As students wandered through San Leandro High’s bustling quad, the air buzzed with music, chatter, and the aroma of fresh food. From sweet lemonade to the colorful layers of Vietnamese three-color dessert, Setting Sail attendees transformed their booths to show their culture and cause, offering not just food but a taste of their community and teamwork.
Among many representing their clubs or sport was Jimmy Luong, 12, a co-president of the Vietnamese Student Association (VSA), shared how the event gave him the opportunity to showcase Vietnamese culture in a fun way.
“My favorite part of Setting Sail was definitely showcasing a cultural dessert for people to try,” Luong said. “I liked making and showing people something that not everyone knows about to see their reactions.”
Luong and his club spent about an hour preparing che ba mau—a traditional Vietnamese three-color dessert made of beans, jelly, and coconut milk.
“It costed about $40 in total,” he said. “We had to buy ingredients like mung beans, pandan jelly, red beans, and coconut milk, and we ended up making about $90.”
While their efforts paid off Luong said the most challenging part of preparing for the event was finding quality ingredients.
“We wanted to get good brands, so we went to two different supermarkets before we eventually got everything we needed,” he said. Despite the challenges, he said it was worth it to share something meaningful with the school community.
If he could change one thing about the event, Luong said he’d prefer a different location.
“Probably doing it on the blacktop instead of the quad,” he said. “There’d be more space for everyone to walk around, and it wouldn’t feel so crowded near the booths.”
Across the quad, Tori Chiu, 11, an Operation Smile co-president, sold lemonade alongside her club members. For her, the event was just as much about connection as it was about fundraising.
“Setting Sail gives me a chance to actually hang out with my friends,” she said. “We’re usually so busy during the school year and don’t share many classes, so this event feels like a big break.”
Preparing their booth was a group effort.
“It doesn’t take long since all our club members work together,” Chiu said. “We spent around $40 for cups, lemonade, and syrups, and by the end of the day we made about $120.”
Chiu explained that coming up with what to sell is often a challenge for the group.
“Deciding what to make every single time is definitely the hardest part,” she said. “We always have so many ideas like cookies, pancakes, and snacks but it’s hard for our group to agree on one thing. Lemonade is our go-to since it’s easy and people love it.”
She also hopes that next time, the organizers communicate more clearly about logistics.
“They should make it clear that they’re not providing tables,” Chiu said. “Sometimes they do and sometimes they don’t, and we end up having to ask teachers for tables during their classes.”