Posts tagged local foods
Posts tagged local foods
"It’s an educational farm, so we want to get as many students here as possible." - Brad Mezler, farm director at the George Jones Farm in Oberlin, Ohio.
5/2/12 (Day 123):
dinner date with Sophia @ the Black River Cafe… their dinners there are SO GOOD. best dinners in town, imo
OSCA Local Foods Panel in Wilder 115 @ 5pm tomorrow night! Come one, come all, come hungrrrryyyy! We assume that what we put in our mouths is healthy for us and the environment because it’s coming out of a co-op kitchen and we all care about the environment… but where does our food really come from, and what does it take to make it out to us? What are the implications of prioritizing local over organic or the other way around? Many of the foods we might take for granted are going to be discussed, and our very own Local Foods Rep will be speaking to the pros and cons of quinoa, so come and learn! Wilder 115, Thursday (11/10), 5pm!
Actually, relevant to all of OSCA and Oberlin, too. Want to know where the delicious things that go into your belly come from? This OSCA local foods panel is for you!
As students head back to school in the coming weeks, Bon Appetit Management Company has found a new way for its chefs to include tasty summer produce in their menus throughout the fall and winter, and a means to further support local Ohio agriculture. For the first time ever, Bon Appetit chefs at Ohio’s Case Western Reserve University and Oberlin College will serve ripe summer strawberries and green beans to students in the fall and winter. This is made possible because fresh produce has been harvested all summer long and then flash-frozen in batches specifically for use later in the school year.
The program, a partnership between Bon Appetit and the Center for Innovative Food Technology (www.eisc.org), is known as micro-processing: the small-scale preservation of locally grown foods through freezing. The just-picked berries and green beans are flash-frozen for use in the colder months to come, helping to extend the longevity of the produce in Ohio, and also contribute to a more robust, year-round foodshed.
Things I like:
I crave fresh tomato sauce with basil in the summer. I chopped up all the tomatoes I had and cooked them down with a ton of basil, olive oil, and onions and served it on top of spaghetti with parmesan. This meal is my comfort food, even if it isn’t the coolest dish I could eat.
Today: 11:00 - 2:00 at Dascomb and Stevenson… Lunch prepared *completely* from ingredients within a 150 mile radius. (@OberlinProspies)