Originally posted at http://www.kzoo.edu/news/virtual-kitchen/
Written by Andy Brown.

A cooking show served with a dash of Kalamazoo College is available to students this term. If you’ve ever wanted student-suitable ideas for easy-to-make, inexpensive, palate-pleasing meals that offer a change of pace and a variety of flavors, make sure to tune in.

Every Thursday, from 6 to 7 p.m., MacKenzy Maddock ’22 leads K’s Virtual Kitchen via Microsoft Teams through the Office of Student Activities (OSA). In each show, at least one student staff member cooks meals while talking with other K students.

“I make a new meal every week and try to pick affordable ingredients as well as try to include options that are vegan and vegetarian friendly,” Maddock said. “My goal is to include as many students as possible and consider their financial capacity, accessibility to resources, and interests in food. Students that participate have the option to get a cooking kit provided by the school which includes utensils used in the kitchen.”

Masoor dal, a spicy Indian red lentil soup, was a recent featured recipe prepared by Alaq Zghayer ’21, and students can expect such diverse dishes in future editions of the Virtual Kitchen.

“I’m working on diversifying the event to be more inclusive to other cultures, religions and groups of people on campus as well as to just learn about other kinds of food,” Maddock said. “I’m doing this by collaborating with the many student organizations we have on campus, and I’m excited for what the next few weeks are going to be like. I think the event is constantly developing and I would love for more participants every week.”

The event’s evening time slot makes it accessible to students across the country. Recordings make it available to students around the world. Students can register for each Virtual Kitchen by emailing k18mm01@kzoo.edu or messaging Maddock on Teams to receive access to the cooking channel, which includes previous editions to the show as well.

“I would like to think that this event is an easy way to socialize while doing something that you need to have to survive, food,” Maddock said. “I also think cooking is a huge thing that brings people together and I think that is something that is really necessary right now.”

Maddock, a double major in chemistry and psychology and a volleyball player, understands the need to unplug from a busy schedule. “I am trying to make this space a safe place to decompress after a long day of work, school, sports, etcetera, and I think that that is really worth it to the students that participate.”

Community. It’s what sets apart Kalamazoo College and Michigan’s other top 15 private colleges and universities.

They’re not merely in towns and cities. They are an integral part of their fabric, reaching beyond campus walls and greens to improve the lives of those around them.

It’s one of many differences with traditional universities.

Unlike big state schools, class sizes are small and taught by incredible faculty who help students forge their own path.

They have a deep and committed network of alumni who help after graduation. It’s an experience that simply isn’t available at traditional universities.

And despite what you may have heard, independents are often less expensive and boast higher four-year graduation rates than four-year institutions.

Be bold. Be different. Go independent.