NWTC Service-Learning and Civic Engagement 2018-2019 | Page 6

HOMELESSNESS
BOOYAH TO END HUNGER
Students served bowls
of booyah to fight
hunger in our area.
A collaboration between the NWTC College
of Business Hospitality Management
program, Student Support Services team
members and several local high school
juniors and seniors worked to fight hunger
in the area one bowl of booyah at a time.
Students created six pop-up restaurant
locations across the NWTC campus
to sell chicken booyah and cornbread
muffins during National Hunger and
Homelessness Week, an annual campaign
where people come together across
the country to draw attention to the
problems of hunger and homelessness.
K12 Partnership
Highlight
The recipe used for the booyah was an
old family recipe shared by NWTC faculty
and chef Lisa Hickman, which based on
customer feedback was a massive hit. “I used
beef and chicken and then the mirepoix
which is onions, carrots and then some
blended mixed vegetables,” said Hickman.
The event was not only a culinary
learning opportunity for NWTC and local
high school students but also a large
lesson in event management as well.
One Pulaski High School student, Payton
Brancefield, shared part of her excitement
for participating in the event. “I’ve always —
my parents have raised me cooking. I just
really have always enjoyed cooking.”
Another student, Nathan Ullmer, said:
“I just like that it’s helping a good cause.”
Each bowl was sold for $2, with all proceeds
donated to local hunger initiatives including
the NWTC shared harvest food pantry.
Shared Harvest serves on average between
20 and 30 students on campus every week.
“We had a lecture, a conversation about
what is event management. How would
you organize something like this, you
know, buying the supplies, what our
profit is going to be,” Hickman said.
Many of the students said they have a
passion for cooking and have plans of
one-day becoming chefs. Thanks to the
efforts of the students and volunteers,
the event raised over $400 to help
fight hunger for those in need.
The event was made possible in
part by a grant from the Wisconsin
Technical College System.
ALL PROCEEDS
W E R E D O N AT E D
T O L O C A L H U N G E R I N I T I AT I V E S
I N C LU D I N G T H E N W TC S H A R E D
H A R V E S T F O O D PA N T R Y
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