BRYC Fellows reclaimed BRYC’s community garden last semester, culminating in a delicious home-grown, home-cooked meal on May 12th. Through BRYC’s partnership with Slow Food Baton Rouge, and with the help of BRYC’s “garden gurus” Grant and Allison Guidroz, two Louisiana Delta Service Corps Members, the garden expanded into a cornucopia of potatoes, tomatoes, peppers, salad greens, eggplant, hibiscus, tatsoi, and kohlrabi. BRYC Fellows got their hands dirty, spending BRYC works in its gardeneach Monday mowing, pulling weeds, harvesting, watering, and composting. On May 12th, BRYC celebrated the garden’s success and hosted a luncheon that featured food made entirely from the BRYC Garden. Fellows were amazed by the quality of their homemade delicacies. The BRYC Garden introduced Fellows to the joys of growing their own food, as well as the environmental and monetary benefits of eating locally-grown and organic produce. Says BRYC Alumna Velina, “Volunteering with the BRYC garden helped me to learn how to grow the crops we usually buy from a grocery store. It’s a chance to work hands-on with fruits and vegetables in the outside environment and not just in the kitchen. It also gives us a chance to work with an agricultural group here in our own city.”