As visitors opened their car door at the last Friday they were greeted by the smell of locally produced prime rib and vegetables from the Farm to Fork Dinner.
Andrea Schumaker, Department Chair of Physical and Agricultural Sciences, along with more than a dozen helpers, hosted the dinner as a fundraiser for ĢƵ’s (CWI) Campus Garden, and the event on, Sept. 13, raised more than $4,000.
Nearly 70 guests embarked on a culinary exploration of the Treasure Valley during their five-course meal. The first course was a delicious spoon of goodness with jalapeño, tomatillo, a blend of corn, red onions, and herbs. The rest of the menu featured an amazing squash soup, with summer squashes from the garden and Thai inspired flavors. Guests continued to enjoy a summer salad followed by braised Wagyu beef and finished the meal off with strawberry rhubarb ice cream.
“Farm to Fork was a fantastic educational and culinary experience,” said Executive Director of Facilities Planning and Management, Jeff Flynn, who attended the event with his wife. “It's always fun and interesting breaking bread with new friends. Most importantly, we were able to support students which made the evening that much more worthwhile.”
Kae Jensen, Dean of Math and Science, said she is thankful to work with such thoughtful people who generate brilliant ideas and bring them to life. “With Andrea as the leader, the CWI community, as well as the Treasure Valley, at large, came together to address the American food culture, food insecurity, and the success of the Agricultural program and Campus Garden at CWI.”
