Well-rounded experience

November 03, 2009

By MARTIN J. KIDSTON Independent Record

The Carroll College kitchen is a hot and steamy place, scented with the makings of clam chowder, smoked-chicken pizza and garlic bread hot from the oven.

But later this week, the kitchen will assume a decidedly different flavor when Gail Babcock and her cooking staff create a Middle Eastern dinner fit for this week's conference on religion.

"There's quite a bit of stuff I've made before, but there are a few new dishes we'll be trying out today," said Babcock, Carroll's executive chef. "I haven't done the (Moroccan spiced) cauliflower, and I think we'll test the (Algerian) meatballs, because I've never served them in broth. I want them to go well when it's time."

The meal, which includes baba ghanoush, Moroccan lemon chicken and mashed carrots spiced with cinnamon, will be part of this week's conference on religion, "To Each a Key: Unlocking the Door to Interfaith Harmony," at Carroll College.

Organized by philosophy professor Barry Ferst, the symposium will bring experts on religion to Helena from across the country, including Mohamed Elsanousi from the Islamic Society of North America, and Rabbi David Sandmel of the Catholic Theological Union.

Participants also include Henry Anderson, a Chippewa-Cree elder, Bishop George Thomas of the Helena Diocese, and Jill Carroll, former director of the Boniuk Center in Texas, among many others.

The conference, which has drawn international interest, will focus not on what divides the three faiths, Ferst said, but rather on what unites them.

"Instead of the negative search for what divides, the program looks at examples that display what unites," Ferst said. "The goal for the program is to unlock what makes interfaith harmony possible."

The three-day symposium, which begins Wednesday, will include round-table discussions, distinguished speakers and art presentations.

Cultural entertainment and dramatic performances will also take place, along with a banquet of authentic Middle Eastern food - something Ferst and Babcock have been planning for months.

"To have Middle Eastern food, music, performances - you're surrounded by the topic," Ferst said. "It's more than simply coming into your ears intellectually, you're feeling it. It involves the whole person, the whole audience."

After more than 30 years as a chef, there are very few things Babcock hasn't tried in the kitchen. The baklava - she's made that for years. The lamb kabobs aren't new.

The biggest challenge may be cooking for so many people, and gathering the ingredients and spices, which aren't easily found in Helena.

Luckily, Babcock said, most of the recipes are relatively simple.

"We've got our lamb coming in the morning from Spokane, and quite a bit of our veggies will be done," she said. "Most of the food is simply prepared."

The program is funded by the Associated Students of Carroll College, the Montana Arts Council, the Philosophy Speakers Fund and Humanities Montana.

The conference is free and open to the public. Tickets to the banquet are $25. For ticket information, contact Ferst at 447-4324. For more information on the conference, go online to carroll.edu.

Martin Kidston: 447-4086 or

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