Four clubs combine to raise money through local growers

FCCLA, FBLA, Skills, and FFA all came together to put on Taste of Eaton on Friday, October 6. People from all over the community came to the high school to support the four clubs and sample the large variety of foods prepared. Consumer and family sciences teacher and FCCLA adviser, Amy Irwin, said that 457 people got to taste all the delicious foods prepared by the clubs. The previous year, Irwin said that they “figured between 350 and 375” people were in attendance. To obtain all the food for the event, she said, “FFA takes care of the donations. So they call around to local food producers and ask them if they’d be willing to donate.” This year 16 different local food producers donated to Taste of Eaton.

In addition to some fan favorites, the clubs offered five new dishes.  Two of the beloved dishes were creamed corn and “cowboy beans,” which were both available this year as well. Some other dishes prepared this year included yak meat balls, shepherd’s pie made with lamb, and hummus. To put this whole event on, Irwin said, “The members that aren’t officers, they sign up for a two hour shift to serve food. So either they can help set up, serve food, or help clean up.”

All  of the money earned at Taste of Eaton goes toward the students. Irwin said, “A hundred percent of the money goes for students to participate in conferences and travel, and it will offset any costs that they have.” However, Taste of Eaton was formed with another larger purpose in mind. “So the CTE [Career Technical Education] department sat down,” Irwin said,  “and we tried to figure out a way that we could have our clubs collaborate and build relationships with each other and also give back to the community and help students with the finances to travel and do stuff outside of the classroom.”

Irwin also expressed her gratitude to the lunch lady staff. She said, “They help out by letting me put all the food and stuff in their refrigerator, and Ms. Lawhead, she’s in charge of all of them, so she allows us to work with them and use the facilities when we serve. So it’s nice that we also are collaborating within our own school to work with others.”