Pingry's 157th Commencement Exercises on June 10 were marked by thoughtful words from students, faculty, and administrators. Here are a few, featured excerpts, followed by a slideshow of memorable moments.
Under the sunny skies of an Indian summer and surrounded by the bounty of an early fall harvest, Pingry students, faculty, and staff dined al fresco on September 26, enjoying fruits and vegetables from the school's very own Kitchen Garden.
On the menu, vegetable soup made by Director of Community Service Ms. Shelley Hartz; kale harvested by Upper School science teacher Ms. Oliva Tandon, whose campus chickens were also the source of the deviled eggs; ratatouille; honey from Pingry bees (beekeeping operation overseen by music teacher Mr. Sean McAnally); pesto from the garden's plentiful basil; and fresh raspberries and strawberries, the prefect embellishment for vanilla ice cream (the only item, incidentally, not garden-sourced).
The Kitchen Garden is largely overseen by Sustainability Coordinator Mr. Peter Delman, and members of Pingry's Green Group, who endeavor to share its delicious offerings through Garden Lunches once a year.
Green Group Gardeners
Veterans: Isabel DeVito '19 and Nick Ladino '18
Leaders: Josie Cummings '18, Natalie Ladino '20, Isabella Acosta '20, Caroline Petrow-Cohen '18
Garden interns: Alexis Kinney '18, Vicki Gu '20, Anna Wood '18
Contact: Andrea Dawson, Senior Writer, firstname.lastname@example.org