The Baptist Student Ministry at UTRGV has opened its first donation-based deli, Global Blends, only for students, faculty and staff in Edinburg.
“It is a deli for college students and the purpose is to provide access to food for our UTRGV community that is both nutritious and also that is good and delicious,” said Robert Rueda, BSM director at UTRGV.
BSM Global Blends, which opened Sept. 18, is located at 1605 W. Schunior St. in Edinburg and is open from 11 a.m. to 3 p.m. Monday through Friday.
Customers must have a valid UTRGV student, faculty or staff ID to order.
The environment at BSM Global Blends is similar to a coffee shop with slightly dimmed lights and feels like a welcoming hangout spot for friends. The volunteers help each customer in choosing their affordable selection. The lunch menu consists of turkey-and-avocado subs, ham-and-cheese paninis, club sandwiches and Italian Hero subs. Beverages include a variety of smoothies, coffee, boba teas and frappes.
“We’re very excited,” Rueda said. “Thanks to [Baptist Temple] Church, we’re able to have access to that building. We just love to see students sitting across from each other enjoying a good meal, while also having good conversations.”
Asked if there were any plans to open a BSM Global Blends deli in Brownsville, Rueda replied, “No, not immediate plans. We wish we could do that but, you know, right now we just opened this one. So, we’re going to focus on developing this concept and becoming stronger and then, hopefully, in the future we can do that.”
The average donation BSM Global Blends receives is $5 per customer and about 30 to 50 visits a day.
Asked about the operating cost, Rueda replied, “Well, we don’t know that yet. We’re figuring it out. Right now, we’re just going on donations. We, you know, obviously, we buy good-quality food and everything the students get is high quality. So, we’re pretty much breaking even. There’s no profit.”
Vivian Lopez, a BSM Global Blends volunteer and a UTRGV engineering technology junior, said she has been volunteering at the organization for two years and loves spending time there.
“It’s really busy, but I’m really thankful … because then I know that there’s students getting fed,” Lopez said. “They’re really long hours. It’s a lot of unseen things that have to get done but I’m still thankful because I know that people are getting fed.They’re enjoying the things that they get, and being able to work hard for something and seeing the fruit of that is really awesome.”
Rueda said the money donated will be used for operating costs and what’s left will be used for BSM’s efforts to serve around the world through missionary trips.
“It’s really hard because sometimes you can’t guarantee that what someone pays is going to cover for what it actually costs to make their product,” Lopez said. “So, we’re really depending on the generosity of students, faculty and staff to really help us, you know, sustain. It’s not to like pressure or anything, it’s just, you know, that’s what it is. This type of business takes a lot of hard work but also, like, a lot of kindness, a lot of love.”
Dulce Mendoza, a psychology freshman, said the deli is practical for college students who are on a budget.
“I don’t have a job right now and it’s really awesome to, like … [get] out of school and then to just, like, cross over the street and to know that, ‘Oh, there’s a place that can give me something to eat,’ ’cause most of the time, like, I don’t have money on me.”
Students who are interested in volunteering at BSM may email Rueda at robert.rueda@texasbaptist.org.
“I hope everybody takes the opportunity to go and keep supporting the cause because that’s what’s going to continue the cause … when, you know, more students show up and they use this incredible opportunity for them to save some money and spend time with friends, we do invite them to come,” Rueda said.
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