Hello!

During the first week of the Spring quarter, FEAD held its first official membership drive, successfully bringing our total membership to over 150 full time Booth students who hail from all over the world! 

To celebrate, at the end of the week FEAD sponsored a Booth Liquidity Preference Function (LPF), full of food, drinks, and general merriment!

We have an exciting quarter of events and activities planned, so stay tuned for more updates and photos...  

FEAD Co-Chairs, Monica Ganley and Christian Papaynaoplous, at our membership drive table

FEAD Co-Chair, Carolyn Kriss, at our sponsored LPF 

Our Menu for those who find this stuff fun...

Local Cheese Platter

 Wisconsin Farmstead Bleu, Goat Gouda, and Cheddar Cheeses

Garnished with mixed olives, assorted nuts, sliced artisan breads & crackers from our local bakery

“Farmers Market” Salad

 Chopped Romaine, Mixed Greens, and Baby Spinach topped with fresh, crisp vegetables to include:  cherry tomatoes, green peppers, corn, scallions, shredded carrots, cucumber disks, and broccoli

Served with housemade dressings: herb vinaigrette, creamy ranch, and basil - balsamic.

 Cous Cous Salad

 Cous Cous tossed with red peppers, walnuts, and dried apricots, cranberries, cherries, and  a spiced red wine vinaigrette.

Kabobs

 Beef

Chicken

Skewered with peppers, onions, and mushrooms

Served with cucumber-yogurt dipping sauce and roasted red pepper aioli

Apple Cobbler

Chopped apples topped with buttery cinnamon crumble and baked golden brown. Served with warm caramel sauce and whipped cream.