Students at Hampshire worked with the campus dining service to organize a special meal to demonstrate to the campus community what it really means to eat locally. On November 7, the college’s Local Foods Initiative teamed up with the dining service to co-host a meal that was environmentally friendly, promoted ties to the local community, and celebrated the tasty products of local food suppliers.
Everything from produce grown on area farms to root beer and ginger ale brewed at the People’s Pint in Greenfield, to bread from the Hungry Ghost bakery in Northampton was on the menu.
Catherine Craig 08F got involved with the Local Foods Initiative through her sister Anne Craig 05F, and decided to volunteer to helm this year’s feast with the help of fellow first-year students Lyla Denburg 08F and Alana Lewis 08F. Hampshire Dining Services Director Doug Sudnick worked with them to design the menu.
“There [was] lots of good stuff,” said Sudnick of the menu, which included local apples for apple crisp, local eggs for a frittata, and ice cream from Snow’s. "We [wanted] to have as many local products as possible for this time of year.”
Utensils, plates, and cups were all biodegradable, and leftovers were collected for composting.
Music was also featured at the Fall Feast, with students Baron Collins-Hall 08F and Anna French 08F playing mandolin and fiddle, respectively.