On Sept. 23, Wesleyan celebrated the 15th anniversary of Bon Appétit's Farm to Fork program during the annual Eat Local Challenge. Bon Appétit, Wesleyan's campus dining provider, served a menu with all local ingredients. All food — including produce and meat — came from farms or suppliers within a 150 radius of campus. The menu included New England clam chowder, fried haddock and chips, clam bake, roasted pork, BBQ seitan with rosemary potatoes and mushrooms, wood-fired pizza, steamed potatoes and corn, farmhouse salad and strawberry and blueberry crisp for dessert. Students also voted for their favorite farm. The winner, announced next week, will…