Party For The Planet

On April 22, Deacon Dining and Harvest Table came together to celebrate Earth Day with our annual Party for the Planet on the Pit Patio. Despite a little rain, the event was full of energy, flavor, and meaningful connections, bringing together students, staff, and some of our most valued community partners.

This year’s event was made possible thanks to the incredible work of our Sustainability Coordinator, Quin Wolters, who organized and brought together a diverse group of partners, chefs, and volunteers. Quin’s leadership and dedication to sustainable dining helped make the day both impactful and inspiring.

Guests were welcomed with a vibrant outdoor tasting experience, where each tent showcased the talents of our chefs and the mission of our partners. Joyce Farms kicked things off with a hearty Southern-inspired menu featuring Niman Ranch BBQ beef brisket, Cheerwine BBQ lollipops, jalapeño mac and cheese, house-made zucchini pickle relish, coleslaw, and Rodney Scott hushpuppies. One of the most talked-about moments was their display of a preserved Poulet Rouge chicken inside a glass case—a tribute to the farm’s heritage breeds and commitment to humane, regenerative practices. They also handed out stickers and koozies to take the experience home.

Just down the line, volunteers from the Office of Sustainability and Campus Kitchen braved the rain to share their expertise on regenerative eating and sustainable living. The Volunteers from the Office of Sustainability made learning fun with a spinning wheel of questions aimed towards educating the public on sustainability in food systems and the Deacon Dining Program. Their passion and commitment added a thoughtful and educational layer to the celebration.

Tractor Beverage offered refreshing samples of two new zero-sugar juice flavors: watermelon mint and pineapple passionfruit. Students were invited to taste and vote on their favorites, helping influence future offerings on campus.

Chef Blackburn led a standout station with plant-forward, Asian-inspired Bibimbap bowls. Using Tidewater Grain Co. rice, hot sauce, roasted sweet potatoes, and pickled collard greens from 4P Foods, the dish was topped with a silky sous-vide egg from South Mountain Creamery.

Jenn Palmer from 4P Foods offered a variety of chips and popcorns sourced from small family farms. These products, which focus on supporting regenerative agriculture and BIPOC-owned farms, can be found in our dining halls and campus markets.

One of the most exciting stations featured our chefs creating liquid nitrogen ice cream with Rand Lew Dairy cream and locally grown strawberries. The process was not only fun to watch but also rooted in sustainable eating practices—chefs used whole strawberries, including the tops, to reduce waste and highlight the possibilities of “scrappy” cooking.

Guests also enjoyed a chilled orange milk horchata made from USDA Organic Homestead milk, offering a rich and unique twist on a traditional drink.

Pam Seat from Vernon Farms wrapped up the tasting with a charming berry basket salad bar. The salads, served in compostable green pint containers, were filled with quinoa, black butte chickpeas, tomatoes, cucumbers, mixed greens, and Mt. View feta from a woman-owned dairy. Alongside the salads, Vernon showcased a beautiful spread of fresh produce, connecting attendees with the source of their food.

We are so grateful to everyone who joined us in honoring the Earth, our food systems, and the people who make it all possible. Party for the Planet is more than a celebration—it’s a reminder of how delicious and inspiring sustainability can be when we work together. Huge thanks again to Quin Wolters for making it all happen.