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An Internship at The Grey: Learning Sustainability through Oysters

2024-12-05

Corgan Dehoog, hailing from Boynton Beach, Florida, holds a Bachelor’s in Hospitality and Tourism Management. His internship with The Grey restaurant in Savannah, Georgia, was a remarkable collaboration involving partners E.L. McIntosh & Son in Townsend, Georgia, and Three Sisters Organic Farm in Bluffton, South Carolina. This opportunity allowed him to delve deep into the world of food bounty and its various aspects.

Internship Highlights and Experiences

The main goal of this internship was to gain insights into the history, farming, fishing, harvesting, and preparation of the natural food bounty in the coastal south and low country of South Carolina and Georgia. Corgan actively participated in every component of the "farm-to-table" concept. He assisted oyster farmer Ernest McIntosh in harvesting fresh oysters and was involved in the Oyster South festival in Atlanta. He also helped Buddy Coleman and his wife Priscilla at Slow Road Farms prepare buckets of golden oyster mushrooms. After the farming activities, he worked at The Grey restaurant, which has been recognized among the 30 best restaurants in the world.Each day was a unique adventure. Sometimes he was plating dishes at the restaurant, knowing that guests had paid dearly for them. Other times, he was building oyster cages with a staple gun or weeding rows of kale. The variety of tasks made every day exciting.The circularity of the internship was truly remarkable. Starting at The Grey, then visiting the farms and witnessing the entire process, and returning to The Grey gave Corgan a new perspective on food. He bagged and tagged oysters at the farm and later saw them being shucked and sold at the restaurant.

Identifying Good Oysters

When collecting wild oysters in Georgia, they must be at least two inches long for collection. For personal consumption, this is the main criterion. When selling to restaurants, the oysters should look good, with no barnacles, large clusters, or excessive algae. Hollow oysters need to be eliminated by checking for cracks or holes and testing the sound. After shucking, an oyster with a good amount of water is preferred as it contains most of the flavor.

Connecting Work to Academic Learning

During his academic career, Corgan studied the concept of food circularity, which considers the entire life cycle of food, including its societal and environmental costs. Seeing this concept in action at The Grey restaurant and local farms was fascinating. He learned about the importance of oysters for ocean and marsh health and gained a better understanding of what being a certified organic farmer means and its impact on crops. With the recent hurricanes, he also became more aware of how the climate affects local farmers and the need for relief and support.

Advice for Seeking Scholarships and Internships

Internships are not just about boosting resumes; they are about experiences. Look for opportunities that align with your interests and goals. Don't choose them just for the sake of impressing employers. Even if you don't enjoy a particular job, realizing what you don't like is an important part of your career journey.

Having a Mentor

Corgan has been fortunate to meet many great professors and professionals throughout his career at the Chaplin School. He specifically highlights Dr. John Buschman, who teaches corporate social responsibility and is a leader in food rescue. Dr. Buschman has provided him with numerous opportunities and has helped him grow in the fields of sustainability and food circularity.

Looking Ahead

This internship has had a profound impact on Corgan's life and perspective. It has taught him the importance of living life in a way that makes him happy rather than just chasing a goal without considering the journey. The experience of getting food from its source, seeing it properly prepared, and sharing it in a way that celebrates the people and place has given him a new appreciation. As he begins his master's degree in hospitality as part of the Chaplin School's 4+1 program and aims to take a management position in the restaurant industry with a purveyor supporting the farm-to-table movement, he will carry this newfound wisdom with him.Dehoog prepares to check oyster cages on the marsh.Fresh oysters are collected in baskets.Dehoog harvests vegetables while a cat relaxes on her back.Fresh okra harvested by Dehoog is used at the The Grey restaurant.

Washington (TNND) witnessed a significant development on Thursday as several companies announced recalls of whole fresh cucumbers and foods containing them. This came in the wake of a salmonella outbreak that had affected multiple states the previous week, as reported by the Centers for Disease and Control (CDC). The CDC emphasized the importance of checking one's home for recalled cucumbers and related foods like sushi, salads, wraps, and veggie trays. It was advised not to consume these items. Additionally, the CDC recommended washing items and surfaces that may have come into contact with the recalled cucumbers using hot soapy water or a dishwasher. The agency promptly listed the companies and all impacted products on its website.

Update on Recalls

A week prior, cucumbers shipped to the U.S. and Canada, along with organic eggs sold in 25 Costco stores in five southern U.S. states, were recalled due to potential salmonella contamination. Nearly 70 people fell ill due to this outbreak, with 18 being hospitalized across 19 states. Thankfully, no one has died. A map from the CDC shows that Montana had the highest number of cases, with 16 people falling ill. Colorado had 8 cases, Oregon had 7, and Washington, Texas, and Massachusetts each saw 5 cases. South Dakota had 4 cases, Wisconsin had 3, Iowa, Illinois, Utah, and Wyoming each had 2 cases, while Alaska, California, Nebraska, New Jersey, New York, Ohio, and Pennsylvania each had 1 case. The agency suspects that produce grown in Sonora, Mexico, by Agrotato S.A. may be the culprit.

FDA's Role

A recall announced on November 28 by the U.S. Food and Drug Administration was linked to this outbreak. SunFed Produce, based in Arizona, recalled cucumbers sold between October 12 and November 26. This recall occurred after the FDA informed SunFed of associated illnesses reported between October 12 and November 15. People who purchased cucumbers during this period should check with the store where they bought them to determine if the produce is part of the recall. The agency urged the public to seek medical attention if they experienced symptoms such as diarrhea and a fever higher than 102F, diarrhea for more than 3 days, bloody diarrhea, excessive vomiting that couldn't be controlled, or signs of dehydration like a lack of urination, dry mouth, and throat.

Recovery and Ongoing Investigation

The CDC stated that most people will recover without treatment within four to seven days. Meanwhile, the FDA's investigation into the matter is still ongoing. This ongoing effort aims to uncover more details and take appropriate measures to prevent further spread of the salmonella and ensure food safety.

The Nevada athletic department's two-decade-long pursuit of an all-sport indoor facility reached a significant milestone on Thursday. The Nevada Board of Regents approved a new student fee to provide crucial funding for this much-anticipated project.

Key Steps in the Approval Process

During a quarterly meeting at UNLV, the 13-person Board of Regents approved a $3.50-per-credit athletics and recreation fee. This fee would serve as the main revenue source for the projected $25 million facility. Just one regent voted against the proposal. The fee is expected to generate $1.68 million per year and help fund $18 to $20 million of the project, with the remaining $5 to $7 million to be raised through private donations.This fee will not only fund the construction of the indoor facility but also provide new playing surfaces at Wolf Pack Park and the John Sala Intramural Practice Field. UNR president Brian Sandoval and athletic director Stephanie Rempe were in Las Vegas to present the proposal, which received strong support from dozens of attendees during the open comment section. Current Wolf Pack athletes, UNR students from Reno, and representatives from the ASUN student government all spoke in favor of the fee.There was a last-second change during the debate when Tania Akter, the president of UNR's Graduate Student Association, requested that graduate students be exempt from the fee. Regent Carol Del Carlo proposed that graduate students pay only $2 per credit. However, after thorough discussion, this change was rejected, and graduate students will also be subject to the $3.50 fee. Sandoval also mentioned that the fee could potentially increase to $3.50 per credit but could be lower depending on interest rates.Since the turn of the century, Nevada has been in need of an indoor facility. It is one of the 12 FBS schools without such a facility and the only FBS football program in a cold-weather climate lacking an indoor practice space. The new facility will be a pre-fabricated metal building with 110 yards of turf, storage, drop-down nets for baseball/softball, and a small lobby. It is the most cost-effective option.

The Impact on Nevada Football

Nevada football will be one of the primary tenants of the facility and will have a dedicated place to practice during winter snow and summer heat. It will also have a home on poor air-quality days when wildfire smoke pours into the Truckee Meadows. Coach Jeff Choate emphasized that in the past 15 years, only $5 million has been invested in football infrastructure out of a total of $23 million. This new facility will be the first sport-specific investment in a long time and will benefit all sports on campus.

Benefits for Other Sports and Students

The indoor facility will not only serve Nevada football but also be a home for the school's club and intramural teams, providing additional student hours. According to the school's research, students currently use Wolf Pack Park and John Sala twice as much as the athletic teams. An indoor facility could reduce unused hours and enhance the campus experience for students.This is not the first time Nevada has sought approval for a student fee to support the construction of a fieldhouse. In 2013, students voted to approve an initial $30 annual fee that would increase to $60 per year. However, they did not raise the required private money to complete the $25 million project. This time, the fee went directly to the Regents for approval.In conclusion, the approval of the new student fee is a major step forward in Nevada's quest for an indoor facility. It will have a significant impact on the university's athletics programs and provide a valuable resource for students and athletes alike.