There’s a world of culture in Independence that families and the community discovered at the Independence Primary and Middle Schools’ first Cultural Fair in April at the Civic Center.
Second- and sixth-grade students collaborated to explore diverse flavors, customs, attire, holidays — even famous people — from 75 countries across the globe in a project that promoted connectivity and unity.
The event was hatched by the cultural committee at the Independence Primary School, says Principal T.J. Ebert. Last year, the team focused on grade-level programs. “We wanted to plan something to make it communitywide and include other schools,” he says.
Another parameter: Ask students to study a culture other than their own.
The concept evolved into an all-in community affair with educational tri-folds sharing interesting facts, kids’ cooking projects to try, demonstrations, an arts-and-craft component for the younger brothers and sisters, and food stations offering tastes from around the world prepared by generous local businesses.
“The students were so excited,” says Michelle Koussa, sixth-grade teacher, fast-forwarding to a moment when she knew the effort was a real point of pride. “The kids were going out to the front of the Civic Center, telling visitors, ‘You have to see this!’ and it was neat to see how many people who were there to attend sporting events or go to the library stopped in to check it out.”
Learning Together
There’s a curricular parallel in second- and sixth-grade social studies, which made for a natural pairing when considering how to merge two Independence schools for the project, says Jamie Vanek, Principal, Independence Middle School.
Sixth graders chose countries to study, and the first meeting with second graders was on primary school turf, “their comfort zone,” Koussa says. From February through April, the team met to learn, explore and participate in fun activities like scavenger hunts and ice breakers to bridge the grade gap.
“It was really a big brother, big sister program for our students,” Ebert says, noting a long-term benefit as elementary classmates progress into higher grades. “When our primary school students transition to the middle school, they will feel even more comfortable because this program provided an opportunity to meet with students and be involved at the school.”
Through winter and early spring, the event expanded. The district met with Economic Development Director Jessica Hyser. “We wanted to figure out, how can we make this the best night it can be?” Vanek relates.
Hyser coordinated with Independence restaurants such as Tita Flora’s and Cozumel, and five establishments enthusiastically participated by setting up booths at the Cultural Fair with samples of foods from across the globe. Many more offered to host or help with other events.
Ebert says, “Supporting our local businesses is so important, and this event gave us another opportunity to do that.”
Koussa adds, “The partnership really helped the kids bring their projects to life and also gave the community an opportunity to experience the wonderful foods from around the world that Independence has to offer.”
A Unifying Celebration
Koussa opened the event noting a “kaleidoscope of cultures” under an overarching theme of unity inspired by the 2024 Summer Olympics. “We thought this would be a way to highlight countries from all over the world and how everyone comes together to celebrate being one,” she says.
Students lived out the Olympic tagline, “Stronger, higher, faster, together,” by working in teams and celebrating unity while creating their tri-fold presentation boards and coming together with the community to showcase their work.
INDY Alive! sponsored the project, allowing the district to provide Olympic-themed T-shirts to participating students, who sported all the colors of the rings.
Family activities included a selfie backdrop and a mural where families could record their family traditions to share. Complete with a mariachi band and kids’ activities, the evening showcased how the schools, city, businesses and community organizations partner to create enriching experiences.
Koussa says, “Any way we can bring the classroom to life and support each other makes for a great community.”
Made-from-Scratch Mexican
Cozumel Mexican Restaurant & Cantina
Tony Castro says guests who travel from Texas, California, and other locales known for the best Tex-Mex tell him, “This is the best Mexican around!”
There’s a reason, he explains.
“We follow authentic recipes from centuries ago, from our grandmas, and everything we make in the restaurant is from scratch,” notes Castro, owner of the Independence location that has served the community for more than 20 years.
“Here, you get the most fresh food,” Castro says, offering a few selections to try.
Plate It. The Fajita Rice Bowl is trending at Cozumel. Pick your protein — steak, chicken, shrimp. Includes grilled peppers, onions and tomatoes, topped with cheese and served on rice, black beans, corn and pico de gallo.
Filipino Family-Style
Tita Flora’s
They call her Tita because she’s an aunt to so many and every guest is family to Flora Grk and at her restaurant.
Ultimately, the Filipino menu is her life’s work and family’s heritage. She opened in July 2023 in Independence and when she says authentic, “there is no twist,” she says. “This is the way I make food at home and feed my children.”
Grk worked a career in the nursing field, where she became known as Tita, a name Filipino’s call their respected elders in general, and specifically their aunts. Her coworkers would tell her, “If you ever open a restaurant, you have to call it Tita Flora’s!”
Plate It. Pancit incorporates lots of garlic for health benefits, along with onions, carrots, green beans, cabbage and celery. Add a protein: chicken, shrimp, pork or tofu. Served on rice or wheat noodles. Another crowd favorite and authentic dish is Sisig, which is pork or tofu, chili pepper, onion, and mayo. Served on a hot plate topped with egg and citrus.
Healthy Mediterranean
Aladdin’s Eatery Rockside
Health, heritage and heart are mixed into the menu at Aladdin’s, a staple in Independence for more than 20 years, says manager Rana Pischieri. “I just love getting to know everyone who comes in,” she says of regulars and new guests.
Reflecting on the Cultural Fair, she smiles, relating how one student came back for a half-dozen helpings of hummus after discovering how much he loved it.
Plate It: The newest dish, Genie’s Combo Plate, is chicken mishwi on seasoned rice with vermicelli served with Lebanese salata, hummus, lightly fried cauliflower florets, and drizzled with tahini lemon dressing and turnips.
Old World ItalianGentile’s Bakery, Catering and Deli
For 32 years, Gentile’s has been an area staple with owners Al and Laurie Gentile — longtime Independence residents — at the helm of a generational family business where dishes are made in-house daily.
Helping craft authentic meatballs, cavatelli, pizza, sauce and cannoli are a team of Italian bakers and a chef from the Old Country. “It’s all homemade and you can tell the difference,” says Al, who rises before the sun to start the day’s baking.
Laurie adds, “We love helping the community as much as we can, and we try to donate food when events like the Cultural Fair come up — it’s nice to give back and pass out Italian food that is homemade.”
A Taste of Thailand
Thai Gourmet
Traditional Thai and Chinese dishes include a full menu of starters, salads, sides and entrees, including “must try” favorites the restaurant and its owner Ariel Laurel highlight.
Plate It: Vietnamese Beef Noodle Soup combines rice noodles, bean sprouts and beef slices in a rich broth garnished with fresh basil, while coconut fried bananas satisfy a sweet tooth. The hot and spicy Green Curry Entrée includes sweet onions, green beans, bamboo shoots, bell peppers, sweet peas and carrots sauteed in a coconut curry sauce.
