By Erica Andrew |firstname.lastname@example.org
Although weather delays postponed the Organic Delight picnic, it finally took off without a hitch Wednesday, March 3.
Victoria Priester, Flagler College Greenpeace co-president said they saw a “positive response from everyone.”
“It’s rewarding to have people asking me about what we have made and to have people be aware [of the cause],” Priester said.
I munched on a vegetable kabob made of eggplant, potato, zucchini, pineapple and red pepper along with some of “Victoria’s vegan chili.” While eating, people were constantly asking about the food and its ingredients.
The long awaited vegan chili that Priester made had kidney beans, soy crumbles, refried beans, and brown sugar. Even a meat loving person, such as me, appreciated the healthy and deliciousness of this vegan chili.
There was an organic corn hole game set up on the West Lawn. Students visited different tables that had information concerning genetically modified food, the importance of locally grown food, vermicomposting on campus and the Hunger Initiative.
Kaela Amenta is a member of the Student Government Association’s Green Committee. She said they were excited to inform others of the Flagler College Hunger Initiative which would help to provide food for those in need.
Amenta has also begun creating a cookbook that will incorporate the food that the Initiative will grow. “[It will] help instill healthier eating habits for vegans,” Amenta said. “[We] encourage everyone on campus to get involved.”