Dillard University’s Ray Charles Program opened the doors of its food pantry for students on Thursday, Oct. 2. Program director Dr. Zelle Palmer said the food pantry is part of the university’s mission to increase food sustainability.
“We are on a huge initiative on the Dillard campus to make this an edible farm. This is going to be an edible campus,” said Dr. Palmer.
The Ray Charles program worked diligently to provide the campus community with a food pantry that goes above and beyond, she said. The program prides itself on providing the pantry with real food that’s grown, right here, on campus, and processed by students and faculty. The pantry will also have other homemade products like soaps and elderberry serum.
“It will allow students to be able to have food when they don’t have the opportunity to go to the store or make it to Kearny, and even just be able to learn about the history of what canning is or preserving food and how that connects to our culture. That’s what we do,” said Maisha Chinagozi, a food studies minor and the president of Dillard’s chapter of Slow Foods, a global organization that ensures good, clean and fair food for all.
Chef Johnny Roades was a critical part of creating the food pantry and the overall plan to bring wellness to the campus, said Dr. Palmer.
“This is not going to be an ordinary food pantry, not with Zella Palmer at the helm. Not in New Orleans. Not at Dillard. It is going to be some of the best food you can find in a food pantry anywhere,” said President Monique Guillory.
As an HBCU that has been in existence since 1869 and with such a critical time in history, Dr. Palmer said it’s time for Dillard to step up to the plate in initiating change. President Guillory said this not only meets the moment of the times we’re living in, it also goes hand-in-hand with her overall goals for the institution.
“The Ray Charles Center for Material Culture is such a treasure here at Dillard, and people who know me know that my vision for this institution is for us to really lean into food production, sustainable food, all the things,” said President Monique Guillory, PhD. “This is going to be such a signature program and initiative here at Dillard.”
In addition to the pantry, there are 10 garden beds outside of the Professional Schools and Sciences Building, and the greenhouse was renovated last semester. With these completed projects, the Ray Charles program will sustainably produce food and edible products.
Ray Charles was a famous musician who left millions of dollars to Dillard University to put together a program that would preserve food, music, art, and black culture. Dr. Palmer added that Charles dreamed of students learning about slow food–home-cooked, homegrown, non-processed meals– because his mother and grandmother were sharecroppers.
“He felt that your generation, even though he was blind, could see a lot,” she said. “We wanted to bring some skills back to you all, and a lot of our items in the food pantry are what our grandmothers used to do.”
Students can get involved in many ways. In the spring 2026 semester, the Ray Charles program is offering three classes: Introduction to Food Studies, Food and Literature, and Psychology of Food. They’re also hosting events to get students further involved in their mission, including an apothecary workshop, making medicinal mocktails, and more.
“We need you guys’ support. We need you all to be active in here. This is a safe space,” said Dr. Palmer. “We are here for you all because we want you all to be more active in the Ray Charles program, and help us build an edible campus.”
