Garden Benefit More ‘Well-Done’ Than ‘Rare’

Students serving themselves at the 'potato bar' are, from left, Alex R. Figueiredo, a welding and fabrication engineering technology major from Colmar; Brittany N. Bixler, of Rexmont, enrolled in building science and sustainable design: building construction technology concentration; and Lauren E. Zinn, a dental hygiene: health policy and administration concentration major from Dillsburg Informal 'drop-in' hours made for a relaxing night of dining, conversation and charity Richard J. McGlynn, of Drums, a culinary arts and systems student, tends to the grill on the Thompson Professional Development Center patioIn an unsurprising display of collegial spirit and benevolence, more than 120 members of the Penn College family attended a Thursday fundraiser for a community garden project planned at the Schneebeli Earth Science Center. The “Going Green” initiative, designed to supply produce to Dining Services and Le Jeune Chef Restaurant (among others) while raising awareness of sustainability, is designed as a living laboratory for the campus community. “The guiding principle leading the campus garden initiative is ‘Building the Sense of Community,’” said Layne Eggers, assistant dean of the School of Hospitality. “That community spirit was evident by students, faculty and staff dining together to help support the project. That same spirit of community and support also came in the form of teamwork, where the professional staff of Le Jeune Chef, Dining Services and the Diner’s Club all worked together to host this event.”

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