Students lead Sweet Day of Service, cook-off

Campus will be buzzing with activity on Sunday, Nov. 15, thanks to two events hosted by Sweet Briar students. Beginning at 10 a.m., students, faculty, staff and alumnae are invited to participate in the “Sweet Day of Service,” which includes indoor and outdoor cleaning tasks. There also will be a “Thanksgiving Cook-off” for Amherst County Public Schools and Sweet Briar employees, as well as SBC students, from 1 to 5 p.m. in the Fitness and Athletics Center.

The bandstand got a makeover during Sweet Day of Service in 2012.
The bandstand got a makeover during Sweet Day of Service in 2012.

“Sweet Day of Service” is organized by the Student Government Association and will be divided into two shifts — one beginning at 10 a.m. and one at 2 p.m. at the post office. Anyone who signs up for both shifts will have lunch provided. The first 75 volunteers will receive a free Sweet Briar throwback gift for their participation in at least one shift. Volunteers will get to choose their Sweet Day of Service “adventure” upon arrival.

The “Thanksgiving Cook-off” will take place it the FAC’s Upchurch Field House. The event is organized by students in the Business Seminar I. Participants from the community and the College are asked to bring a favorite fall dish and enter it into the contest. A panel of judges will choose the winners.

The cook-off is part of a series of fundraisers that the business majors are holding this semester to benefit Amherst County Public Schools. The seminar requires students to practice the skills they learn in the classroom in a business-like environment. Working in teams with various roles assigned to members, they plan and execute events targeting the campus and local communities, raising both awareness and funds for a cause. Each semester, the class chooses a beneficiary. This fall, the students picked Amherst schools because they did so much to support the College over the summer.

For more information or to submit a dish, please email sbcthanksgivingcookoff@gmail.com.