On November 9, 2024, the McDonnell Scholars brought the Global Food Science Experience to Saint Louis Science Center Sci-FEAST. Their stories take us on a culinary adventure that bridges cultures, celebrates diversity, and showcases the rich tapestry of global flavors brought together by the McDonnell Academy’s vibrant community. Each team reflected on their experiences, sharing insights into the significance of the event and the cultural connections it fostered. Discover how food unites us all, creating a vibrant experience that connects people from different backgrounds in the most delicious way!
Read Their Stories from the Field!
- A World of Crops
- Mapping Global Flavors
- Have you ever seen these fruits?
- Herbs Around the World: From Kitchens to Medicine Cabinets
- Proteins Around The World
- Spicing Up Science: A Day of Flavor and Fun at the St. Louis Science Center
- Around the World in Starches
- A Global Sugar Rush: Exploring Sweets from Around the World
- Exploring Unique Flavors Through Science, Culture, and Connection in St. Louis
- Exploring Global Vegetables at Sci-FEAST
A World of Crops
Team Crops: VaNette Clark, Flavia Namuwonge, Yining Pan, Gun Yi Park, Sohui Park, Lior Parnes, Robert Wong
Exploring Crops from Around the Globe
At the Sci-FEAST Global Food Science Experience, our booth, “Crops Around the World,” introduced young visitors to five key crops from different regions. We showcased chickpeas from Israel, coffee from Uganda, corn from the United States, wheat from Australia, and rice from Korea and China. Using hands-on activities, we helped kids learn about where these foods are produced and how they’re enjoyed worldwide.
Top Takeaways from Our Global Crop Adventure
- Fun with Discovery: Kids used magnifying glasses to locate stickers on a world map, representing where each crop is grown. This search activity turned learning about crops into an interactive game that everyone enjoyed.
- Discovering New Foods: Many kids were unfamiliar with chickpeas and wheat, making it especially rewarding to introduce these crops and watch their excitement as they learned about something new.
- Connecting Food to Geography: The map activity helped kids link the foods they eat to specific places in the world, expanding their understanding of global food diversity.
Inspiration and Unexpected Moments
A memorable highlight was seeing a family from England with kids who were thrilled by the map activity. Watching them carefully use the magnifying glass to find crops on different parts of the map was a wonderful reminder of how simple tools and interactive activities can make learning both accessible and fun.
Building Community Connections through Food
The event allowed us to connect with children and families from St. Louis and beyond. Engaging kids in finding each crop on the map helped us connect with the community by making learning an enjoyable and interactive experience for young minds.
Sci-FEAST revealed the St. Louis community’s enthusiasm for hands-on learning. The excitement we saw from local kids exploring global crops has us looking forward to more events that bring science, food, and cultural education to the community.
Thank you to everyone who visited our booth! We hope you enjoyed your journey across the world through food as much as we did.
Leadership Lessons from the Field
This experience taught us the importance of making educational activities both engaging and accessible for younger audiences. Watching kids enjoy the map search with magnifying glasses reinforced the value of creating experiences that foster curiosity and active participation.
Shaping Future Endeavors
Our experience at the Sci-FEAST event highlighted the importance of creating meaningful, hands-on activities that engage young people in learning about the world. The enthusiastic response to our booth encourages us to keep developing interactive ways to connect with the community and inspire curiosity about global cultures and the foods that connect us. We’re excited to bring more educational experiences like this to serve our community, offering young learners an accessible way to explore and appreciate the diversity in our world.
Thank you to everyone who visited our booth! We hope you enjoyed your journey across the world through food as much as we did.
Mapping Global Flavors
Team Flavors: Vipul Garg, Ian Huang, Ling Liao, Grace Mensah-Fosu, Andre Paes de Lima, Zainab Saleem, Judith Sokei, Justina Starrad
At the recently concluded Sci-FEAST, we embarked on a flavorful journey called “Flavors Around the World.” Our team was a rich tapestry of diverse cultural backgrounds, each member bringing a unique understanding of the delicious flavors their country had to offer. The challenge was clear: How could we capture the incredible diversity of these global flavors in the brief moments that guests would spend at our booth? It was a tough but incredibly exciting task, pushing us to think outside the box and find innovative ways to bring this experience to life.
Our goal at Sci-FEAST was to provide a unique, interactive experience that would allow participants to “travel” the world through taste. From the bold and aromatic flavors of Africa to the sweet and spicy tastes of Asia, the rich and savory dishes of Europe, the fresh and diverse flavors of Australia, and the vibrant and hearty cuisines of North and South America, we crafted a journey that was not only fun and educational but also deeply immersive. Each step of the activity was meticulously planned to keep both kids and adults engaged while also imparting knowledge about the cultures and histories behind each flavor.
Ultimately, this project was about more than tasting different foods—it was about celebrating diversity and learning to appreciate what makes each cuisine special. It became a delicious journey around the world, and we couldn’t have been happier to share it with everyone at Sci-Feast!
An Unexpected Delight: Emotional Reactions at the ‘Flavors on the Tongue’ Experience
One of our most cherished moments at Sci-Feast was witnessing the emotional responses to the different flavors on the “Flavors on the Tongue” poster. The activity required participants to place emotion magnets depicting their feelings about each flavor. The range of responses was a delightful surprise. It was fascinating to see people’s selections —from the child who adored sour flavors to the adult who found her “happy place” with spicy foods. This experience was a reminder that diversity isn’t just about big differences; it can also be found in small, personal tastes and preferences, sparking unexpected joy and intrigue.
Bridging Cultures Through Flavor
Presenting our activity to the public gave us a unique opportunity to connect with the St. Louis community in a way that went beyond the academic setting. We met people of all ages and backgrounds, expanding our network and deepening our sense of community.
Meeting so many people from varied cultural backgrounds at the event provided us with a profound insight into how vibrant and welcoming St. Louis truly is. The warmth and openness of its residents were inspiring, with many eager to share personal stories and experiences around the flavors and food. Their enthusiasm made our experience unforgettable, deepening our appreciation for the city and its charm, leaving us feeling enlightened and appreciative.
Learning from Seasoned Experts
During our preparation, we had the privilege of working with the incredible staff at the Saint Louis Science center. These professionals, with years of experience in making science fun and accessible for all ages, shared invaluable insights into engaging the general public. Their expertise not only helped us with Sci-Feast but also left a lasting impression, equipping us with leadership skills such as effective communication, adaptability, and problem-solving that we’ll carry forward in our personal and professional lives.
Individual Strengths, Collective Success
A key leadership lesson we took away was the importance of embracing diverse perspectives. Each of us brought unique strengths to the team, and by fostering a collaborative environment, we were able to tap into those strengths to adapt and deliver a meaningful experience.
This experience will serve as a powerful inspiration for us to actively recognize and leverage our teams’ unique strengths in any future team we find ourselves in. By fostering a supportive, inclusive team dynamic, we can enrich our work and achieve our goals in more creative and effective ways, leaving us feeling inspired and motivated.
Have you ever seen these fruits?
Team Fruits: Hsin-Yi Chou, Ekua Inkoom, Lillee Izadi, Heeyeon Kim, Messi Lee, Mustafa Rfat, Gabriel Ridout, Fu-Hsuan Tsai
The Fruits Around the World team was made up of individuals from various nationalities and backgrounds, each bringing unique perspectives as graduate students from different fields and cultures. As a way to share these perspectives, we thought it would be meaningful for each of us to introduce a fruit that represented our cultural backgrounds.
From unique Asian pears that look nothing like the pears in the United States, to bananas and their cousin the plantain, durians known for their distinct aroma and even banned on some public transport, figs and pomegranates with surprising aesthetics, pomelos with a refreshing citrus scent, and longans with a floral aroma and sweet, tangy taste, each fruit represented a part of who we were and where we came from.
Visitors were generally interested in learning about all the fruits, and they shared with us what they learned.
People Loved…
- Curiosity about the Durian: Most people were open to smelling durians despite knowing about its strong reputation. They were pleasantly surprised to learn that an unopened durian has a crisp, fresh scent similar to mangos.
- Interest in Longans: Longans sparked curiosity as many had tried lychee before but hadn’t seen longans. They drew comparisons to cherries and grapes due to the similar experience of spitting out seeds and/or peeling shells.
- Comparative Smelling Experience: There was a general interest in smelling the different fruits, with visitors often making comparisons to familiar fruits, which added a fun, sensory layer to the experience.
And we love our community!
Our event brought together a wonderfully diverse group – from former WashU professors to young children reaching up to explore the fruits. Some kids impressed us with their extensive fruit knowledge, enthusiastically sharing their own experiences and favorites. Together, we explored these fruits and the experiences they represented, creating lasting memories and a special opportunity to connect with our community in a meaningful way.
Herbs Around the World: From Kitchens to Medicine Cabinets
Team Herbs: Roy Ejiakuekwu, Robert Kasumba, Melody Konadu Frempong, Maya Olcer, Tasman Rosenfeld, Aditi Seetharaman, Zhuldyz Tashmanbetova, Jing Wang
On November 9th, our team met at the Saint Louis Science Center with other Scholars to share about foods from around the world. Specifically, we were tasked with educating visitors on herbs around of the globe. But herbs are tricky! This is because the concept of an “herb” is not cut and dry.
Understanding the Complexity of Herbs
In the culinary world, herbs are plants that are used to add flavor to food. They differ from spices in that herbs are typically derived from the leafy parts of a plant (e.g., basil, mint, rosemary, bay leaf), while spices might come from the bark, roots, seeds, or other hard parts of a plant (e.g., cinnamon, nutmeg, ginger, vanilla).
In a botanical context, the word has a completely different meaning. Herbs, short for herbaceous, are flowering plants which never become woody. This means that, botanically speaking, some of the above examples—such as rosemary and bay leaf—are not herbs. Basil and mint, on the other hand, are examples of plants which satisfy both the culinary and botanical definitions.
Engaging Visitors in Hands-On Learning
At our table, visitors had the opportunity to learn about the diversity of herbs from around the world, both through culinary and botanical lenses. We even had some live plants for guests to observe and smell!
Before introducing the technical definitions to visitors, we asked them about their conceptions of herbs: What are they, and how are they used? To our surprise, our guests—many of whom hailed from all over the globe—provided a wide range of answers, though they generally converged on the idea of herbs being plants used to add flavor to food. Some visitors, however, insisted that the primary definition of an herb is a plant used for medicine. This feedback highlighted a major oversight in our own research and planning and demonstrated how, even on a team as diverse as ours, there are always new perspectives to consider.
Proteins Around The World
Team Proteins: Sadia Afrin, Kobby Boateng, Sarah Meyers, Esther Ng, Aziz Octoviawan, Irania Santaliz Moreno, Naoto Yamaguchi, Yuyi Yang
“Protein Around the World” is dedicated to exploring the diverse sources of protein consumed globally. From staples like meat, seafood, and eggs to plant-based favorites and unique choices such as crickets and cicadas—yes, Cicadas! This showcase aimed to broaden St. Louis’ culinary horizons and encourage thoughtful discussions about nutrition.
During the showcase, it was sometimes a challenge to determine how to engage the audience with the presentation. To overcome that, our group had strategy to engage the visitor with interactive games like a spin wheel or “guess the protein level” to attract attendees. Follow-up questions such as “What’s the most unusual protein you’ve tried?” or “How do your dietary choices reflect your personal or cultural values?” also worked well, depending on their points of interest during the game time. Additionally, we presented “the Bodybuilder,” a photo booth that helped us deliver the message about the importance of protein for our bodies.
One of our key takeaways is the varying protein needs from person to person, influenced by health, lifestyle, and ethical considerations. An unexpected highlight was meeting a visitor involved with the FDA who offered invaluable feedback on our presentation, emphasizing the importance of clear, accessible communication. A particularly memorable discussion involved a visitor who shared his journey of managing protein intake on a doctor’s advice. His story provided a personal perspective on nutrition that resonated with many attendees.
Building Bridges in Our Community and Insights into St. Louis’s Dietary Diversity
Our exhibit attracted both children and adults eager to learn about meeting their protein needs in various ways. This enthusiasm has enhanced our connection with the community, helping us understand the diverse dietary choices and the reasons behind them.
The St. Louis community is remarkably informed about the variety of available protein sources and the dietary preferences of its members. This awareness fosters a supportive environment for exploring and adopting diverse dietary habits.
Leadership and Communication Growth
Leading this initiative has sharpened our presentation skills and taught us the importance of choosing our words carefully to resonate with a general audience without compromising the scientific integrity of the information.
Conclusion: A Community United by Protein
Our journey through the world of proteins has not only expanded our knowledge but also our community ties in St. Louis. The diversity in how people choose their protein sources is connected to many aspects, like culture and regional backgrounds.
Spicing Up Science: A Day of Flavor and Fun at the St. Louis Science Center
Team Spices: Addison Conn, Merve Ileri Tayar, Zubeiru Mahama, Carol Ortiz Menendez, Ana Maria Ribeiro, Paco Tijerina
Our team created an immersive and educational experience with our “Spicy World Competition” where visitors explored five unique spices from around the globe: sumac, prekese, Sichuan pepper, urucum, and merken. We guided guests through several rounds, starting with guessing one of the spices’ taste profile—sour for sumac, sweet for prekese, numbing for Sichuan pepper, neutral for urucum, and smoky-hot for merken. In the following rounds, visitors matched their spice to a dish from a set of food pictures, linked it to a fun fact highlighting its history or cultural use, and identified its country of origin on a globe. This interactive “spicy game” introduced participants to each spice’s unique flavors, culinary applications, cultural relevance, and global origins in a fun and engaging way.
Our main takeaways highlight both the wealth of knowledge we gained and the valuable experience our visitors enjoyed at the event.
- Curiosity is universal: Kids and adults alike were intrigued by the variety of spices and wanted to know where they came from and what they tasted like.
- Learning through play: Turning education into a competition kept things friendly, while also making the experience more engaging.
- Cultural connections matter: We shared a little bit of history and global culture with every interaction, giving families a taste of life far beyond Missouri.
Inspiring Moments
One of the biggest surprises was how enthusiastic and competitive everyone was about the “Spicy World Competition.” While we expected interest, we were amazed by how many people truly wanted to learn about each spice’s origin, flavor profile, and traditional uses.
Building Connections with the Community
Our exhibit attracted a wide array of visitors, especially families with young children. Each round of our game brought new people to our booth, and many left with a memorable story about learning a new spice. Through these interactions, we deepened our ties with the community and realized how interested people are in connecting with global flavors and traditions.
Lessons in Leadership and Community Engagement
Organizing the event required careful planning and leadership to ensure everyone could enjoy and learn from the experience. We quickly adapted to each visitor’s pace and interest level, balancing information with interaction, and managing traffic flow at our exhibit. By leading this project, we learned the importance of flexibility, clear communication, and engaging presentations for diverse audiences.
An Appreciation for the St. Louis Community
Our time at the Science Center gave us a fresh perspective on the St. Louis community’s love for learning and curiosity. This experience emphasized the power of community outreach and inspired us to incorporate more public engagement into our own research. Engaging with local families reminded us of the value of making science accessible and fun, and we look forward to more events where we can continue bridging knowledge with hands-on exploration.
Around the World in Starches
Team Starches: Larry Atakora-Amaniampong, Ganesh Chelluboyina, Maurice Efroza, Ted Liyew, Benjamín Palmer, Cristina Sabando Alvarez, Eirini Zoupou
The Sci-FEAST Global Food Science Experience at the Saint Louis Science Center was an unforgettable journey that blended culture, community, and curiosity. Our team represented five unique corners of the world—Indonesia, Peru, Greece, Ghana, and Ethiopia—and came together to celebrate the universal yet diverse role of starches in global cuisines.
Interactive Fun for All
Our multicultural team united around a simple yet fascinating theme: starches. From cassava to rice and beyond, these foundational foods are staples that connect people worldwide. At our booth, we created an interactive and educational experience, inviting attendees to explore the textures, tastes, and traditions tied to starches.
Highlights of our exhibit included:
- Molcajete Magic: A hands-on activity where visitors, young and old, learned to grind rice into flour using a molcajete, an ancient yet effective tool.
- Starch Guessing Game: A fun challenge for participants to match dishes to their starch base and country of origin. Did you know that mochi is made from rice?
Both activities sparked excitement and brought out the inner scientist in many attendees. Seeing kids marvel at how flour is made or families bond over guessing games truly warmed our hearts.
Key Insights
- Food as a Universal Language: No matter where you’re from, food is a gateway to connection and understanding!
- Curiosity Knows No Age: Both children and adults eagerly participated in our demonstrations.
- Collaboration is Key: The synergy of our team’s diverse backgrounds made the event even more impactful.
Moments of Surprise and Inspiration
One memorable surprise was the sheer fascination people had with the molcajete. Something so ordinary to some was extraordinary to others, reminding us of the beauty of cross-cultural sharing. The laughter and “aha!” moments were plentiful as people guessed starches and their origins, often leading to animated discussions about their own food traditions. Kids know more than you think…
Community Connections and Leadership Lessons
Participating in this event expanded our understanding of the St. Louis community’s enthusiasm for cultural exchange and learning. It was inspiring to see people of all ages engage with global concepts through the lens of something as simple yet profound as food.
As a team, we learned valuable lessons about leadership, especially the importance of:
- Clear communication across cultural contexts.
- Flexibility and creativity when presenting complex ideas in simple, engaging ways.
Looking Forward
The Sci-FEAST experience has inspired us to continue exploring and sharing food science in our respective communities. We hope to carry forward the spirit of connection and curiosity fostered at this event in our future work.
Thank You, St. Louis!
We leave with a renewed appreciation for the warmth and openness of the St. Louis community. From the curious visitors who asked thoughtful questions to the other teams who shared their knowledge and creativity, this event was a testament to the power of collaboration. Here’s to the next global feast of science and culture!
A Global Sugar Rush: Exploring Sweets from Around the World
Team Sweets: Chinwendu Chukwu, Puneet Dhatt, Miao Hu, Carlos Lopez de la Cerda Bazaldua, Allison Martinez Mejia, Jennifer Nattabi, Anjali Thanathur Vinod, Gloria Wiredu
On November 9, our team had the pleasure of showcasing “Sweets from Around the World” at the Saint Louis Science Center’s Sci-FEAST event. Through fun and interactive activities, our team offered visitors the chance to explore unique flavors, textures, and forms of candies from diverse regions around the world. The science focus of our activity was caramelization—the process by which sugars break down and reorganize when heated, giving candies their rich flavor and color. We demonstrated this process through the preparation of toffee, a sweet and sticky treat often enjoyed in Ghana.
Creating Unique Experiences for Our Visitors
Throughout the event, visitors sampled candies from around the world, from Mexico’s tangy Aciduladito to China’s delicate Dragon Beard candy. Many were pleasantly surprised by the new flavors, often expressing their unexpected delight as they indulged in the delectable candies. A highlight of our table was the live toffee-making demonstration led by Gloria Wiredu, who shared her Ghanaian heritage through this traditional craft. Her demonstration created a kitchen-like experience, where the familiar sights and smells of freshly caramelized sugar brought a warm, homemade touch to the experience. The demonstration was followed by sampling of the freshly made toffee candy, which many individuals—both children and adults—greatly enjoyed. An interactive guessing game, where visitors matched the global candies with their country or continent of origin, added an extra layer of fun and learning, sparking conversations about the surprising connections and similarities between different countries’ beloved treats.
A Visit from WashU Alumni
We were visited by a few WashU alumni during the event, each visit bringing a special sense of connection to our table. Many were pleasantly surprised to learn about the McDonnell Academy and its active involvement in community outreach events. They expressed genuine admiration for the Academy’s dedication to engaging with the St. Louis community and encouraged us to continue this meaningful work. It was truly rewarding to be commended by those who had walked similar paths, knowing we were making them proud of the community they had come from.
A Lesson on Leadership
This event reinforced in us a key aspect of leadership: the importance of sharing knowledge and experiences with others. As global Scholars, many of us have lived in or visited different parts of the world, immersing ourselves in diverse cultures, while others may not have had these same opportunities. Bringing these experiences to our local community and making them as authentic and enriching as possible truly highlighted what it means to be not just a leader, but a global leader.
Enhancing our Community Connections
Overall, the Sci-FEAST event helped us feel more connected with the St. Louis community. Not only did we introduce visitors to diverse global treats and flavors, but we also learned from them through their personal experiences with unique candies and treats. Seeing genuine enthusiasm and curiosity from our visitors made this experience all the more special for us, and we hope our activity created unforgettable memories for our visitors, just as this experience has for us.
Exploring Unique Flavors Through Science, Culture, and Connection in St. Louis
Team Unique Flavors: Kweku Enninful, Cao Fang, Loreina Hsien, Federico Marri, Somto Okafor, Qingyi Sun, Janice Tania
On a rainy day in St. Louis, a global-themed science exhibition turned into a heartwarming celebration of food, culture, and connection. Ingredients from Ghana, Japan, Korea, and Italy formed the foundation for activities that brought together people of all ages. Through fermentation games, pasta-making, and storytelling with recipes, we explored how science connects us to the land, our families, and our communities.
Multi-Sensory STEM Engagement
Visitors experienced the universality of food traditions, marveling at shared recipes and cultural overlaps. Fermentation games mapped across the globe, and hands-on pasta-making encouraged creativity and engagement. By integrating STEM with themes of social justice and sustainability, we demonstrated how science reflects gratitude, resilience, and the beauty of diverse cultures.
Leadership Through Relevance
As a team leader, I learned that effective leadership is more than ensuring smooth execution. Leadership is about fostering collaboration, providing emotional support, and adapting plans to resonate with participants and teammates. Watching attendees light up—whether shaping dough, sharing family experiences with food, or engaging with indigenous food practices—was a powerful reminder that science is about relationships: to each other, the land, and the world.
Memorable Connections & Community Impact
One highlight was meeting a grant writer from the Donald Danforth Plant Science Center, who emphasized the often-overlooked importance of funding “discovery” in science. This interaction inspired us to think about how discovery not only drives knowledge but also deepens connections—to people and the environment.
In addition to core chemistry and physics activities, we incorporated storytelling, social-emotional learning elements, picture books, and conversations about family traditions and Indigenous food practices. These additions sparked dialogues about gratitude for the land, environmental stewardship, and sustainable practices. This interdisciplinary approach made the event more inclusive and meaningful.
Aligning With Our Goals
This experience reaffirmed our passion for using education to promote cultural appreciation and environmental sustainability. Whether in community settings or K-12 classrooms, we aim to highlight the connections between food, culture, and science to restore relationships with the land and each other.
A Warm Embrace of Diversity and Belonging
St. Louis’ vibrant community created an open and welcoming environment where diverse perspectives could thrive. The event showcased how science and culture intersect to foster understanding and celebrate differences. By building connections across cultures and generations, we connect hearts, inspire minds, and shape a future rooted in discovery, diversity, and inclusion.
Exploring Global Vegetables at Sci-FEAST
Team Vegetables: Rebecca Amonor, Teb Bin, Nathalia Gutierrez Sacasa, Soyeon Jeon, Eddie Kirumira, Yuan-Hung Kuan, Shen Wang, Yiqin Zhu
At the Saint Louis Science Sci-FEAST, our team set up an exhibit that celebrated international dishes, each featuring flavors unique to different cultures. We introduced Kung Pao Tofu from China, a flavorful dish with tofu, bell peppers, green onions, and Sichuan peppercorns that offers a balanced mix of spice and crunch. From Costa Rica, we shared Olla de Carne, a comforting beef stew filled with carrots, potatoes, yucca, and plantains, a dish often enjoyed at family gatherings. We also featured a traditional Okra Stew from Ghana, made with okra, tomatoes, and onions, known for its rich, hearty texture, which is so loved in West African cuisine. Representing Uganda, we shared Nakati, a dish that uses African eggplant (Nakati), often paired with tomatoes and onions and valued for both its flavor and health benefits. Our selection from China also included Eggplant with Garlic Sauce, a Sichuan dish combining eggplant, garlic, soy sauce, and chili paste for a complex, spicy flavor. And from South Korea, we brought Baechu Geotjeori Kimchi, a fresh, same-day kimchi made with napa cabbage, garlic, and Korean chili flakes, enjoyed as a crisp, tangy side at many family tables.
To make the experience interactive, we displayed each dish’s main ingredients in clear containers, encouraging attendees to guess the main ingredient of each. Recipe cards were also available for people interested in trying these flavors at home.
Key Insights: Celebrating Global Flavors and Cultural Connections
- Global Diversity: We explored vegetables from five countries, each with its own distinctive flavors and preparation methods.
- Cultural Connections: Learning the stories behind these dishes helped us connect with and appreciate different cultural traditions.
- Interactive Learning: Our “Guess the Main Ingredient” activity was a hit, bringing visitors of all ages together and sparking curiosity about global cuisine.
Unexpected Moments
We were delighted by how interested people were in the origins and nutritional values of the vegetables. Many attendees shared memories of enjoying these dishes in their home countries, and we even met a few who had lived in South Korea and were excited to see kimchi represented.
Building Community Connections
This event was a wonderful opportunity to interact with the community, allowing us to meet people from diverse backgrounds and see how food could bring people together over shared memories and cooking tips. We met a local chef who specializes in global cuisine and shared insights about some of our dishes. Children visiting our booth were particularly curious, showing a refreshing eagerness to try new vegetables and learn about their origins.
The enthusiasm and openness of attendees were a reminder of how eager the St. Louis community is to embrace diversity and new experiences. This event highlighted a shared curiosity and an appreciation for cultural education through food.
Leadership Lessons in Teamwork and Creativity
Organizing an interactive and educational experience taught us a lot about teamwork, creativity, and flexibility. We learned that storytelling is especially important when introducing new foods and flavors to an audience.
Participating in this event inspired us to think about how we can use interactive learning and storytelling in future events. It reinforced the value of connecting with the community through these experiences.
The McDonnell International Scholars Academy partnered with the Saint Louis Science Center to bring the “Global Food Science Experience” to the St. Louis community on Nov 9th, aligning with WashU’s commitment to deepen and strengthen the longstanding ties with our region.
Learn more about the event and our partnership with the Saint Louis Science Science Center