In her freshman year, Angelica Vercher, a junior in the UAB B.S. in Nutrition Sciences program went home to Hoover, Alabama, and had the traditional Thanksgiving dinner she experienced her entire life.
“My family is from New Orleans so typically we have crawfish etouffee,” said Vercher. “The way my grandma makes it, it can’t compete with anything else! That really makes Thanksgiving for me – having a piece of the Creole side of my family at the dinner table.”
When she got back to campus, she found out one of her new friends didn’t have the opportunity to go home. And due to medical reasons, her friend couldn’t drive either, further isolating her during the holiday season.
“It made me realize she is not the only person that has those experiences during Thanksgiving break or the winter break. I asked myself, 'What can I do for those students?’ I can’t imagine how difficult it would be to go through the holiday seasons without being around your loved ones. I wanted to bring a home-cooked, home-styled Thanksgiving meal that they really want, here to them on campus.”
Blazegiving
And that is exactly what she did on Tuesday, November 25, 2025, right in the middle of UAB’s Fall Break.
Angelica sent out email invitations, posted flyers, and told everyone she met about her plans. Nearly two dozen students from across the School of Health Professions and UAB RSVP’d to attend and celebrate.
“The environment around Thanksgiving is about gratefulness, togetherness, and sitting around a table enjoying some nice food and laughing. And maybe having a ‘food coma’ afterwards,” she said with a great big laugh.
Blazegiving was hosted on the 5th floor of the newly renovated Susan Mott Webb Nutrition Sciences Building. Angelica, along with her family and friends, converted the hangout/study space into a traditional Thanksgiving home-style spread.
And as you would expect – the fabulous smells spread across the building and quickly attracted faculty and staff from all floors.
Angelica says, “It is the togetherness of the holidays that is my favorite.”
“Family” Tradition
Looking toward the future – personally – Angelica is working to become a Registered Dietitian Nutritionist. In addition to majoring in Nutrition Sciences, she is working on the UAB Nutrition and Dietetics Certificate. Combined with the B.S. in Nutrition Sciences, the certificate will make her eligible to apply for an ACEND-accredited dietetic internship and graduate program in nutrition sciences (like the one offered at UAB).
As far as the future of Blazegiving goes – she has only one wish:
“My hope is that this can be done more frequently each year during the holidays because it is important to recognize there are students that are on campus and may not be able to go get a home cooked meal,” she said. “[I want us to provide] the opportunity for students to come and not worry about ‘How am I going to pay for this?’ or ‘Where am I going to get it?’ or ‘How am I going to get there?’ [I want us] just to bring everyone together to have a nice Thanksgiving even if they are away from home.”
Thankful
Angelica says she could not have done this alone and wishes to thank these family and friends for their generous contributions of cooking, time, money and more.
Alicia Vercher, Annalise Vercher, Beth Yarbrough, Bianca Hill, Brigitt Arrington, Cheryl Ingram, Church of the Highlands, Deidre Murray, Douglas Moellering, Eric Plaisance, Hollie Holme, Hope Christian School, Jan Blackshear, Jennifer Hawthorne, Katie Evbanks, Kevin Vercher, Kim Mann, Laura Debiasi, Mariz Bitago, Mary Laura Day, Melissa Donaldson, Mr. and Mrs. Ammons, Mr. & Mrs. Deal, Mr. & Mrs. Williams, Sherrilyn Dovi, Koffi Dovi, Shelley Miller, Tiffany Herzel, and the UAB Department of Nutrition Sciences.
Must Have Thanksgiving Food
“My family is from New Orleans so typically we have crawfish etouffee,” said Vercher. “The way my grandma makes it, it can’t compete with anything else! That really makes Thanksgiving for me – having a piece of the Creole side of my family at the dinner table.”
