3rd Annual ‘FoodIEFest’ Coming to San Bernardino Valley College on April 23

SBVC Foodfest photo
Live musical performances were showcased in front of a curtain of international flags at last year’s FoodIEFest on April 24, 2018.

SAN BERNARDINO, California—On Tuesday, April 23, San Bernardino Valley College (SBVC) will host FoodIEFest 2019, its third annual “mini international food festival” that promises to bring international cuisines from across the Inland Empire to campus for the community to enjoy.

The event will begin with an international flag parade across the SBVC campus, with flags representing the dozens of countries of origin that can be found among SBVC students, faculty, and staff.

Countries from six out of the world’s seven continents will be represented, including Europe (France, Spain, Italy, Romania, Greece, United Kingdom, Russia, Ukraine), Asia (China, Indonesia, South Korea, Pakistan, Philippines, Cambodia, Kuwait), Africa (Kenya, Nigeria, South Africa), North America (Mexico, El Salvador, Belize, Honduras, Nicaragua, Guatemala, Jamaica, Costa Rica), South America (Argentina, Venezuela, Colombia, Ecuador, Brazil), and Australia.

“FoodIEFest is one of the ways our campus expresses pride in our cultural diversity,” said President Diana Z. Rodriguez. “It reminds us of how our employees and students are culturally linked and related to every corner of the globe.”

Local vendors will offer an assortment of hot and cold international foods for purchase, and SBVC’s Culinary Arts program will be serving a special menu inspired by international cuisine. Campus and community members are encouraged to grab a bite to eat, set up a picnic blanket on our lawn, and watch the musical and dance performances in front of North Hall.

Entry is open to the public and free of charge. For more information, visit http://www.valleycollege.edu/foodiefest.


WHAT: FoodIEFest 2019

WHERE: Library Quad, San Bernardino Valley College, 701 S. Mount Vernon Avenue, San Bernardino, CA., 92410. Free parking on campus.

WHEN: 3:00-7:00pm, Tuesday, April 23, 2019

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