Food – Center for Law, Engagement, and Politics

LEAP Eats: Pita and Pastries

Written by: Kayla Fleming and Isis Hollis

A LEAP trip wouldn’t be complete without exploring various different cuisines. This past weekend we tried everything from Mediterranean bowls to French pastries!

To prepare for a fulfilling day at the Museum of Fine Arts Houston, LEAP Students had the opportunity to eat at Craft Pita, which serves farm to table Mediterranean cuisine. To start, we split the Mezze (a set of small, shareable dishes) Sampler. The hummus, babaganoush, and the turnips were crowd favorites. For some of us, it was our first time having a full mediterranean meal, and it did not disappoint.

Craft Pita is known for its inclusion of Tex Mex influence in otherwise traditional mediterranean food. One example of this was the Lebanese Tacos. Made with falafel, a meat alternative of spiced, mashed chickpeas, the dish surprised us with its complementary flavors. Aside from this exciting dish, we also enjoyed salads, wraps, and hummus bowls!

To finish off the meal, we ordered three deserts for the table: the Turkish Coffee Brownie, Lemon Mint Ice Cream, and Pistachio Ice Cream. The brownie was rich and delicate, while the ice cream was light and refreshing. The lemon mint was a surprising favorite, and we could not stop going back for more. Overall, Craft Pita only added to our wonderful weekend in Houston and prepared us for the exciting day ahead.

Our last stop in the diverse city of Houston was Common Bond Cafe on Sunday. The cafe had a pleasant atmosphere and delicious food! Nearly all of us went with the grilled cheese but we mixed it up with the sides. Robin and I had the tomato soup while Allie and Olivia had the fries. The fries had a unique thin, crispy texture that was very enjoyable.

Not only was the food great, but so were the pastries. I had the strawberry cheesecake muffin that was both photogenic and sweet. Of course their most famous pastry, the Kouign-amann, was a must on our list of things to try. It was buttery and flaky, similar to a croissant but had a crunchy layer of caramelized sugar on the bottom.

After we finished eating, Professor Yawn took us on a tour of some of the famous sculptures located in the Woodlands. Luckly we were able to stop and get a selfie infront of a massive James Surls sculpture.

Both spots, though different in many ways, added even more fun to our trip by expanding our palates and knowledge of different food cultures and artwork around the world!

Rethinking Iran with Seyed Mousavian

LEAP students had the unusual opportunity to hear from a former high-ranking Iranian official while the US is at war with the country it believes to be an active supporter of worldwide terrorism. Thanks to the World Affairs Council, LEAP students were able to hear divergent views–sometimes sharply so–on Iran’s support of terror, nuclear energy program, and other activities that affect international relations.

Following an introduction by WAC CEO Maryanne Maldonado…

…Ronan O’Malley began a moderated discussion with Mousavian. The former Ambassador is working on a book about the United States’ policy toward Iran from the perspective of Presidents Obama (negotiations), Trump (America First), Biden (benign neglect), and Trump (War).

In addition to having served in high-ranking government positions, Mousavian’s credentials also include an MA in International Relations from the University of Tehran and a PhD in International Relations from the University of Kent. He currently teaches at Princeton University.

Mousavian made several assertions, and at times, he made them forcefully:

Iran has been the most inspected country in the world, and these inspections, at least since 2015, have not uncovered any evidence that Iran has made an effort to make nuclear weapons;
Israel is the “elephant in the room,” and unless discussions about Israel are included in Iran-US discussions, no real or permanent progress will be made;
He, Seyed Mousavian, is not guilty of any crimes, nor does he support terrorism.

At least one person in the room objected to the latter point forcefully. In fact, he stood up and scolded the former Ambassador before he was removed by WAC staff and security.

For his part, O’Malley did his due diligence in digging a bit deeper into some of Mousavian’s claims–particularly about the brutality of Iran’s regime–but Mousavian gave no ground. Indeed, at times his claims were sweeping, as when he suggested that the UN always gave clean marks on its inspections of Iran (see, for example, this article).

In the end, such questions are not likely to be answered in an hour-long discussion, but for the open-minded, the discussion led to new facts to be considered, even as it may have reinforced some preexisting beliefs.

Although all of us took away different thoughts about the Iran-US War, we all agreed that this type of event is what the university experience should be: exposure to new ideas by informed speakers on provocative topics.

Mary’z Mediterranean Cuisine

We discussed some of these topics at dinner following the event. In LEAP fashion, we chose a restaurant that specialized in mediterranean cuisine, allowing us to further explore Iranian culture. We chose Mary’z, which turned out to be a wise choice.

Beginning with a sampler appetizer, we were able to explore dolmades (excellent), kibbi, sfeeha (very good), and falafel (also excellent).

For dinner, we had various dishes, including beef shwarma, chicken kebab, kafta kebab, and beef kebab, and a felafel plate. In typical LEAP fashion, we sampled from each other’s plates, and there was general consensus that the kafta and the chicken kebabs were the best among an excellent sampling of dishes.

For many students, it was their first time having Mediterranean food, and even if they had enjoyed this culinary tradition, they were able to sample a new dish.

The excellent food capped off an evening of education, exploration, lively debate, and good company, all LEAP hallmarks!

Filling Empty Bowls: A Community Tradition

By Jacob Wessels

It is a LEAP Center tradition to assist the Wynne Home Arts and Visitor Center with their Empty Bowls fundraiser each year–and it is a tradition that dates back to 2008, when a LEAP intern initiated the project. This year, some 250 people stopped by the Wynne Home for a community lunch while raising approximately $7,000 for Meals on Wheels.

For our part, almost 20 LEAP students–under the direction of Wynne Home Program Coordinator Angela Robinson–volunteered to help ensure a positive guest experience.

This involved greeting guests as they arrived, inviting them to select a unique ceramic bowl, accepting payment, and directing them to the various food stations, which featured culinary options by HEB, Sam’s Table, Meals on Wheels, Five Loaves Deli, Huntsville High School Culinary Team, and City Hall Cafe.

It’s a great way for the community to come together in support of the arts while also fighting food insecurity. This year’s event brought together a record number of participants, and the guests seemed to linger longer, enjoying one another’s company, getting their first tour of the Wynne Home, or otherwise just enjoying the event.

For most people, Empty Bowls is a single-day event, but it actually is planned almost year-round. In the fall of each year, Angela Robinson begins scheduling bowl-making classes, which are open to the public. Residents can register for a class, learning from one of the talented instructors, which this year featured Dakota Dube, Leara Phillips, Kathy Crowell, Molly Campbell, and Lauren Clay, (and Canvas and Cork generously provided additional bowls).

After making the bowl, they return to glaze it, and then they have the option of purchasing their bowl or donating it. If donated, it becomes part of the bowls selected by “walk-up” customers on the day of Empty Bowls–and it was quite a selection this year!

The event is one of LEAP’s favorites, and our involvement is multi-faceted. We signed up to make bowls, glaze bowls, and we also volunteer monthly at the Senior Center. This year, many of us made bowls in our own registered class with Lauren Clay, and then made bowls again at the Senior Center, with the congregants. To cap things off, we volunteer at the Wynne Home on the day of Empty Bowls.

That longitudinal process allows us to see the volunteerism at multiple time points, and see the project through to its completion–from the creation of the bowls, to the glazing of the bowls, to the event itself, to the donation to Meals on Wheels–where the money is used to provide meals to seniors in the community. And it was inspiring to see so many people come together, from artists and students to local leaders and supporters, all working toward the same goal of helping others.

For those interested in more opportunities related to the Arts and/or the Wynne Home, see the Spring Classes:

Mexican Delights & Mediterranean Bites: Retreat Eating, Done Right

Food is comfort, culture, community, and one of the many things LEAP explores. In Houston for the weekend for a retreat, the LEAP Ambassadors and other students enjoyed some local flavors.

Cochinita & Co

Written by Isis Hollis

We kicked off our retreat’s first food experience with a very enjoyable meal from Cochinita & Co. This brick-and-mortar location blends traditional Mexican cuisine with modern dining to bring Houston delicious bites for all to enjoy!

Victoria Elizondo, a two-time James Beard Award nominee, is the owner and chef of the restaurant that started out as just a small food truck. Her experience helped her curate an undoubtedly top-quality menu for the restaurant, ranging from appetizers to desserts. To start, we enjoyed the flavorful dishes of elote (roasted corn with cheese and morita aioli), totopos (freshly made seasoned chips), and guacamole.

With the appetizers quickly gone, the main courses came out hot, fresh, and so visually appealing we could hardly resist digging in before the photos. At the suggestion of LEAP Ambassador Michelle, two of us got the signature entrée, the Cochinita Pibil. The dish consisted of pulled pork, a citrus marinade, and pickled onions, with excellent additions of side dishes of rice and beans.

Professor Yawn indulged in the breakfast chilaquiles. The crispy tortilla chips paired with the spices from the chorizo made for a tasty meal that nearly everyone at the table tasted. Avocado, fresh cheese, cilantro, and other toppings not only decorated the plate but also served as even more flavor enhancers.

After the relished meal and engaging conversations, everyone credited the great experience at Cochinita & Co set the stage for a productive day of “retreating”!

Phoenicia Specialty Foods

Written by Jacob Wessels

We also visited Phoenicia Specialty Foods in downtown Houston on the second day of our weekend retreat, and that experience also exceeded our expectations.

From the moment we entered the market, it was clear that this store had an enormous selection, making decisions on what to eat very difficult. Filled with international snacks, spices, sauces, cheeses, and deli meats that are clearly a curated selection from around the world, it’s easy to come in for one item and leave with several others, each unique and carefully chosen.

As impressive as the market is, the real highlight for our group was the hot meal bar. Phoenicia makes it easy to grab a full meal, whether you’re looking for something quick or want to sit down and enjoy your food. The options range from shawarmas to plated meals, with enough variety that you’ll likely reconsider what you planned to order.

Many of our members chose different entrees (such as shrimp pasta, salads, hummus, dolmas, and falafel)…

…but the shawarma stole the spotlight–those who chose this dish agreed on the warmth, level of seasoning, and that it was a dish packed with flavor. In fact, we each agreed our choices had unique attributes, from bold spices to satisfying textures, but all had that “made with love” feel.

Throughout the entire meal, it was clear we all genuinely enjoyed the experience. Phoenicia Specialty Foods is more than a lunch stop; it’s a downtown Houston experience. Between the global variety on the shelves and the meal options that truly deliver, it’s the kind of place that feels worth the visit. Several of us plan on returning; if you’re looking for something different, flavorful, and fun to explore, it’s a spot you should add to your list.

Fun and Flavor: Chilly at the Lodge Festivities

It was a cold and windy day, but that didn’t stop LEAP students from doing what they do: volunteering, having fun, and learning a little. Over the course of a thirty-hour period, students helped organizers of “Chilly at the Lodge” set up their two-day chili competition, did an afternoon tour of vendors and chili cooks, and also served as chili judges.

Chilly at the Lodge–Set Up

Chilly at the Lodge was founded to provide community fun, while also raising funds for the Josey Scout Lodge, one of a small number of Huntsville structures on the National Historic Register.

The more money the organizers save, the more funds can go to the good cause of maintaining the structure. Thus, LEAP students–Jacob Wessels, Luke Hempfling, Michelle Cardenas, and Brittlyn Jackson–found themselves on the grounds of the Lodge at 6:30am in 28-degree weather.

This early morning stint involved assisting cooks with moving equipment and items from their vehicles to the grounds.

The effort soon warmed us up, and the friendliness of the cooks enhanced the warmth further.

Following a short break to hear competition regulations from Don Cullum (a champion chili cook and one of the organizers of the tournament)…

…we continued our work helping vendors move their equipment to the grounds. In all, there were approximately 80 vendors and chili cooks.

We capped our 2.5-hour volunteer stint with a surprise tour of the grounds, led by Gene Roberts. This tour included a visit to the Caretaker’s Cabin, which not even Professor Yawn had seen! It was a fitting end to a rewarding morning.

Fun at the Chilly Fest

With a bit of a break in the morning, some of us returned with a new crew to enjoy the chili, the food, and the entertainment that is the hallmark of Chilly at the Lodge.

All of us–Victoria McClendon, Stephanie Fors, Mike Yawn, Gavin Dimen, Kayla Fleming, Michelle Cardenas, Isis Hollis, Allie Plunk, Robin Houghton, Marley Hendrix, and Nathan Barron–enjoyed the different vendors, with a special fondness for honey, baked items, and, for a couple of us, leather goods.

We also really enjoyed the music, especially the work of Steve Idlett, who performed a nice mix of music, including a “A Good Day to Die.”

But, of course, what we most enjoyed was the chili…

…(with the exception of Victoria, who, as a judge, could not interact with the cooks, lest she form opinions that might bias her “blind judgment” in the official contest). In all, we had about 80 samples of chili, trying almost all of them: the good (a lot), the bad (very few), and the chili with skittles (thankfully, only one).

When the day was over, we had a nice surprise, a tutorial from Don Cullum on how to cook chili, adding an educational flair to an afternoon of fun.

The Judging

The serious side of the chili contest is judging, and fortunately, you don’t have to be a chili expert to be a chili judge. This is a role LEAP Ambassadors have enjoyed for the past three years, and we continued the tradition this year.

Following a training by the ever-present Don Cullum, we began our judging process.

In all, we judged three categories: two rounds of Traditional Red and one round of Vegetarian. The Vegetarian was the easiest because there were only eight entrants, which means that a judge can get by with about 15 spoonfuls of chili.

The Traditional Red, however, had 18 entrants, which meant that, at a minimum, we were consuming at least one spoonful of a dozen and a half different bowls of chili. But this first foray into the chili tasting is really just to rule out bowls. A second round of tasting is necessary to taste the five or six bowls you think are in the running for first, second, or third place. And then, at least for some judges, a third round of tasting is needed to help suss out the top three in order. So, we had quite a lot of chili!

And this doesn’t even count the palate cleansers that are mandated between each sample–tortilla chips, sour cream, and water.

Of course, this is only part of the fun. While we were judging, we had a chance to run into some of our favorite people: Thomas Leeper, Dr. Gene Roberts, Mandy Dunbar, Judge Tracy Sorensen, Derrick Birdsall, Paul Trevino, and Jennifer Alexander, not to mention event organizer Karla Christian.

It was, in all, a wonderful way to spend a winter weekend in Huntsville, TX.

A Culinary Education: Champion Chili

As part of its annual “Chilly at the Lodge” event, the Josey Scout Lodge Board of Directors hosted a “Chili Master Class,” featuring cooking lessons from Don and Karen Cullum.

The class, attended by five LEAP-affiliated individuals including our newest LEAP Ambassador (Jacob Wessels) and a total of about 45 local residents, was a deep dive into red chili style chili making.

Hosted at the Josey Scout Lodge, organizer Karla Christian…

… introduced Don and Karen Cullum–both champions on the chili circuit–and the instructors for today’s crash lesson.

While even amateur cooks might be able to manage a solid pot of chili, championship-level preparation requires attention to nuances.

Have you considered that the wind may affect the heat of your flame and, accordingly, considered buying a wind guard? At your last cookout, did you think of the humidity level when considering how much water to add?

These are some of the nuances described by Don Cullum as he went through the chili-making process.

We also learned, of course, of ingredients, the preparation, and he even offered the recipe he used (or a close approximation to it) when winning the ICS National Championship.

Upon completing the class, we all had a chance to sample Don’s small-batch chili.

And, pleasingly, while he was preparing his small-batch chili (which is what is used to compete because the cook has much more control over the variables), his wife, Karen, was preparing a large batch–large enough for the audience!

Thus, we ended our Saturday morning with a lunch-time meal of chili, courtesy of the Chilly at the Lodge event. You can join the fun on Saturday, January 31 from 11am-3pm, when chili-cooks, vendors, and musicians will come out for a day of food, wares, and entertainment. Visitors can tour the Josey Scout Lodge, stop by booths for all sorts of goods, and with the purchase of a $5 sampler kit, get six spoons to try different versions of Texas-made chili!

A Culinary and Artistic Journey Through Houston

With finals and papers (mostly) complete, LEAP students signed up for an adventure, an exploration of Houston. This exploration involved one of the City’s parks, a culinary adventure, and a foray into the world of architecture, all in the spirit of fun, education, and engagement.

While Houston’s larger parks receive a lot of attention, Smither Park is a gem. Designed by former SHSU professor Dan Phillips, Smither Park reflects the designer’s beliefs in organic processes. “Through the use of color and composition,” Phillips once told a LEAP group on a tour, “you employ repetition to create a pattern, and soon you’ve created art.”

The art was on display throughout the Park, and the students enjoyed the process of finding art in each station, pathway, and niche.

Each student had their own favorite, but simply seeing the creativity of the designs (did you know a spatula could be a dragonfly wing?) was part of the wonder of the experience.

Indeed, it was the majority of the student’s favorite event of the day.

Houston is gaining a reputation for its food scene, and one of the places receiving more than its share of notices is Cochinita & Co., whose chef, Victoria Elizondo, has twice been named a James Beard semi-finalist. The attentive staff–we were recognized upon entering (“Is this SHSU’s group of Pre-Law students?”)–helped us with menu selections. Mikaela went with vegan tacos; Professor Yawn went with the Cochinita Pibil tacos; Moya went with chicken tacos; Sofia went with the excellent Posole; and Katie, needing a pick-me-up, had a Latte with her lunch. We all tried the elote and guacamole, and Mikaela got some pastries to go (allegedly to “share” with her family).

Fortified by food, we ventured into the world of architecture, stopping by The University of St. Thomas, where we visited Philip Johnson’s Academic Mall and Chapel of St. Basil. Johnson’s most notable Houston works are the ones that dot the skyline, but few are as beautiful or as textured as his Chapel. Composed of a Cube, several planes, and a sphere and adorned with rectangles, a triangle, and crosses, the structure is a visual and spiritual delight.

While we each explored the various aspects of the space, we tried to capture some of its magic through photography. Our efforts, however, didn’t quite capture the essence of the structure in the same way we did on our 2024 visit.

Part of the spirit of LEAP is to mix in new explorations while revisiting the seemingly familiar, only to find that return visits allow us to see with new eyes, a reflection of continued growth, an ongoing sense of wonder, and the promise of new possibilities.

Distinguished Alumni Gala

by Olivia Discon

In a week full of reminiscing, celebrating, and reconnecting, the highlight event that truly brings Bearkats home to Huntsville is the Distinguished Alumni Gala.

While our group of LEAP students aren’t quite alumni yet, a few of us are in the final stretch of our undergraduate journeys, making the evening timely and motivating.

We were honored to be guests of Mac and Leanne Woodward (with tickets provided by the Woodwards and the McCarleys)…

…joining them at their table along with Charlie Vienne, Associate Vice President for Alumni Relations and Annual Giving. At another table, Professor Yawn and Stephanie…

…hosted several LEAP students who had the chance to visit with Ken and Nicole Holland.

As the evening began, our groups settled in among warm greetings and lively conversations that filled the room…

…a room filled with many familiar faces from SHSU and the Huntsville community, such as President Alisa White, General Glaser, Dean Lyons, and Dean Li.

After opening remarks by Matt Bethea, Vice President for University Advancement…

…the program began under the direction of our Master of Ceremonies, Mia Gradney, an SHSU alumna and news anchor for KHOU 11.

She guided the evening with professionalism, beginning with the posting of the colors by SHSU’s ROTC and a fantastic performance of the national anthem by a member of the SHSU choir.

Throughout the evening, six remarkable Bearkats were recognized for their achievements, each introduced through short video tributes that highlighted their journeys, impact, and connection to SHSU.

Clyde “Kooter” Roberson, the unmistakable voice of Bearkat Athletics for nearly five decades, kicked off the awards. His long career behind the microphone–calling games for both SHSU and Huntsville High School, and working for KSAM radio–made him a fixture in the community and an enduring symbol of local pride. Fittingly, they displayed a photo of his work for KSAM’s annual food drive, known to Huntsvillians as M*A*S*H (Make A Smile Happen). Upon his retirement in 2019, he has since realized the joy of being able to watch several games at once from the comfort of his own home!

Jenna Zibton was honored for her excellence in journalism and public communication. From her time as a morning anchor at WSLS in Virginia to her leadership in community initiatives like 30 Days of Hope and Solutionaries–which help orphans find homes–and even fostering children in her own home, Zibton’s career has lived up to her alma mater’s motto: “The measure of a life is its service.”

Eddie Blazek, a rancher, businessman, and devoted supporter of SHSU’s agriculture programs, was recognized for his commitment to education and mentorship. His work connecting students with hands-on experiences at Mound Creek Ranch reflects the spirit of giving back that defines so many Bearkats. Additionally, with SHSU’s rodeo program happening over the same weekend, the timing felt especially fitting.

Although Councilmember Tiffany D. Thomas was unable to attend due to a speaking engagement in Washington, D.C., her nephew (currently an SHSU student), accepted the award on her behalf. As the first woman to represent Houston’s District F, Thomas has advocated for housing affordability, equity, and disaster recovery funding. With plans to meet with her the following day (stay tuned for the blog!), LEAP students couldn’t help but feel excited and inspired by her work.

Senator Borris L. Miles was celebrated for his decades of advocacy and leadership. From his early career in law enforcement to his work as a state legislator, Senator Miles has dedicated his life to improving education, healthcare, and public safety for Texans. When he gave his speech, he looked to his children and said, “This is where it all began for your dad.” The entire room felt the weight of that statement.

Finally, Russell Molina, a successful entrepreneur and philanthropist, was recognized for his business achievements and community leadership. From revitalizing a business known as The Hat Store, to leading several companies and chairing the Sam Houston University Foundation, Molina exemplifies the values of hard work, innovation, and service that SHSU seeks to instill in its graduates.

After the awards were all dispersed, the evening ended on a musical note. The crowd sang our school song in unison, followed by the lively and well choreographed SHSU Marching Band.

The Distinguished Alumni Gala reflected what makes Sam Houston State special: a community built on service, resilience, and purpose. What stood out most by the end of the night was the connection between the honorees and the students in the room. Each story carried the same mix of persistence and pride that runs through SHSU’s history. The evening served as a reminder that the values shaping our time here are the same ones that carry forward long after graduation.

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