Local Harvest Dinner Celebrates
UNH Dining, Office of Sustainability
Partner With Local Producers for Sept. 22 Meal
Contact: Beth Potier
UNH Media Relations
Sept. 8, 2005
DURHAM, N.H. -- The mussels provencale come from the Isles
of Shoals, the tikka masala lamb is from Lee, the organic mesclun
greens are harvested right on the University of New Hampshire campus.
Even the bison chili is local, from American buffalo raised off
Durham Point Road.
UNH’s first-ever Local Harvest Dinner – a partnership
of UNH Dining, local producers, and the UNH Office of Sustainability
– celebrates local agriculture Thursday, Sept. 22 (4:30 –
7:30 p.m.) at Elements at Philbrook Dining Hall. The gourmet meal,
offered to all students on the UNH meal plan, is open to the public
($11 adults; $5.50 youth under 13).
“Our guests will enjoy a delicious meal made with fresh food
while they broaden their awareness of some of the benefits of supporting
local agriculture,” said El Farrell, Food and Society Initiative
program coordinator for the UNH Office of Sustainability. Significant
among those benefits, she notes, are supporting local economies
and maintaining the vibrant agricultural landscape for which New
Hampshire is known.
The Local Harvest Dinner offers cuisine both exotic and familiar:
From local cheeses, berries, and vegetables to farm-raised scrod
and mussels cultivated off New Hampshire’s coastline to locally
raised free-range chicken, venison, and bison. “I hope our
diners will be quite intrigued by what is produced right in the
area,” said UNH Dining area manager Dave Hill, who forged
relationships with several local producers for this event. A local
partner, the Durham Marketplace, is supporting the dinner, as are
the New Hampshire Farm to Restaurant Connection and the College
of Life Sciences and Agriculture (COLSA) at UNH.
While this Local Harvest Dinner is a first, the university’s
dining halls are no stranger to local products, said University
Hospitality Services assistant director Rick MacDonald. “We
buy everything we can from the campus,” he said, noting that
Woodman Farm apples and vegetables from the Organic Garden Club
are often on the menu. “We’re very intentional in how
we approach this aspect of our dining program. We try to support
the state of New Hampshire and the region.”
The Food and Society (FAS) Initiative works to improve the health
and well-being of community life through teaching, research, campus
practices and extension that support sustainable, community-based
food systems. As a project of the FAS, the Local Harvest Dinner
is a part of an effort to increase awareness of and support for
locally and regionally produced foods.
For more information about the Local Harvest Dinner, go to http://www.sustainableunh.unh.edu.