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Office of International Programs Reveals Global Cookbook

The front cover of the Going Strong Going Global cookbook, a maroon background with white text for the title and a graphic of two spoons on one side
Image courtesy of the Office of International Programs

Meredith College’s international student program is going strong. On Nov. 16, 2021, the Office of International Programs (OIP) released their Going Strong Going Global in the Kitchen cookbook. The recipe book features the meaningful recipes from 10 different students, as well as Margherita Tirabosco, a friend of the college from Italy. The book is available for all students so that they have the opportunity to test out the recipes. Students can find the book in the OIP’s office in Joyner 124.

Liz Yaros, the OIP’s Associate Director, explained that the cookbook was long in the making, labelling it a “team effort.” Yaros said that Tammi Ditmar, OIP Operations Coordinator, originally came up with the idea before the pandemic “as a way to celebrate and amplify cultural diversity.” When asked which she was most excited to try first, Jennifer Glass, OIP Assistant Director, said “all of them,” but also made special reference to Yiting (Lorelei) Liang’s soy sauce chicken recipe.

However, this recipe book is more than just a means to share recipes: it is significant to both faculty and students alike, and particularly to international students. Glass said the cookbook “is a reminder of the sacrifices international students make coming to Meredith,” and that it is a representation of the “comforts of home that international students have chosen to go without while they pursue their particular goals here.”

Hannah Taib, ‘22, said the cookbook “shows the strength in numbers of international students.” She is most looking forward to trying a recipe from Elisabeth Orlandini, ‘23, her “great friend” and fellow field hockey teammate: Dutch cookies. This recipe evokes memories of Taib’s visit to the Netherlands during winter break last year. Taib herself contributed a recipe for beef rendang, which is traditionally enjoyed during Eid within the Islamic religion. As Taib recalled, the dish “reminds [her] of the prosperity, culture and openness Malaysians have always had towards each other and the different kinds of food in each religion.”

There are also plans to make the cookbook a continued tradition. Glass said she is in support of “making it happen” as long as students have a desire to continue it. She said that she considers the work from the students toward this cookbook “a gift they’re sharing with the Meredith community.”

By Shae-Lynn Henderson, Staff Writer


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