Feb. Issue of We Be Jammin’ Newsletter Available

Feb. Issue of We Be Jammin’ Newsletter Available

Feb. Issue of We Be Jammin’ Newsletter Available

February 23, 2017

A senior capstone project comprised of five agricultural science majors, We Be Jammin’ is a jam-, jelly-, and butter-making business that provides customers with locally sourced products. Check out the February issue of their newsletter, “The Spread,” to see their current product offering ranging from Gooseberry Jam to Jalapeno Jelly to Pear Apple Butter.  The member spotlight features Deianeira Burgess, a senior double major in agricultural science and biology who creates We Be Jammin’s recipes and finds local fruit for their products.

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Jelly, Jam and Butter sold by We Be Jammin, a senior capstone project

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