Producing Culinary Diversity by Bob Luder, photos by Steven Hertzog
Whether missing the tastes of the homeland or simply trying to eat healthier, a distinct collection of culinary offerings exists in Lawrence because of its cultural diversity. Having a large, prominent university as its centerpiece fairly ensures Lawrence’s status as one of the most diverse cities in the Midwest, if not the United States. A sizeable population of international students, many with family members who have moved here with them—as well as those who came to study at the University of Kansas years ago and stayed after graduation—supplies Lawrence with a multiplicity of beliefs, lifestyles and cultures that only enhances the city as a melting pot and a place where people of different backgrounds come together and learn from each other for the common good. Then there’s the food. 50
It seems an entire world of culinary offerings has sprung up in the city as a natural by-product of its diverse population, not to mention what seems another of Lawrence’s taglines: its reputation as one of the hippest towns around. Some of those delicious international foods are manufactured right here. Some, like Mohammad Al-zaiti, president of Mediterranean Market & Café, started making food from their homeland because they missed it and couldn’t find it locally. Finding his offerings popular with locals both international and native to the area, Al-zaiti simply decided to stay after graduating with his electrical engineering degree and has been selling authentic Mediterranean food out of his café and market for nearly 25 years. Other food manufacturing companies were created more as attempts to help the local population eat healthy and live sustainably for the good of the people and the envi-
