Faculty donate time, money, food to students over break
For the second straight year, College of Eastern Utah faculty association prepared student holiday food boxes to give to any student who stayed in campus housing for the three-week fall break.
Last year, business instructor Elaine Youngberg came up with the idea to provide boxes of food for students who did not have access to the cafeteria when it closed each year for the holidays. If a student stayed in the dorms and did not have transportation to a local grocery store, she felt the food boxes would help them weather the time period when the cafeteria would be closed.
For the second straight year, College of Eastern Utah faculty association prepared student holiday food boxes to give to any student who stayed in campus housing for the three-week fall break.
Last year, business instructor Elaine Youngberg came up with the idea to provide boxes of food for students who did not have access to the cafeteria when it closed each year for the holidays. If a student stayed in the dorms and did not have transportation to a local grocery store, she felt the food boxes would help them weather the time period when the cafeteria would be closed.
She again spearheaded the project in December and began buying food for the boxes in September. She picked up food items as it went on sale so should could buy more food and stay within her budget. The food was paid for from faculty dues that many contribute to each pay period.
“We delivered slightly more boxes this year than last, a total of 17 (plus two in reserve with Officer James Prettyman in case Santa missed any on his twice-checked list). We also helped stock the CEU pantry (maintained by Prettyman) with approximately $350 of ‘meaty,’ canned food items,” she added.
To make sure students knew what to do with many of the food items, Youngberg typed recipes for each box. “We added a collection of CEU True-Blue Recipe Cards (easy-to-fix recipes with recipe fixin’s included in the food boxes), that should help the student’s fix nutritious meals.”
She thanked several people who helped her with the project including Donna Cartwright, Susan Polster, Linda Jensen, Betty Hassell, John Zmerzlikar, Coach Vando, Sharon Jones and Luz Flores for helping make the project possible. She also thanked the faculty for contributing to the dues account to make this project possible.
