FACS students give back, hone cooking skills

The family and consumer science (FACS) department had a busy fall. Thanksgiving meals, treats for four-year-old kindergarten and kindergarten, and finishing a quilt were among the highlights for students. Their current project is baking Christmas cookies for sale and to share with numerous members of our school and community.

Family, Career and Community Leaders of America (FCCLA) members also got involved in a number of activities. The fall leadership conference was held at UW-Stout in October. Several members assisted with the Veterans Day program at school. They also sponsored the fourth annual Treats for Our Troops drive. This year, 13 boxes of mostly snacks and personal care items were shipped to members of the National Guard 157th MEB headquarters company and the 357th Signal Company in Africa. Loyal alumni Christina Miller and Duane Weyer are among those deployed with the unit. FCCLA members are also selecting and beginning work on their STAR projects for the competition scheduled for Feb. 15 at UW-Stout.

Photo captions: Above left, FCCLA members begin the process of sorting over 400 items to be shipped to Africa for the annual Treats for Our Troops project. Students and community members donated items and cash to make the project possible.

Above right, culinary students selected and created a number of traditional and non-traditional foods for the much-loved Thanksgiving feasts. Three classes each made their creations from scratch … no boxes allowed! Staff and students alike enjoyed the meals, and the House of Mercy was the recipient of the tasty leftovers.

Below left, Molly Zvolena recently finished this amazing puff quilt which was started last spring in class. It consisted of over 250 individually stuffed pillows, sewn together, batting and backing attached. A work of warmth for sure!

Below right, students created this charcuterie table for a joint meeting between the Loyal and Greenwood school staff earlier this fall. A variety of proteins, carbohydrates, fruits and veggies were carefully prepared and presented for the 80 people in attendance. Rebecca Koopman and Ella Rand helped with the final presentation of the treats.