On Sept. 24, Wesleyan's dining service Bon Appétit challenged itself by creating a meal using ingredients sourced within a 150-mile radius of campus. The result was the 14th annual Eat Local Challenge. This year's menu included steamed lobster, mussels, corn, potatoes, haddock tacos with curtido slaw, clam fritters, wood-fired rotisserie chicken, smoked pork sandwiches, blueberry crisp, pork belly, turkey, cucumber and tomato salad, barbecue seitan, fresh greens, butternut squash stew, and fresh fruit. Food was sourced from Horse Listener's Orchard in Ashford, Conn.; Maine Sea Salt Company in Marshfield, Maine; Mi Terra Tortilla Company in Hadley, Mass.; Lakeside Farms in…