SU College of Ag students participated in Super Bowl LIX Event
Baton Rouge, La. – Twelve Southern University College of Agricultural, Human and Environmental Sciences students had a once-in-a-lifetime opportunity to participate in Super Bowl LIX events.
The students, who are members of the Southern University chapter of Minorities in Agriculture, Natural Resources, and Related Sciences (MANRRS), the Southern University Dietetic Internship Program, and student scholars with the 1890 Center of Excellence (COE) at Southern University, participated in the Super Bowl’s Taste of the NFL 2025 on Saturday, Feb. 8, 2025, at The National WWII Museum in New Orleans.
The event was an exclusive culinary venue that brought together top chefs, current and retired professional athletes, and food lovers for a one-of-a-kind dining experience.
The MANRRS and COE students served as hosts for the event and worked closely with Ticketmaster, ensuring a smooth and efficient entry for attendees, directing special guests, and assisting the stage manager, chefs, and vendors at the culinary stations.
The Dietetic Interns worked alongside renowned chefs and contributed to various aspects of meal preparation and service, ensuring guests enjoyed a flawless culinary experience. Each intern took on a specific role, from ingredient preparation and plating to logistics and food safety monitoring. Their hands-on involvement allowed them to apply their classroom knowledge in a real-world setting while networking with some of the biggest names in the industry.
“This was truly a once-in-a-lifetime experience,” said one intern. “Being able to work side by side with celebrity chefs and see the level of precision and teamwork required at an event like this was both inspiring and educational.”
“The Taste of the NFL was not only a premier food event but also a platform that promoted food security and healthy eating,” stated Alexis Motley, SU Dietetic Internship Director/Instructor. “For Southern University’s Dietetic Interns, it was more than just an internship opportunity—it was the fulfillment of a dream, reaffirming their passion for food service and nutrition. This experience marks a significant milestone in their journey toward becoming future leaders in the field of dietetics, and Southern University is proud to have had its interns shine on such a grand stage,” added Motley.
In addition to the students' participation in the Taste of the NFL, the Southern University Ag Center donated 100 lbs. of frozen ground SUN beef and 15 lbs. of short ribs. These proteins were cooked by the chefs in dishes such as Chili Cheeseburgers with Fritos and West Indies Short Ribs.
The following students participated in the Taste of the NFL 2025:
MANRRS
Sterling Brown, a senior majoring in Agricultural Business
Bryson Armstrong, a junior majoring in Pre-Veterinary Medicine
Destyne Howard, a graduate student obtaining a master’s in Urban Forestry
Darin Broussard, a junior majoring in Plant and Soil Sciences
Te’Mya Robins, a sophomore majoring in Agricultural Economics
Kennedy Hughes, a junior majoring in Pre-Veterinary Medicine
Jakari Brown, a sophomore majoring in Pre-Veterinary Medicine
Bennie Loyd, a senior majoring in Plant and Soil Science
Dr. Janana Snowden, Director of the Southern Institute for Medicinal Plants/MANRRS Advisor (Chaperone)
Chianti Primus, SU Ag Center/MANRRS Co-Advisor (Chaperone)
1890 Center of Excellence
J'Me Bryant, a senior majoring in Pre-Veterinary Medicine
Dietetic Internship Program
Kay Teasett, a graduate student obtaining a master’s in Dietetic Internship
Jhimere Stevenson, a graduate student obtaining a master’s in Dietetic Internship
Mohammed Absuabi, a graduate student obtaining a master’s in Dietetic Internship
Alexis Motley, SU Dietetic Internship Director/Instructor (Chaperone)
The Southern University Human Jukebox Marching Band and the Fabulous Dancing Dolls also performed during the Super Bowl’s pre-game show on Feb. 9, 2025. Approximately 12-15 of the band’s members, including a dancing doll, are also CAHES students.