The Wesleyan community celebrated the eat-local movement on Eat Local Challenge Day Sept. 24. Wesleyan’s Dining Services and several local vendors provided meals made entirely from local ingredients harvested within 150 miles of the university.
The menu included New England clam chowder, fried haddock and fresh cut french fries, whole spit roast pig with cranberry chutney, New England clam bake with steamer clams, corn and potatoes, vegan seitan hash, salad made from Long Lane Farm produce, wood fired pizza, blueberry and strawberry crisp, ice cream, apple cider, coffee and soda.
Vendors included Pierce Brothers Coffee Roasters from Greenfield, Mass.; Sid Wainer & Son Specialty Foods from New Bedford, Mass.; Dole & Bailey Northeast Family Farms from Woburn, Mass.; Horse Listeners Orchard from Ashford, Conn.; Jake’s Ice Cream from Nashua, N.H.; and Avery Soda from New Britain, Conn.
Photos of the event are below. (Photos by Hannah Norman ’16)