Despite the closure of a popular Jamaican restaurant downtown, many in the Keene community are looking to embrace culturally diverse food going forward.
In October, The Keene Sentinel reported that the Yahso Jamaican Grille would be closing its restaurant on Main St. in downtown Keene. According to owner Gail Somers, the closure was part of an effort to focus on the business’ catering services and food truck.
Though the company’s food services will remain present in the region, the closing of the brick-and-mortar restaurant means the loss of a physical symbol of cuisine diversity in Keene.
Ritu Budakoti, who organizes Keene’s annual International Festival each fall, spoke about the importance of Keene residents having access to a wide variety of food options.
Budakoti said that in the increasingly international Keene community, it is important to create a sense of belonging.
“Food is something that connects people, connects cultures, so it is very important that we have diversity of food, so that first of all we can become aware of different cultures, and then secondly appreciate the diversity within the food segment,” Budakoti said.
“For me, I come from India, I belong to the Indian culture, I don’t have anything in Keene per se for that. The closest one is 20 minutes away from here in Troy,” Budakoti said. “So I think it is very important to have some places that represent the food culture of the people who live here that invites other people to feel part of it as well.”
Budakoti added that she would like to see a wider variety of options in local grocery stores in the future.
“There are so many people who gravitate toward testing, trying a new food, but then people belonging to those cultures are also looking for those options, especially international students who come to colleges like Keene State. I think everybody will benefit from having more options in our local stores at much more affordable prices.”
Senior Nirmala Tamang, co-president of KSC’s Global Cultural Club (GCC), and sophomore Nisha Poudel, event coordinator for GCC, talked about the work they are doing at KSC to embrace culinary diversity among students.
According to Tamang, the GCC has hosted many popular cooking nights in the past, which aim to highlight cuisines from various cultures around the world.
Poudel mentioned the club’s dumpling nights as one of their most popular events, where club members get to learn how to make dumplings.
“It’s a very fun group and collaborative work experience, which we really find a lot of fun,” Poudel said.
Poudel echoed Budakoti’s view on the importance of students having access to culturally diverse food options, given the diversity in the area.
“Food is such a good way to build connections and just form that sort of community,” Poudel said. “When people have access to culturally diverse food, I think first of all it expands everyone’s palette, but also it’s such a good way for us to communicate and form connections with people around the world.”
Tamang added that it is beneficial for international students to have access to food that is similar to what they are used to.
“It’s the small things which we miss and we are craving for, so I feel like food is definitely one of the aspects that we are adjusting with when we are adapting to a new lifestyle,” Tamang said. “You feel at ease when you have food that is similar to your palette.”
Tamang called the United Table in the Zorn Dining Commons a “perfect addition,” and said she hoped to see it continue building resources to improve in the future.
Tamang and Poudel mentioned that the GCC is open to any student, and everyone is welcome to join their meetings on Fridays at 4 p.m. in Science Center room 175.
Justin Dearborn can be contacted at
