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See the full schedule of #MakingEquityRealatBC events occurring May 2-6.

Second Annual Giving Day a Great Success

The Beloit College community is generous and showed its heart and soul during its second annual Giving Day on Wednesday, April 20, 2016. In just 24 hours, the college raised over $65,000 from more than 450 supporters.

Not only did the gifts far surpass the original goal of $25,000, the event also raised $25,000 more than last year. Beloit is touched by the fantastic response received from supporters and is grateful to be backed by such a strong foundation of alumni, parents, faculty, staff, and friends. These gifts help make ‪#‎BeloitPossible for the next generation of Turtles, Bucs, and Beloiters.

The unconditional support, enthusiastically offered by our alumni, parents, and friends is a tribute to the character of our community, and the value that we all collectively recognize in the mission we seek to advance. We at Beloit are privileged to have a community so willing to invest in the future of our great institution, and our students. For this, we are grateful,” said Mark Wold’95, Senior Director of Alumni & Parent Relations and Annual Support.

Thank you to all who supported Beloit College’s second annual Giving Day. As College President Scott Bierman often says, it’s “turtles all the way down.”


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Bayou via Belwah: America's Night Out for Gulf Seafood

November 29, 2010 at 5:59 pm

 

Beloit College dining services serving up some shrimp, gumbo in support of Bayou’s fishermen

Get your gumbo, and crawfish, and jumbalya (and maybe even some beads) on Wednesday night in Commons.

Beloit is one of only a handful of colleges participating in a nationwide event that evening that is intended to support, and spread appreciation for, the Gulf of Mexico fisherman putting the seafood on many of our tables.

“America’s Night Out for Gulf Seafood” is being organized by Dine America magazine. Peter Kraemer, head of dining services, says the college was invited to join up after the college’s fish vendor mentioned the event.

He says he was happy to participate in an effort aimed at reminding diners that the nets are back in the water, post-BP oil spill. “We’re happy to show our support, and use this as an opportunity to do something fun,” he says.

Tomorrow night's menu will include:

Cajun Rock shrimp and grits
Gulf caught MahiMahi with roast garlic crawfish cream or pecan butter
Chicken Gumbo
Red beans and rice
Tempeh Jambalaya
Hush puppies
Fried okra
Fresh green beans
Corn bread
Boiled new potatoes
Pecan pie
Sweet potato pie