Bowl-carrying students, faculty and community members formed a line across the Atrium cafeteria today from 11 a.m. until 1:30 p.m. eagerly waiting to receive their portions of regular, chicken or vegetarian chili. Racks of bowls were being carted in periodically by excited members of the Ball State University Clay Guild, the organization responsible for the 3rd annual fundraiser.
Ted Neal, the faculty adviser for the group, oversaw the fundraiser today bearing an earnest grin. He said that the process for this event has been long and tedious. The guild has been "throwing" bowls for the past four to five months in preparation for toda, he said. The only problem of the day was that the lines were full and the chili was constantly needing to be resupplied.
The Atrium staff cooperated with the Clay Guild today for the fundraiser and allowed students to use their meal cards to purchase the chili and then distributed the money into the Clay Guild's account. The cost of the event was $7, for which students received a portion of chili, a small drink and a custom bowl from the art department. Ball State University's Chef Jason Reynolds served every customer their bowl of chili during the two and a half hours and felt that this year's went just as smooth, if not more efficient, than in years before.
The day began with a supply of roughly 480 bowls and ended with only about 50 leftover. Five of the $7 goes toward the fundraiser, leaving the guild with about $2,150, half of which will go into their funds for visiting artists that the art students will enjoy and the other half will be donated to the Muncie Mission, Second Harvest and Little Red Door, a breast cancer agency.
At the conclusion of the event Tim Compton, the undergraduate co-president of the guild, said he was happy about the money that was raised towards both their education and for local charities.