There Must Be Something in the Oysters

Oysters are “a staple of eastern North Carolina’s culinary heritage.”

What better way to connect with your community than an all-you-can-eat oyster roast? The South Lenoir FFA Alumni did just that on Saturday, Feb. 8. FFA Alumni and Supporters in the community were invited to the Lenoir County Livestock Arena for the annual “FFA Alumni Oyster Roast” between 5-8 p.m. This is the biggest fundraiser of the year, and it resulted in success.

About South Lenoir FFA

The South Lenoir FFA Chapter was chartered more than 50 years ago and currently has more than 245 members. The chapter’s advisors are Margo Harper, Mackenzie Ward and Nicole Fulcher. In recent years, the chapter has seen success when competing in Career and Leadership Development Events and revamping its agricultural education facilities.

South Lenoir FFA members who helped with the oyster roast.

About the Alumni

The South Lenoir FFA Alumni Chapter was rechartered in 2021. Its current president is Lisa King, who graduated in 1980. King currently works as a substitute English teacher and owns a family farm that grows row crops and has poultry houses.

“The alumni help us in many ways,” says South Lenoir FFA Vice President Adilee Rich. “They are the reason we can afford to go on a lot of the field trips we attend or compete in different events throughout the year. We are super thankful for them.”

The Oyster Roast

During this event, the chapter offers attendees all-you-can-eat fish stew, low country boil and chicken and rice as well as steamed oysters. The only condition is attendees must bring their own oyster shuckers. When asked why they chose oysters, Harper says, “They’re a staple of eastern North Carolina’s culinary heritage.”

Typically, the event serves approximately 250. It is a night of fun and celebration of the impact that FFA has on its members. “We get to connect with our community and, at the end of the day, it feels like a big family dinner,” Rich says.

South Lenoir FFA member Chad Pike has grown through this event in the last three years. From his perspective, “There must be something in the oysters.”