PSU news by
Penn State's student blog

Topics

About

Redifer to Host Locally Sourced Meal

Tonight from 5-8 p.m., Redifer commons is hosting a meal in conjunction with several members of the local agricultural community here in Centre County. James Eisenstein of Jade Family Farm, Mark Maloney of Greenmoore Gardens, Katherine Watt of Spring Creek Homesteading, Laura Young of The North Atherton Farmers’ Market, and several students began planning the meal nearly a month ago.

According to Rachel Hoh, a senior Community, Environment, and Development Major, the goal of this meal is multifaceted:

“First and foremost, the aim of this meal is to introduce students and members of the Penn State community to the bounty of Centre County farms and local businesses,” Hoh said. “Second, the success of this first meal will serve as a catalyst for future meals featuring locally sourced goods, with an end goal of regular incorporation of more local sourcing in the dining halls.”

The menu looks delicious, and at this point in the year I’m sure everyone would welcome a change from the usual dining hall faire. The dinner is also perfectly timed if you’re still trying to find ways to spend the rest of your meal points before they’re gone forever (because one can only eat so much Creamery ice cream). The price with a meal plan includes a $7 up charge along with the regular discounted dinner price for a total of $11.25. If you don’t have a meal plan you can still indulge but it’s going cost you $20.25 (or you can always beg your on campus friends to pay for you with their extra points).

Here’s the proposed menu:

  • Crispy Pork Shank with Pineapple/mustard glaze (local pork from Hog’s Galore)
  • Firecracker Apple Sauce (PA apples)
  • Roasted Russian Banana Fingerling Potatoes (local, organic from Green Heron Farm)
  • Green Spring Salad with Ginger Vinaigrette featuring: Baby Mixed Greens (local, organic from Tait Farms), Pea Shoots (local, organic from Green Heron Farms), Asst. Baby Chards (local, organic Green Heron Farms), Ginger Vinaigrette (local from Tait Farms)
  • Organic Fettucini with Basil Pesto (Fasta Pasta Co.)

If you’re interested in reading more about the different ways students are trying to make Penn State more sustainable check out our recent posts about The Real Food Challenge and the Student Run Farm.

Your ad blocker is on.

Please choose an option below.

Sign up for our e-mail newsletter:
OR
Support quality journalism:
Purchase a Subscription!

About the Author

Catie Simpson

Catie is a junior majoring in Human Development and Family Studies. She's also the resident townie and culinary enthusiast due to a brief stint at the CIA (the culinary school not the secret government agency). She currently works at a Baby Temperament Lab on campus where she tries to get babies to do dangerous things. She's also on the twitter.

Comments

Other posts by Catie

IHOP: Worth The Wait (And The Weight)

Having never been to an IHOP before, I awaited it’s arrival to dear old State College with apprehension and excitement. After push back upon push back it seemed like we were doomed to be IHOP-less forever. But then suddenly, and without warning, “poof”. It appeared.

Hot Pot Hot Spot

Brewing Beer In The Happiest Of Valleys

Changes Introduced To Hazing Penalties Through ‘Tim’s Law’

Tim’s Law adds stricter penalties for hazing, as well as provides requirements for institutions and includes immunity for those who call for medical attention in hazing emergencies.

Penn State Fraternities’ CPR Training Is ‘First Step’ Toward Safer Greek Life

After 12 months, what began as an English 202 project is making Greek Life safer.

Send this to a friend