Angeni Kabilan, a first-year student at the University of Michigan and an aspiring food writer focused on South Asian cuisine, has always found food central to her existence. Her roots are planted in the family-owned restaurant and Indian food culture where she grew up, enriched by her father's culinary education in India. Deeply involved with Jacksonville’s local Tamil community, Angeni’s tenure as president of its youth branch reflects her commitment to preserving and promoting Tamil culture among South Asian youths in the U.S. It was in this vibrant space that she cultivated enduring friendships and cultural connections with fellow young Tamilians, united by shared experiences and challenges. Having absorbed generational recipes from her mother and contributed to a thriving Tamil community in Jacksonville, Angeni is eager to weave her unique narrative into the fabric of food journalism at the University of Michigan.