Isabella Bank Institute for Entrepreneurship

Mt. Pleasant, MI — April 3, 2025 — In celebration of Asian-Pacific American Heritage Month, students at Central Michigan University gathered for a flavorful and interactive event centered around one of the region’s most beloved traditional foods—dumplings.

Hosted in the Allen Foundation Culinary Nutrition Center in Wightman Hall, the hands-on workshop was led by dietetics student Cailin Brooks. Participants explored the cultural roots, historical significance, and nutritional benefits of dumplings in various Asian cuisines.

“Students were able to learn about the history of dumplings and how and when they originated,” said Brooks. “They also discovered the many variations found across Asian cultures and, finally, the general process of making dumplings from scratch.”

After the educational portion, students rolled up their sleeves and tried their hand at crafting their dumplings—experiencing the rich fusion of food, culture, and nutrition firsthand.

Dumplings, a staple across the Asian Pacific region, are celebrated not only for their cultural and culinary value but also for their impressive nutritional profile. They offer a balanced mix of macronutrients—carbohydrates, protein, and fat—along with fiber from vegetables and whole grains. Dumplings are also rich in essential vitamins and minerals, including B vitamins, iron, zinc, and vitamins A and C. Additionally, they provide antioxidants and anti-inflammatory compounds that support overall health. Their versatility makes them adaptable to various dietary needs, including gluten-free, vegetarian, and high-protein options.

The event offered students a meaningful way to honor Asian-Pacific American heritage while gaining practical culinary skills and insights into healthy eating.

For students interested in exploring the intersection of culture and cuisine, CMU offers NDS 271: Food and Culture—a dynamic course that delves into global food traditions and examines the cultural, social, religious, and economic factors that shape what people eat. Students gain valuable insight into how food practices both reflect and influence diverse communities around the world.

Those looking to sharpen their culinary skills can enroll in NDS 160: Introduction to Cooking, a hands-on course focused on building essential cooking techniques and deepening their understanding of food preparation principles. This class provides a strong

foundation for anyone seeking to boost their kitchen confidence while learning about nutrition and practical meal planning.

To learn more about the Nutrition and Dietetics program and course offerings, please contact program director Dr. Najat Yehia at yahia1n@cmich.edu. For information about the Nutrition minor, please contact the Center’s director, Dr. Jeff Fisher at fishe2jj@cmich.edu.