Greetings from the Block and Bridle Club! Our biggest fundraiser of the year, the Summer Sausage and Cheese Sales, has begun! Our club works hard on this fundraiser to make many of our scholarships, events, and activities possible.
Summer sausage and cheese makes an excellent and hassle free gift for the holidays. The delicious summer sausage is made here on campus in the University Meat Lab. The cheese is handcrafted at Bongards Creamery in Bongards, Minnesota, where a variety of traditional and specialty cheeses are produced. This year, Block and Bridle will be selling their Colby Jack, Mild Cheddar, and Pepper Jack varieties.
We will not be selling sausage and cheese on campus this year due to COVID-19 guidelines. You can pick up an order form from the Block and Bridle office in 120 Kildee Hall. Order forms are located just inside the door. The form can also be downloaded here: order_form_2020.pdf. Please return your completed order form and payment to the office in an envelope and place it in the slot in the safe by November 9th.
Orders can be delivered on campus or picked up at the Block and Bridle office from 9 a.m. to 4 p.m November 17th and 18th. Please indicate your preference on the order form. If you have any questions, feel free to contact one of the three tri-chairs listed below.
Gavin Cooper (319) 480-7882, firstname.lastname@example.org
Nathan Maternach (641) 414-2171, email@example.com
Charli Mosier (563) 886-4673, firstname.lastname@example.org
Students and staff in the ISU Meat Laboratory process, package and label the summer sausage for the Block & Bridle sale.