|Jeremiah Narciso, Gena Clark, Tyler Ulness, Fidel Manglona, and Kenny Perry display jars of jam and equipment they used to make the Strawberry Jam.|
|Mayanna Settles is placing lids and rings on jars |
before putting them in the canner to seal the lids.
Students in Theresa Formyduval’s Culinary Arts classes are learning about sustainability and “farm to plate” food production. The classes received a $1000 grant from the Sparkleberry Country Fair this year to purchase dehydraters, canners, recipe books, canning tools, and other supplies. All Culinary Arts students took a jar of strawberry jam home that they made in class to treat their families. Pictured are some of the students who processed strawberries fresh from the farm to make Strawberry Jam.
|Destiny Lloyd is ladling jam into sterilized jars assisted by Aneil Tripathi|
The Sparkleberry Country Fair which uses their profits for Teacher Grants and Student Scholarships is Friday, April 28-Sunday, April 30 at Clemson Sandhills Research and Education Center on Clemson Road. More information can be found at sparkleberrycountryfair.org online.