Environmental Club hosts 'Earth Day Extravaganza' at Shippensburg University


The “Earth Day Extravaganza” included live music, a tie-dye shirt station, multiple campus clubs, off-campus organizations and a bike-powered pottery wheel.

The sky was filled with thick clouds and representatives from the Environmental Club hoped in vain that it would clear up. One of the activities to promote green energy at the “Earth Day Extravaganza” on Thursday, April 18, was a solar cooker that got most of its energy from the sun.

As the day continued, the cloudy skies were there to stay.

Fortunately, the Environmental Club had 30 other vendors and clubs to provide other activities promoting green energy and environmental awareness.

“Last year we had 15 booths, and the year before that, we only had eight booths. So it has doubled this year,” said Sarah Komisar, president of the Environmental Club.

According to Komisar, this was the first year they had live music. Ben Culbertson, art professor and adviser to the Environmental Club, thought of the idea along with his wife, Gail.

This was also the first year they had organizations come from off-campus locations, Komisar said.

“We have the Capital Area Beekeepers Association, the Appalachian Trail Museum — that’s who we’re donating all our donations to — and the Watershed Association is here,” Komisar said.

Aside from the many off-campus associations that were there, many clubs and organizations on campus were in attendance.

According to Rod Swan, Environmental Club secretary, and Paul Dascher, Environmental Club treasurer, other clubs in attendance were Farm Club, Biology Club, Adventure Club and the Geoenvironmental Student Organization.

Other stations that were popular included a tie-dye T-shirt station, a bike used to power a pottery wheel and the Grace B. Luhrs University Elementary School plant sale.

In addition to the bike-powered pottery wheel, there was also a bike-powered blender used to make smoothies. According to Komisar, the food supplies were donated by Reisner Dining Hall. The Environmental Club also applauded the steps Reisner is taking to reduce its carbon footprint.

“They’re doing their best to be environmentally friendly and they’re really on top of their game,” Swan said. “They are coming up with new ideas.”

Komisar wants to have an even bigger event next year. The Environmental Club plans to invite more off-campus vendors and work with clubs they have never had before.

For more information on the Environmental Club, contact it at enviro@ship.edu.

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