Will McHale ’26
Chief Features Editor
During the week of November 18th, the College Chaplain’s Office in Campion House will host a week-long celebration with a “taste of food rooted in faith traditions.” The food, which will be prepared by students, chaplains, and some of the FLAs, will allow the campus community to immerse themselves in the traditions of the various cultures and faiths here at the College.
To begin the week, there will be a number of great sweet treats beyond the usual cookies prepared daily in Campion. Monday’s food offerings include Kolache, a Slovak sweet cookie, as well as President Rougeau’s Pecan Bourbon Pie and Badam Burfi Bark, a treat from Diwali.
On Tuesday, members of the campus community will be able to try Hatalya, a Middle Eastern dessert that looks very delicious. Additionally, there will also be Paczki, a traditional Polish pastry that is often eaten on Fat Tuesday, the day before Lent.
After taking a break on Wednesday, there will be several tasty desserts from Italy & France, including Tiramisu, Pizzelles, and Galette des Rois. Galette des Rois is a sweet French tradition that celebrates the arrival of the Three Wise Men in Bethlehem and is usually enjoyed on the first Sunday in January.
Finally, the Chaplain’s Office will close out the week on Friday with Challah, a traditional Jewish bread, and Hamantaschen, a triangular cookie traditionally enjoyed on the Jewish holiday of Purim.
The Chaplain’s Office describes the Food & Faith Celebration as a “wonderful chance to pause and enjoy each other’s company over delicious food and experience the traditions of our colleagues and friends.” Food is always a great way to bring people together, and the week of celebration will allow us all to learn and connect with the diverse set of cultures & faiths that make up the Holy Cross community.
The Food & Faith Celebration Week takes place in Campion House from 1-3pm every day except Wednesday from November 18th to 22nd.
Featured image courtesy of College of Holy Cross
Copy Edited by Charlotte Collins ’26
Web Edited by Zexuan Qu ’28
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