For our annual fundraiser, the MSU-SDA has the opportunity to cater the breakfast for the MSU CALS (College of Agriculture and Life Sciences) Alumni breakfast for Homecoming and Super Bulldog Weekends each year.  Although making breakfast for 350 alumni is a challenge, we have a great time doing it and it’s a great learning experience for all of us.  We normally serve a full breakfast, including: fruit, biscuits, sausage, bacon, grits, ham quiche, eggs, coffee, juice, coffee, and milk.

Here are some of our great Friday afternoon helpers getting ready for the big day by assembling the quiches.  Pictured from   L—R:  Ginny Land, Ellen Easley, Bianca Mays, Karen Palich, and Caroline Jones (wearing shades because she’s cutting up onions—oww!).

4:30am is an early time for all the breakfast helpers, but everyone was really excited to pitch in and help out.  Grits and eggs were cooked in the steam kettles.  Pictured at Left: Kathryn Johnson, Kristin Bonner, and Caroline Jones made great “egg-crackers” and “grits-makers”!

Our wonderful advisor, Dr. Brent Fountain, set a great example for all of us by also being there at 4:30am with a big smile.  Here he is (center) helping Caroline Jones and Liz Plunk transport the grits.

7:45am was serving time at the breakfast.  All the food was ready on time and we took it over to the Bost Extension building on the MSU campus to feed the alumni.  Here is part of our great serving crew:  Sally Cox, Lacy Williams, Marla Catledge, and Caroline McCracken.

MSU-SDA