New WTAMU Students to Participate in Maroon Hearts Project for Community

Aug. 24, 2018

CONTACT:    Missy Macon, 806-651-4020,     
                      Dr. George Pacheco Jr., 806-651-2350,

COPY BY:     Rana McDonald, 806-651-2129,

New WTAMU Students to Participate in Maroon Hearts Project for Community


CANYON, Texas—More than 400 new students at West Texas A&M University will learn the value of community service Saturday, Aug. 25 when they divide and pack up pounds and pounds of rice, beans and macaroni for the University’s Maroon Hearts Project.

The event begins at 1 p.m. in the Jack B. Kelley Student Center, Legacy Hall as part of the annual Buff Branding for new students. The project is designed to help combat food insecurity for families across the Texas Panhandle. New WTAMU freshman students participating in Buff Branding will pack red beans and rice and macaroni with tomato basil sauce into more than 50,000 meals to donate to two local food banks—the High Plains Food Bank and the Buff Pantry, which is housed in the Catholic Student Center.

“West Texas A&M University is committed to helping students find a way to engage in experiential learning during their time on our campus,” Dr. George Pacheco Jr., director of experiential learning and Campus to Community, said. “Participating in the Maroon Hearts Project introduces the idea of community service and involvement to students as soon as they reach campus. We hope this prepares them for many more of these kinds of opportunities during their time at WT.”

The Maroon Hearts Project is under the leadership of Rogers LEAD WT students and sponsored by the Office of Campus to Community and the Office of Student Enrollment, Engagement and Success. The University’s residential halls opened Thursday, Aug. 23. Buff Branding activities began later that day and will continue through Saturday evening. Classes begin Monday, Aug. 27.

For more information, contact Missy Macon, leadership coordinator and Rogers LEAD WT director, at 806-651-4020, or Pacheco at 806-651-2350.


Post a Comment