KETTLE STIRRERS – Jackie Hudson, Bethany College director catering, showed Delaney Weaver, 7, center, and Casey Weaver, 4, the daughters of Tim and Kelly Weaver of Bethany, how to stir a kettle of cornmeal porridge served during a dinner benefiting Haiti earthquake relief efforts Wednesday. -- Warren Scott

BETHANY — As they approached Benedum Commons, Bethany College’s dining hall, on March 3, students, staff and guests were offered a cup of cornmeal porridge cooked in a large kettle over a small fire outside by Jackie Hudson, catering manager for the school; and Necol Dunson, its director of dietary services. The offer surprised many of the students, though they knew that night’s menu would be different from the usual fare, thanks to the efforts of the college’s food service and leaders of the school’s freshman class. The two teamed to offer students and visitors a taste of traditional Haitian food and an opportunity to help more than 3 million people affected by the earthquake that shook the already impoverished nation in January. Hudson explained cornmeal is a staple in Haiti, particularly for breakfast, and is helping to fill stomachs at a time now when damaged roads, airports and ports are making it difficult to get many foods to the island’s cities.