Once a month, Grand Valley State University students are able to experience a festival of culture, an opportunity to make new friends and new food from another country.

The Connection and the Padnos International Center have teamed up to provide International dinners one Sunday a month, showcasing the food of a different culture.

“Every month, we pick a different student to work with Chef Joe Torres and Chef Colin Yonkers to put together a meal that best represents their country,” said Elizabeth Jawish, international student integration coordinator.

The dinner series has been going on for five years and has showcased different foods and cultures from across the globe, including Nepal, Turkey and Brazil.

“Our last one featured an Brazilian dish called a feijoada,” Jawish said. “It’s black beans with meat and it was really good. To add to the meal, the capoeira club on campus came out and performed.”

The next international dinner, however, will differ from the standard routine. International students will get a new kind of experience than what the dinners already offer.

Working closely with the Sustainable Agriculture Project (SAP) and farm manager Youssef Darwich, the international students will spend the day on the farm before delving into a fresh-cooked meal.

Darwich said they are going to have the students plant trees at the SAP farm.

The farm began as a community garden in 2008 and has grown larger every year. It offers students of all majors, backgrounds and standings to come together for a truly unique, interdisciplinary experience.

“My dad is a Syrian immigrant, so I’ve been exposed to multiple cultures my whole life, and it’s amazing to see everyone’s perception of the world,” Darwich said. “I think food is such a great way to share culture with people.”

The next international dinner takes place Sunday, Oct. 23.

Jawish said she knows that sometimes people aren’t interested in the meal because it might look unusual, but still encourages not only international students to come out, but anyone who is interested.

“I’d imagine if we did an Italian dinner, the numbers would be through the roof,” she said. “But, we’ve had students come into The Connection, see what’s going on and say ‘why not’ and then try something new and end up really enjoying it.”