In 2010, Paul Quinn College tilled up the unused football field on its Oak Cliff campus and launched the "We Over Me Farm." The initiative, part of PepsiCo's Food For Good program, produces fresh fruits and vegetables to feed paul Quinn students and underserved areas of Southern Dallas that are desperate for nutritious options. 

Since then, the farm has become somewhat of a symbol of Paul Quinn's growing influence in the community. In turn, the community is finding ways to support the school. One of those ways is the A Community Cooks event at 6 p.m. April 19. 

Top Dallas chefs (Jeff Harris from Bolsa, Matt Balke from Bolsa Mercado, Janice Provost and Chad Houser from Parigi, Tim Bevins from Craft, Tre Wilcox of Marquee, Jason Maddy from Oak, Matt McCallister from FT33, Jon Stevens from Nosh, Randall Copeland from Ava, Central 214's Graham Dodds) will prepare their signature dishes among the rows of edibles at the We Over Me Farm.

Tickets are $75 and can be purchased via PreKindle. Attendees are welcome to come to the 5 p.m. ribbon cutting at 3837 Simpson Stuart Road celebrating the farm's expansion. Thanks to the contributions of the Associate Leadership Council of the Real Estate Council of Dallas, the Farm will now feature a greenhouse, solar lights, and an irrigation system. Those attending "A Community Cooks" will be among the first to witness the improvements.