introduction.
“[Black History month is] a reminder of how far we’ve come as a race and to take a moment to be thankful for who we are,” said Staton.
Next, was the poetry reading by faculty and students of Vol State Community College.
The reading started with Cindy Chanin, associate professor of English, who read “Mother to son” by Langston Hughes and “The Mother” by Gwendolyn Brooks.
Deb Moore was next and she chose to recite, “How it feels to be Colored Me” by Zora Neale Hurston.
Next was Shavonya Washington with “Life is Fine” by Langston Hughes.
Jacobi Calloway with “I rise” by Maya Angelou.
Melva Black read “I have come into the city” by Sonia Sanchez, and lastly, Jasmine Reed with “poem variety.”
“Black History is a celebration of people who have overcome and still striving to become,” said Black.
After the poetry reading, Ashlyn Challenger, AASU president, got up to the podium and spoke.
“You are not black, white, yellow, pink, purple, red, gay, lesbian, straight or what society has put you into. But you are black, white, yellow, pink, purple, red, gay, lesbian, straight, forever, so take pride in being who you are,” said Challenger.
The Soul Food Luncheon ended with conversation and some “soul food” including chicken, mash potatoes, collar greens, macaroni and cheese, and more.