Culinard Greenville reaps harvest from garden grant

Aug 15, 2014

Culinard Greenville reaps harvest from garden grant

Earlier this year, Culinard, the Culinary Institute of Virginia College, in Greenville was awarded a $2,500 grant to expand the campus gardens. After weeks of building beds, planting, watering and weeding, the garden is paying off in big dividends for both students and the local community.

The first garden harvest sent over 75 pounds of food to Harvest Hope Food Pantry, a local non-profit. This week, another 51 pounds of fresh, organic produce was donated, including honeydew melons, tomatoes, five different types of peppers, squash, cucumbers, green beans, lima beans, eggplant, four different types of basil – just to name a few. Students created simple recipes for each of the donated items, so food pantry recipients can try healthy new foods.

"This grant has allowed us to join with a major hotel brand and expose students and employees to how simple it is to grow sustainable food and how awesome it feels to give back to the community," says Chef Mark Bergstrom, program director of Culinard in Greenville and the developer of the garden project. "We have also been able to educate people on the benefits of sustainable gardening."

"Thanks to both companies for allowing us to venture out on this project, Chef Bergstrom continued. "Without the support of John Q. Hammond Hotels, Embassy Suites and Education Corporation of America this would not have been possible."

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