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Last Updated: November 5, 2012

Farm to Fork Dinner

Farm to Fork Menu

The food we eat is largely comprised of ingredients that have been produced and grown in farms. However, the food on our tables rarely reflects the freshness of the land in which it was cultivated. It’s often that the ingredients we buy from the store have traveled many miles—sometimes even from towns or countries we have never heard of—before reaching supermarket shelves.

On November 7th, UO dining is bringing the freshness of the farms back to our plates with its fifth-annual Farm to Fork event.

During dinner hours, the dining halls of Carson and Barnhart will be filled with colorful, delicious, and healthy dishes—all comprised of ingredients locally produced in Oregon. There will be tomato sauce made from the tomatoes grown at the UO Urban Farm, butter-glazed chicken from Draper Valley Farms, and grilled lamb chops from Anderson Ranches in Willamette Valley. There will be sweet treats including pear and hazelnut frangipane tart, made from pears grown at Orchard View Farms in Hood River, and pumpkin muffins with cream cheese frosting from Springfield Creamery.

Paolo Bocchio, a sophomore at the University of Oregon, who attended last year’s Farm to Fork meal, says he is looking forward to the local dishes this year. “Local foods are fresher; they taste better,” he said, “I remember the desserts from last year were really good, too.”

Apart from a delicious meal, Kathleen Darby, a UO sophomore, emphasizes the importance of supporting local food. “I want to attend Farm to Fork because I believe it’s important to support our local farmers. Local foods are healthier, and it’s also a more self-sufficient way of eating. It benefits not only ourselves, but our community.”

Tom Driscoll, Director of Food Services, agrees. “When we eat locally, our environmental footprint is reduced. Plus, Farm to Fork educates students about where their food comes from. We wanted to bring attention to the local bounty in our area.”

And bring attention to the local bounty they will: at Farm to Fork, not only will local produce be featured, but also the farmers themselves. There will be local venders from the area who will give samples of their locally grown foods throughout the evening.

Farm to Fork is not only an opportunity to try new and delicious foods, but also a chance to appreciate food that is produced locally—food that is not only beneficial to our health, but to our environment as well.

And, as Tom Driscoll says, “There’s nothing like a fresh tomato.”

By: Katherine Marrone