Fall Harvest Dinner Reaps Rewards for AITC
“Each year I am overwhelmed, and frankly humbled, by the generosity shown to our program. We couldn’t do it without all the people and businesses that support us.”
~ Tami Kerr, Executive Director of AITC |
(left)Oregon State University President, Ed Ray, and Betsy Hartley, Oregon State University College of Agricultural Sciences, and (right)Doug Grott from Wilbur-Ellis, Co. look over the wide variety of silent auction items at the AITC Fall Harvest Dinner.
Over 350 people came together to celebrate and support Agriculture in the Classroom during their eighth annual fundraising Fall Harvest Dinner. The event raised $40,000 for AITC, a nonprofit organization dedicated to teaching Oregon students and teachers about agriculture, the sources of our food and fiber, and its impact on our economy and daily lives.
The dinner is the only fundraising event AITC holds to support the program’s mission. AITC receives no federal or state funds. The dinner also raised money to donate 39 cases of Get Oregonized: Oregon’s History, People, Natural Resources and Agriculture. This book, published by AITC, meets state standards for Oregon’s third and fourth graders who are learning the state’s history and regions. The books will be donated to schools to help supplement their book orders. For example, if a school purchases 30 books, AITC will provide 10 of those books for free.
The dinner was generously supported by a host of businesses, agricultural community organizations, and individual volunteers. Tami Kerr, Executive Director of AITC, says “Each year I am overwhelmed, and frankly humbled, by the generosity shown to our program. We couldn’t do it without all the people and businesses that support us.”
The business sponsors for the dinner included Capital Press, Farm Credit Services, Oregon Wheat Growers League, and Wilco Farmers.
Special thanks to Chef Kelly Stroda and his staff of tireless volunteers for preparing a delicious dinner, to Allette Hornung, Summer Ag Institute, for preparing a plethora of appetizers, and to Dona Coon of Stems and Stuff for her creative efforts preparing decorations. The OSU Collegiate FFA students and staff also stepped up for the event, volunteering their evening to work as servers and clean up crew. |
AITC Art Cards
