Celebrating Culture and Community at Olin’s Multicultural Fair
On February 19, the Olin College community came together to celebrate its diverse cultures through food, activities, and shared experiences at the Multicultural Fair.
Organized by Belén Hutchins '26, international program assistant, the event transformed the Olin Library into a vibrant space with students, faculty, and staff showcasing and exploring a variety of cultural traditions.
The evening was filled with flavors from around the world, and the dishes students and staff shared held personal significance.
Esther Aduamah '27 serves traditional jollof rice from Ghana at the Olin College Multicultural Fair.
Photo by Timur Gray '28.
Attendees enjoyed everything from jollof rice from Ghana and Nigeria to Japanese gyoza and butter mochi, Norwegian lefse, Swedish semlor, Vietnamese shrimp tapioca dumplings, Palestinian maqluba, Filipino leche flan, and much more.
“The multicultural fair was a truly amazing experience—it felt like a little taste of home mixed with a celebration of all the diverse cultures at Olin. I had such a blast trying out different cuisines from around the world, and I was especially excited to share a piece of my own culture by cooking biryani and Kathi rolls. It was awesome connecting with everyone!” says Akshat Jain ’26.
Beyond food, the event featured interactive cultural activities, including a Dabke dance workshop, a South Korean relay race, and hands-on engagement with traditions from across the globe.
“As a third-gen American, I often see people having no connection to their cultural roots. It was nice to have the opportunity to celebrate my Italian heritage culinarily while learning about others’ cultural traditions!” says Kristin Casanto, director of post-graduate planning.
(L to R): Belén Hutchins '26, Tabitha Davison '26, and Akshat Jain ’26 pose for a photo at the Multicultural Fair.
Students who attended the Fair in 2024, and enjoyed other people's dishes and traditions, decided this time around they'd like to showcase and share their own family customs.
"It was a lot of fun last year to learn about all the different foods and to see people's different backgrounds. I thought about my own family traditions and decided I wanted to be a part of it," says Zara Coakley '27.
"I made lefse, which is a Norwegian food that's like a tortilla made from potatoes that you put butter and sugar on. My family makes it every year for Thanksgiving and it's a big tradition for us to get together for 'lefse day.'"
For many, the fair was more than just a celebration—it was an opportunity for personal reflection and connection. Francesca Majluf, research program manager and instructor, highlighted this sentiment.
“I chose to showcase my Palestinian heritage as an effort to connect deeper to it. Being part of the Palestinian diaspora is rough, away from my family who live in another country, and especially these past couple of years. When the students of Olin invited me to be part of the teach-in, I felt inspired to make an effort to reconnect with that lost heritage, and the Multicultural Fair was another way to do that. I bought a recipe book from a Palestinian chef and tried a few recipes! To feel the ingredients in my hands and smell and taste the flavors that my grandfather would’ve smelled back home was incredible.”
Students serve dishes at the Olin Multicultural Fair in the Library.
Photo by Timur Gray '28.
"Baking Russischer Zupfkuchen brought back a lot of fun memories and conversations," added Wynona Brinkmann '27.
The success of the Multicultural Fair was made possible by the many students, staff, and faculty who participated—whether by cooking, hosting activities, or simply engaging in meaningful conversations.
"It brought me a lot of joy to share the food that I love from home with other people at Olin," says Tabitha Davison '27.
Special thanks to Belén, whose energy and dedication brought the event to life.
Through shared meals and traditions, the Olin community strengthened its bonds and celebrated the rich diversity that makes it so special.