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Nutrition and Food Service Students Participate in Food Preservation Activities
20 September 2004
Story by Suzy Thorson

Aaron LeBlanc and Sheila Red Feather
Aaron LeBlanc and Sheila Red Feather making Mint jelly

BISMARCK, ND - The Nutrition and Foodservice students have now started Food Science and Cooking Skills labs which include baking, cooking, and food preservation techniques.





Sheena Cain and Annette Broyles
Sheena Cain and Annette Broyles preparing Chokecherry jelly

      On September 2, the students prepared pickles and jelly. Their efforts produced mint jelly (made from the mint leaves from the Land Grant garden located behind the Skills Center), chokecherry jelly, sweet pickles, and zucchini pickles just to name a few. Upcoming labs include making salsa, bread, and ice cream. Keep up the great work!


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