Humble Feast

Humble Feast

On November 16, the ASUW Student Food Cooperative (SFC) celebrated its annual Fall Humble Feast in the University of Washington’s Intellectual House. This year, nearly 250 students and faculty dined together in support of affordable, locally-sourced, ethically produced food. Cooked and served entirely by ASUW SFC and student volunteers, the four-course meal consisted of butternut, cauliflower, chickpea curry, roasted fall vegetable salad, dal, and cardamom apple cake. Since its inaugural event seven years ago, the ASUW SFC Humble Feast has continued to successfully unite the UW community through informative dining experiences that explore the food system and sustainable living.

In order to execute the large-scale event, ASUW SFC started coordinating Humble Feast before the start of the academic school year. To ensure the meal would be fresh and accommodating to vegan and/or gluten-free attendees, ASUW SFC researched seasonally available products and tested a myriad of recipes. During the week of the event, the team also gathered ingredients from PCC Community Markets and Central Co-op, garnered proof of workers’ food handling permits, and spent three days cooking in the HUB kitchen.

Humble Feast

Aside from enjoying a hearty meal, Humble Feast attendees bonded over shared food interests while listening to student groups lead conversations around various food beliefs (e.g. Huskies for Food Justice, Campus Animal Rights Educators, UW Farm, and Campus Sustainability Fund). Throughout the course of the evening, slide presentations also worked to inform attendees of need-to-know nutrition and production facts. Looking ahead, organizers of the Spring Humble Feast hope to continue generating dialogue by procuring a guest speaker to head an educational forum around indigenous food sovereignty.