October 25, 2018 at 12:54 pm

Monks Make Momos with Food Studies and Hospitality Students

Three Tashi Kyil Tibetan monks work over a bowl to begin preparation of their cooking demo.

Visiting Tashi Kyil Tibetan monks begin to prepare the dough for the momos.

Tashi Kyil Tibetan monks spent a recent afternoon teaching Ohio University Food Studies and Restaurant, Hotel and Tourism students and faculty how to make momo, a Tibetan dumpling.

Monks from Labrang Tashi Kyil Monastery in Dehra Dun, India are touring the United States to educate the public about the culture and religion of Tibet and raise much needed funds for their monastery. Their visit to Athens this year is sponsored by the Ohio University Comparative Religion Club, the Friends of India Endowment, and the Gawande Speaker Series in Indian Religion and Philosophy.

Visiting Assistant Professor Thom Stevenson’s cooking class in the Human and Consumer Sciences’ newly renovated McCracken Hall kitchen lab hosted the momo event.

The monks took students through preparing each component of the dumplings while sharing stories of tradition and culture behind their food and diets.

After making fresh dough and demonstrating how vegetables (many from the OHIO Student Farm) are diced to make the dumpling filling, the monks explained that though vegetarianism is not a requirement for them, a large portion of their diet is vegetable-based. Some students sliced and diced while others watched the chopping and kneading from large screens displaying a feed from cameras positioned overhead the various kitchen countertops.

The Tashi Kyil Tibetan monks work in the kitchen as the class claps for the finished product.

The momos finish cooking and are ready to be enjoyed by the group.

Students asked questions throughout the preparation process with Namrata Jain and Dr. Brian Collins, the Drs. Ram and Sushila Gawande Chair in Indian Religion and Philosophy at OHIO, assisting with translation, proving once again that language is no barrier to understanding good food.

Soon the momos were carefully hand-stuffed, the dough pinched shut and the dumplings steamed. Then, everyone reached for their Tibetan treats prepared with a side of hot sauce.

Beth VanDerveer, Health and Consumer Sciences Chair, thanked the monks and complimented students on their skills, noting, “These distinctive interdisciplinary collaborative opportunities make a positive impact upon the university community,” positive and tasty.