Episode 4

Culture Diaries: Episode 4

By: Holden Ellenberg

Dear New Yorkers,

Welcome back to Culture Diaries, the series where I explore the vibrant cultures of my classmates by sharing meals that represent their roots, their families, and their stories.

If you’re new here, Culture Diaries is a series where I, a high school student in New York City, explore the city’s rich cultural identity through the experiences and traditional meals of my classmates. Each episode highlights a student, their cultural background, and a local restaurant that brings them closer to their roots. Guided by one central question—Where do you find your culture in NYC?—this project is all about discovering the traditions, stories, and experiences that make our city feel like the whole world in one place.

This week, I had the chance to sit down with Luc Corbanese, a friend and classmate whose heritage is a unique blend of Haitian and Trinidadian. Luc shared with me how important food is in his family’s traditions, particularly their weekly family meals. “Every Sunday, my family comes together for a big meal of Haitian food,” he told me. “It’s not just about the food, it's about spending quality time as a family and staying close.” For Luc, these meals are a way of bonding, a time to keep family traditions alive and create lasting memories.

Haitian cuisine is deeply rooted in the island’s history and is influenced by African, French, and Caribbean flavors. Dishes like griot (fried pork), akra (fried fritters), and pâte (Meat patty) are staples that reflect the blended cultures represented in haitian cuisine. Luc explained how each dish has its own purpose, often tied to family gatherings, holidays, and celebrations.

To experience a piece of Luc’s heritage, we headed to Le Soleil, a Haitian restaurant on 57th and 10th Street. The moment we walked in, I was greeted by the familiar and comforting aroma of a fresh home cooked meal. The staff treated us like family, greeting us with warm smiles and making us feel welcomed from the moment we arrived. 

Now it’s my turn to try it out…