Meg Lowe and Syeisha Byrd hold a box of vegetables they picked at Pete’s Giving Garden on South Campus. Photo by Marilyn Hesler
Hendricks Chapel’s Office of Engagement Programs and the Office of Energy Systems and Sustainability Management are teaming up again to offer students an opportunity to combine common food pantry items with ingredients from Pete’s Giving Garden to make a fast and delicious meal.
Sustainability Coordinator Meg Lowe and Director of Engagement Programs Syeisha Byrd will host three separate virtual cooking classes for students to cook along via Zoom. All ingredients needed for this follow-along cooking class will be supplied, free of charge, to the students who participate.
Lowe and Byrd are encouraging students to get comfortable with common pantry ingredients found in both campus pantries, while utilizing vegetables grown in the campus garden over the summer.
Participation is limited to the first 20 students who sign up per class. All participants are asked to sign up by Sept. 27 for the cooking class on Oct. 4. Find future virtual cooking class dates, deadlines and registration forms on the event registration page at .
Meg Lowe is a graduate of the Culinary Nutrition program at Johnson and Wales University and has a few tips up her sleeve to help students in their culinary endeavors. Syeisha Byrd runs both the Hendricks Chapel and South Campus food pantries. Lowe and Byrd both help to manage Pete’s Giving Garden.
