For the past few months, members of the Ball State University clay guild have been molding hand crafted bowls for this year's 6th annual Chili Bowl Wednesday in the Atruim from 11 a.m. to 1 p.m. For $7 each customer will get a handcrafted bowl to keep filled with a chili of their choice and a small drink.
"Each bowl takes a couple of days to make, glaze and fire," Clay Guild Vice President Collette Spears said. "The glazes used on the bowls are food based, meaning you can eat out of them and reuse them as many times as you want. They are dishwasher, microwave and oven safe."
Over 500 bowls have been prepared for the event to accompany the 500 servings of chili prepared.
Atrium chef, Aaron Gnap, is in charge of making the chili. There are three types of chili that will be served including regular, vegetarian and white chicken.
The idea for Chili Bowl came about from another event hosted by surrounding college campuses called the Empty Bowl, assistant professor of art Ted Neal said. The Empty Bowl events take simple meals, such as soup and bread, and put them in homemade bowls to help people understand the type of meals served at homeless shelters.
Last year, the event raised $2400 to $2800 Neal said.
The event has been growing since its first year and has now become a popular event on campus. Neal said 75 percent of the money goes towards the Muncie Mission and the Second Harvest Food Bank, 25 percent goes towards the clay guild and the amount left over goes towards the Atrium for their help and assistance throughout the event.
The Chili Bowl does not accept Ball State dining meal swipes, but will accept Cardinal Cash, cash, credit or debit cards.
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