Blog: Local food

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S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.

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My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.

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When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]

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A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.