With Memorial Day in the rearview mirror and graduations taking place, it’s time for the summer edition of the Nicholas Meat Quarterly. In this edition, you’ll find some sage advice from our employees for local graduating seniors. We also feature some tips on adding protein to your diet. Additionally, we’ve gathered some interesting facts about beef and dairy and how these industries power people and Pennsylvania.

Celebrating 2026 SVRCS Seniors

As seniors at Sugar Valley Rural Charter School (SVRCS) prepare to walk across the graduation stage on Wednesday, June 3 at 6 p.m., we want to pause to recognize this accomplishment and share a few reflections for these young adults to carry with them on the journey ahead.

We celebrate SVRCS as well. This year marks the 25th year that graduation has taken place at the local charter school. In 2001, the very first graduation only had one (yes ONE!) graduating senior. This year that number is 34!

As for words of advice to graduating seniors, our employees had several. For example, Jose Grimaldo from fabrication said students should “take time to evaluate your surroundings to help determine what your next goal in life might be.” Whereas Connor Ohl from maintenance advised that students should “be responsible and plan ahead.”

Reina Tiomico from HR shared this reminder, “Every decision and action you take has important consequences, so be careful with your life choices.”

Alexis Carrasco, who has been with Nicholas Meat for four years and works in the quality assurance department, suggested that seniors should “never settle for less than what’s needed.”

Drew Garion, a forklift operator in shipping, has been with Nicholas Meat for almost five years. He suggests that students continue to learn. “Your education and self-mastery are a lifelong journey – there is no ending to it,” he said.

Read the full story at Summer Nicholas Meat Quarterly. Other stories in this edition include:

• How Do I Add Protein to My Diet on a Budget
• Beef & Dairy: Powering People & Pennsylvania
• Recipe: Flat Iron Steaks with Grilled Corn & Cumin-Lime Butter

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