Skip to main content
News

Helping Out at Project Host

When the Project Host Soup Kitchen in downtown Greenville held one of its Community Dinners recently, the menu included ramen with homemade noodles, fresh kimchi and a graham torte with chocolate ganache and a Swiss meringue. The meal was prepared by Project Host’s C.C. Pearce Culinary School, which teaches people the skills and knowledge needed to work in the food industry. The pastry chef for the evening was Furman graduate Mallory Boyd ‘13, a sociology major who interned with Project Host as a student and is a graduate of the Culinary Institute of America. Read more in The Greenville News.

Last updated .

More in Public Engagement

University experts should speak out on big issues of the day

Furman's Akan Malici and Paul Thomas, and Clemson's Todd May participated in "Public Responsibility of Scholars" Sept. 21. Paul Hyde of the News has the story.

A perfect fit at Furman

Associate vice president for finance Amy Blackwell is featured in a Q&A. Says Blackwell, "I have been fortunate to spend most of my career at Furman."

‘In necessity all things are common’: Christian ethics and DACA

Furman Religion professor David Fink makes a case for sidestepping the law of the land.

Riley Institute announces finalists for Dick and Tunky Riley WhatWorksSC Award

The award celebrates education initiatives which improve the lives of students across South Carolina. Innovate!, Camp iRock, and Make Summer Count are the finalists.