Gearing up for 5th Annual Feed The Difference

This past week I’ve been doing a lot of running around and making phone calls to ensure that all of the fantastic local products we’re using for our Feed the Difference meal would find their way to our walk-ins and shelves before Tuesday.  It’s easy to forget, sometimes, that food isn’t just something we buy from the grocery store or a distributor, food is life. Feed the Difference is one opportunity we have to really take the time to appreciate the people that grow our food, the places our food comes from, and the impact that our eating decisions have on our world.

In sitting down to write the menu for our FTD dinner here at Guilford, I was struck by the number of choices we have for good clean food. There were so many choices available we just couldn’t include them all, how cool is that? I also realized that while I’m fortunate enough to be able to go out to the farms we buy from and shake hands with the incredible people that raise the food we serve, our customers rarely get to have that experience.  To help with that, I’ve come up with a couple of ideas.

First, there’s the market. During the FTD dinner, we will have a couple special guests in the dining hall. Korey Erb, the Guilford Farmer will be around to sell a few of his wares and talk to you about what he grows and how he grows it. We’ll also have Robert Roth from LOAF bakery here to sample some of his incredible bread that we’ve just started using. And last, but not least, we’ll have some representatives from the Campus Kitchen Project on hand to help us take a look at how much food we waste, and their special way of putting food that would otherwise be wasted towards feeding the hungry.

Second, I thought this would be a great time to launch a Featured Farmer program.  Throughout the dining room for FTD, look for signs that share the story of the incredible farmers we buy from. Take the time to appreciate the fact that each tomato or leaf of lettuce was picked very carefully by hand.  When you bite into the BBQ we’re making from the pork from Cane Creek Farm, think about the work farmer Eliza Maclean had to do to raise those hogs in a pasture instead of a cage.  I think hearing these stories will make the food that much more enjoyable, so to that end, I’ll be doing a monthly feature of one farmer and the food we buy from them.  Check back here, or on signs in the dining hall for the stories of where your food comes from.

We are truly fortunate to have so much incredible food being raised right here in our own back yard. Thanks for taking the time to share it with us!

We look forward to seeing you on Tuesday!