The previous post was by Maisie Ganzler, director of communications & strategic initiatives.
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Today is our second annual Eat Local Challenge. Last year’s Challenge was a huge success but this year’s menus are unbelievable. Our chefs have really gone above and beyond. The event requires each cafe to serve a meal made completely of local ingredients. EVERYTHING must be from within 150 miles of the kitchen. That means to make a sandwich, the chef not only has to find a local baker (or make the bread him/herself), the wheat has to be grown locally, the yeast must be local, etc. Then, if they want to use mayo, they’ve got to find local eggs and oil. You get the picture. The only exception is salt. Just scanning the menus, I’ve already learned things about the local bounty in different areas. For example, Bon Appetit at Duke University is serving local mahi mahi. I had […]