Dillard University’s Ray Charles Program, on its mission to promote wellness and community through food on campus, is creating a cookbook focused on the culinary traditions across HBCU campuses.

The Ray Charles Program in African American Material Culture, in partnership with Dillard University’s Slow Foods chapter, will celebrate HBCU students and their connection to food, family, and culture.

They’re seeking students to submit recipes for breakfast, lunch, dinner, snacks, beverages, desserts and more.

“Food connects us. Every meal tells a story about who we are and where we come from,” said senior Veronica Boutte, who is leading the project. “This cookbook highlights that shared experience across HBCUs.”

The purpose of the cookbook is to reflect the everyday experiences of HBCU students, from struggle meals to traditional dishes passed down through generations.

It’s also putting Divine Nine organizations under the spotlight by creating custom dishes inspired by and with the help of each fraternity and sorority.

“We want every organization represented — from the Alphas to the Sigmas,” Boutte said.

The book will launch in Spring 2026 and the pricing will be affordable for students, she said.

Recipes can be submitted to the link below. Last day to submit is Nov. 14.

https://forms.gle/BV4cuUaD22qnLU5Y6