CARS HOMES JOBS

Plenty of pumpkin, no mincemeat

500 pies baked for charities

Monday, November 19, 2012
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Schenectady County Community College (SCCC) and the American Culinary Federation’s (ACF) SCCC chapter announces its 12th  annual “Easy as Pie,” service project on Monday, November 19 at SCCC’s Culinary Arts Center. Each year, SCCC students and organizations from the community come together to bake an average of 500 pies and donate them to those in need for the holidays, including local flood victims still feeling the effects of last year’s Hurricane Irene.
Schenectady County Community College (SCCC) and the American Culinary Federation’s (ACF) SCCC chapter announces its 12th annual “Easy as Pie,” service project on Monday, November 19 at SCCC’s Culinary Arts Center. Each year, SCCC students and organizations from the community come together to bake an average of 500 pies and donate them to those in need for the holidays, including local flood victims still feeling the effects of last year’s Hurricane Irene.

— An estimated 500 pies baked by a group of Schenectady County Community College culinary students and other volunteers Monday are set to go to local charities for their Thanksgiving dinners, officials said.

The apple and pumpkin pies were baked Monday as part of a five-hour event at the college called “Easy as Pie.”

This is the 12th year for the event.

Among those receiving this year’s pies will be the YWCA Women’s Shelter, Bethesda House and local flood victims still recovering from Tropical Storm Irene, officials said.

“This event is a perfect example of the impact SCCC and its students have on the community,” Denise Murphy McGraw, chairwoman of the SCCC board of trustees, said in a written statement. “Every year more than 500 apple and pumpkin pies are baked right here in SCCC’s kitchen by students and volunteers, it’s wonderful to see so many people participating and giving back during the holidays.”

In all, more than 50 volunteers, including the local chapter of the Girl Scouts of America, students and restaurants helped bake the pies. Primary donors of the ingredients were The Bears’ Steakhouse in Duanesburg and Mazzone’s Hospitality Group.

 
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November 20, 2012
6:21 a.m.
safny says...

Good people.

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