From DHS garden to table
During the first week of January, members of the Ecology and Stewardship Club harvested the fruits of their labors.
The cauliflower the students had planted in their fall garden was harvested and prepared by Sage Dining Services for lunch.
“The students found it rewarding to see the results of their work and also be able to share with the Dominican family,” said Theron Ferry, Ecology and Stewardship Club Moderator.
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