Lobster, Clam Bake Highlight of Eat Local Challenge

Hundreds of students, faculty and staff attended the Eat Local Challenge, held Sept. 26 on Andrus Field. All food served was sourced or harvested from within 150 miles of Wesleyan’s campus.

During the 13th annual Eat Local Challenge on Sept. 26, Wesleyan students, faculty and staff dined on a midday meal made entirely from local ingredients.

The event challenged Bon Appétit Management Company staff to create a meal from products and ingredients harvested within a 150-mile radius of the campus. The meal included produce, meat, dessert and drinks from local farmers, ranchers, food crafters and fishermen.

Food included house-smoked pork-belly bacon from Lucki 7 Livestock Co. in Rodman, N.Y.; Bloomsday cheese from Cato Corner in Colchester, Conn.; lobster, little-neck clams and mussels from Damariscotta, Maine; apple cider-glazed chicken and baked corn from Horse Listener’s Orchard in Ashford, Conn.; potatoes from Szawlowski Farm in Hatfield, Mass.; butter and cream from Ronnybrook Farm Dairy in Ancramdale, N.Y.; turkey burgers and baked berry cobbler from Ekonk Hill Turkey Farm in Sterling, Conn.; rosemary focaccia bread, prepared with graham flour from Kenyon’s Grist Mill in Usquepaugh, R.I.; among much more.

Photos of the Eat Local Challenge are below: (Photos by Olivia Drake)