Pumpkin pies made by CSS students produce food for the hungry
Get your pumpkin pies Who: CSS students bake pies for their Community Day experience. When: Wednesday, Oct. 5, from 1:00 to 5:30 p.m. Where: First United Methodist Church, 230 E. Skyline Parkway How much: $10 per pie Why: CHUM has more cans of pu...
Get your pumpkin pies
Who: CSS students bake pies for their Community Day experience.
When: Wednesday, Oct. 5, from 1:00 to 5:30 p.m.
Where: First United Methodist Church, 230 E. Skyline Parkway
How much: $10 per pie
Why: CHUM has more cans of pumpkin than they can distribute.
Proceeds benefit CHUM's food shelf.
Each year the CHUM Food Shelf receives more cans of pumpkin than it can distribute to individuals or families. "We receive cans and cans of pumpkin each year," said Meg Kearns, CHUM Food Shelf Director. St. Scholastica students, along with their instructor, LeAnn House will be putting that pumpkin to good use, as part of the College's Community
Service Day, when they will make and sell pumpkin pies.
Throughout the year many groups host events and food drives to keep the Duluth Emergency Food Shelf, a CHUM program, stocked. "While many groups donate canned goods, we still need cash in order to purchase meats, milk, cheese and other perishable items in order to provide healthy meals to our hungry neighbors," Kearns said.
On average, food costs about 22 cents per pound. And, in the first six months of this year, food costs for the Food Shelf have increased by 135 percent as compared to 2010.
Starting early Wednesday morning, students will be mixing, rolling, filling, and baking pumpkin pies. The fresh pies will be made and sold that afternoon at First United Methodist Church. The students will sell the pies for $10 each, between 1 and 5:30 p.m.
House came up with the idea when she realized that more pumpkin is donated to the food shelf than can actually be used by clients. "It's a perfect project for Community Day - we learn new skills, we have fun, we enjoy getting to work with people we've never met before, while helping the food shelf to clean out unneeded items and make money to replenish needed food in the process," she said.
House continued, "As an extra bonus, YOU could have a freshly baked pumpkin pie for supper that evening!" Last year eight students made 120 pies, raising $1,020. Leftover pies are brought to the CHUM Food Shelf for guests to enjoy for Thanksgiving.