News

University of Montana program boosts profits for area growers. "Farm to College"

One man’s trip to Italy, where he tasted the simple flavors of local, fresh food, is having a positive impact for some Montana farmers, including two local growers — Mark Bausch of Bausch Potatoes and Dean Folkvord of Wheat Montana.

Mark LoParco, the director of university dining services at the University of Montana, said the trip made him a convert to fresh, locally-grown foods.

So, he was very receptive when four UM students approached him in 2003 about bringing local foods into the dining hall.

By MARGA LINCOLN – IR Staff Writer

Full Story: http://helenair.com/articles/2007/05/13/helena_top/a01051307_01.txt

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The whole meal

by Dashka Slater

Alice Waters is crusading to change not just what kids eat, but what they learn.

The building where Alice Waters wants the 900 students of Martin Luther King Middle School in Berkeley to eat their lunch is currently a construction site, surrounded by chain link fence, a sign that says No Trespassing, and piles of brick and rubble. Lying in the dirt and cement around its rim are remnants of student lunches: a discarded Styrofoam instantnoodles bowl, a paper fast-food wrapper smeared with mustard and ketchup, a potato chip bag, a juice box, a can of Coke, candy bar wrappers, a bottle of Gatorade. These are the kinds of lunches that Waters—co-founder of Chez Panisse and instigator of the "fresh-local-seasonable-sustainable" mantra that has revolutionized American cuisine—would like to see eradicated from the face of the earth, and they were eaten in a way she finds not just troubling but unequivocally wrong—shoveled in while perched on a series of stone steps under a cloudy sky with the din of construction in the background.

Full Story:
http://alumni.berkeley.edu/calmag/200705/slater.asp

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