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Harvest Festival at Wyoming High School
Wyoming Primary Schools support the Children's Foundation for Technology in Sierra Leone. The school serves 50 students in the Koya Community in the capital of Freetown. The school educates impoverished students for free in the areas of reading, writing and technology. The Harvest Festival will be held on September 7th, 4-7pm at the Wyoming High School Pendery Center. So far we have raised $22,000 dollars towards our $35,000 goal of building a new school and orphanage. The new school is 2/3 built and more funds are needed to complete the construction. Last year's funds went towards the foundation, exterior and interior walls. This year's Harvest Fest will try to raise funds for phase two of construction including a roof, doors and windows.
Herb Society member, Terry Lemmerman, and her granddaughter attended the event and shared some photos.
THE HERB SOCIETY OF GREATER CINCINNATI AWARDS FOUR SCHOLARSHIPS TO LOCAL HORTICULTURE STUDENTS
Photo, left to right:
Gail Suiter, Herb Society Scholarship Committee Chair; Sue Trusty, University of Cincinnati Professor Educator; Tyler Engel, University of Cincinnati Scholarship recipient; Robert (Bobby) Hammond, University of Cincinnati Scholarship recipient; Joan Rios, Herb Society Scholarship Committee; Liz Remle, Herb Society Scholarship Committee.
The Herb Society of Greater Cincinnati has awarded four financial need-based scholarships, one to a Cincinnati State Technical and Community College student, and three to University of Cincinnati students. A total of $8,000.00 has been awarded to the very deserving students for academic year 2019-2020.
Tyler Engel is studying for a Bachelor of Science degree in Horticulture at the University of Cincinnati. He worked as a seasonal landscaper before joining the army, and after returning from two combat tours in Afghanistan, began his studies. He now works as a private gardener who installs and maintains landscapes. After graduating, he will focus his efforts on growing his own business, planning to purchase land to set up an environmentally sustainable farm.
Robert (Bobby) Hammond is pursuing a Bachelor of Science degree in Horticulture at the University of Cincinnati. Previously he worked at Burger Farm and Garden Center, and is currently working at Diefenbacher Greenhouses. In the future he would like to work at a National Park or a botanical garden. He is also interested in graduate programs in Plant Ecology or Environmental Science.
John Schaefer is a student at Cincinnati State in the Landscape Horticulture Program. John was on the Cincinnati State team that traveled to the National Collegiate Landscape Competition at Colorado State University this year, helping the team to an overall 4th place finish, the school’s strongest finish ever. Currently John is working at Greenspace in Cincinnati Parks. He hopes one day to work in an arboretum or conservatory, sharing his joy for plants.
Anthony Vergara is a University of Cincinnati student studying for a degree in Horticulture. He currently works at Natorp’s Nursery, and as a professional dog walker with a company called Wag. Regarding career goals, he wants to gravitate away from ornamental nursery work to the urban agricultural area, believing growing local, clean food can help communities change their outlook on fresh food.
The Herb Society is pleased to be able to continue the tradition of helping fund the education of local horticultural students. Members of the Scholarship Committee, Grace Meacham, Liz Remle, Joan Rios and Gail Suiter, are impressed with the scholarship applicants’ grades and involvement in the field of horticulture.
HORTICULTURE STUDENTS WIN SCHOLOARSHIPS
Left to right: Grace Meacham, Joan Rios, Liz Remle, Gail Suiter (Herb Society Scholarship Committee), Lynn Lorio (Cincinnati State Technical & Community College), Bobby Hammond (University of Cincinnati), Morgan Pencek (University of Cincinnati), Mark Deacon (Chair, Landscape Horticulture Technologies Program, Cincinnati State Technical & Community College).
Lynn Lorio (Cincinnati State Technical & Community College), Bobby Hammond (University of Cincinnati), Morgan Pencek (University of Cincinnati)
Not pictured are Hannah Carter (Cincinnati State Technical & Community College), Tyler Engel (University of Cincinnati), and Dave Mullis (Cincinnati State Technical & Community College).
The Herb Society of Greater Cincinnati has awarded six financial need-based scholarships, three to Cincinnati State Technical and Community College students, and three to University of Cincinnati students. A total of $8,500.00 has been awarded for academic year 2018-2019 to the very deserving students.
The recipients are:
Hannah Carter, Sustainable Horticulture student at Cincinnati State, currently working at Bloomin’ Garden Center.
Tyler Engel, horticulture student at the University of Cincinnati.
Robert (Bobby) Hammond, horticulture student at the University of Cincinnati, working at Berger Farm and Garden Center.
Medilynn (Lynn) Lorio, double major in Landscape and Sustainable Horticulture plus the Sustainable Agriculture Management Certificate at Cincinnati State.
David Mullis, Landscape Horticulture student at Cincinnati State, currently working at West Hills Greenhouses for his summer co-op.
Morgan Pencek, horticulture student at the University of Cincinnati.
The members of the Scholarship Committee, Grace Meacham, Liz Remle, Joan Rios and Gail Suiter, are impressed with the scholarship applicants’ grades and involvement in the field of horticulture. They appreciate that The Herb Society is able to assist with funding their education.
This is the recipe for the delicious corn dip brought to the July meeting by Maria Uhlenbrock.
Baked Corn Dip
8 oz. cream cheese (or Neufchâtel)
10 oz. pkg. ranch dressing mix
3 oz. pkg. bacon bits
2 cups shredded cheese (Monterey jack, cheddar, or combination)
16 oz. sour cream (or 8 oz. sour cream and 8 oz. yogurt)
3 1/2 cup fresh or frozen corn
Combine all the ingrdients. Bake at 400 degrees, 25-30 minutes. Serve with tortilla chips or crackers.
This is the casserole served at the March Board Meeting. The recipe was requested by many, and here it is!
Notes: "...variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chilies, salsa, and/or diced green onions. You can use maple or sage sausage in place of the regular sausage, if desired."
“I checked with my butcher about using goetta in place of the sausage. He said it should work, but suggested going light on the salt and pepper. There may already be enough in the goetta. Salt and pepper can be added at the table.”
Submitted by Peg Albert
At the November Board Meeting, Jan Johnson served board members a wonderful breakfast/brunch casserole. So many people requested the recipe, with upcoming holidays, and households full of company, we wanted to share it with the entire membership!
Those of you who attended the Federated Garden Clubs of Cincinnati and Vicinity meeting Friday, October 6, were able to enjoy all the delicious food that was prepared by the member of The Herb Society. One particular dish was a huge success – Caramel Corn made by Carol Colgate. She was kind enough to share her delicious recipe!