Mushrooms are having a moment. With a rise in mushroom-themed art, beauty, fashion, film, and culinary and wellness explorations, mushrooms’ popularity has risen exponentially in recent years. The collective fondness for ‘shrooms includes many of those on the college campuses we serve.
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Tucked away on the edge of campus, over a bridge and beside the athletic fields, lies The Farm at Butler, a gem within Butler University in Indianapolis, IN. Just shy of one acre, this agricultural oasis is a clear example of how urban farming can transform previously dormant land into a thriving ecosystem and classroom.
In this follow-up to last week’s post, we share the stories of three food hubs that demonstrate just how critical this model can be for matching supply with demand.
On the rise across the country since the mid-2000’s, food hubs are one solution to common barriers to getting local food into restaurants and difficult-to-access institutional markets. With a keen focus on selling to anchor institutions (long-term fixtures in communities, such as universities, hospitals, and school systems, that play vital roles in the local economy), food hubs coordinate the aggregation, distribution, and marketing of locally and regionally produced foods from a network of responsible producers.
We had the pleasure of interviewing Essence Sage Oyos from the Mesa Grande Business Development Council (BDC) to talk more about the work the BDC is doing to achieve the goals of the Mesa Grande Band of Mission Indians.
Twenty DePauw University first-years are spending the morning at the Ullem Campus Farm in Greencastle, IN. Rather than sitting in a classroom, they are outside enjoying the first wisps of fall, bringing shovels down into the rich soil to unearth the starchy golden gems below.
West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.
Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.
Located in Pomona, California, just up the road from the prestigious Claremont Colleges, Farm to Fork vendor Di Stefano Premium Cheese recently welcomed a group from Bon Appétit for a tour of their production facility.
In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.