EMU’s 12th annual International Food Festival returned to University Commons on Friday, Feb. 6, 2026.
The festival, hosted by the International Students Organization (ISO) and the International Food Festival Committee, is one of the most popular events on campus. It provides a chance for students, faculty, staff, alumni, and community members to share traditional dishes from their cultures and enjoy delicious foods from all over the world.
“It’s the one night of the year where the University Commons transforms into a global buffet and your taste buds get a passport,” a blurb promoting the event read.
ABOVE: The winning teams and cooks from Friday’s International Food Festival pose for a group photo at the Student Union. BELOW: Community members and students serve traditional Albanian (left) and Ethiopian cuisine (right).
A total of 11 teams participated in the competition. Those sampling the dishes could vote on their favorite cuisines through a QR code at each table.
As announced on Friday, the winning individuals/small groups were:
- 1st place: Kurdistan (shfta, dolma, breany, salads, kubba, bammya, fasolya, rice, and paglawa)
- 2nd place: Ethiopia (injera, misir, and tibs)
- 3rd place: Albania (lasagna, white rice with chicken and sauce, byrek with beef, byrek with cheese, and byrek with leek)
The winning clubs were:
- 1st place: Asian-Pacific Islander Student Alliance/APISA (sweetened coconut rice, mango slices, and salted coconut sauce)
- 2nd place: Latinx Student Alliance/LSA (tostadas, lettuce, sour cream, pico, and horchata)
- 3rd place: Black Student Alliance/BSA (jollof rice, African-style fried chicken, macaroni and cheese, and bissap juice)
Other cuisines competing included those from Jamaica, Pakistan, Palestine/Syria, and the United States.
ABOVE: Members of the Latinx Student Alliance won second place in the competition. BELOW: Students serve dishes from Palestine/Syria (left) and from the Asian-Pacific Islander Student Alliance.
As a first-year student at EMU, Reuben Wenger was attending the International Food Festival for the first time. The biochemistry and peacebuilding double major from Hutchinson, Kansas, said he enjoys trying new foods and had been looking forward to the event.
Choosing just one dish from the night was tough, but the food from Kurdistan stood out to him. “It was well-seasoned,” said Wenger, who was penning an article on the event for The Weather Vane. “They had different salads with textures and tastes I’ve never had before.”
Aram Hanson, an instructor for EMU’s Intensive English Program (IEP), was among the winning team of cooks serving Kurdish food at the festival. He credited his teammates, who were all IEP students from Kurdistan.
“It feels absolutely great,” he said. “Our students are the ones who deserve it, because they cook really well.”
Daven Molina, a sophomore majoring in international business and marketing, said his favorite part of the night was “seeing all the smiles.” He added that it was his first time trying shawarma, and it was an instant hit.
“I’ve never had it before,” he said. “I got hype from the Avengers movie—editor’s note: character Tony Stark suggests trying shawarma in the 2012 film—but when I actually tried it, I was like, This is very delicious.”
Another student, EMU senior Jean Betancourt, said he liked the Kurdish food most, particularly the kuba (a dumpling‑like ball filled with seasoned meat) and biryani (a hearty rice and meat dish).
In addition to the festival’s culinary diversity, he said his favorite part was the sense of community. “There’s always a lot of people here. You can talk to them, and it’s just a fun vibe.”
Adding to the fun vibe was DJ Adam Wirdzek (also known as EBRO), web content and strategy manager for marketing and communications, who dropped deep dubstep and cultural recommendations from the crowd.
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