More college kids eating local farm fare (AP)
AP - An earthy abundance from local farms comes through the loading docks of the Culinary Institute of America: sprigs of asparagus in the spring peas and beets in the summer apples and squash in the fall. The food — much of it taken from the soil the day before — provides fresh fodder from the Hudson Valley for the riverside school's five restaurants and classroom kitchens.
posted by Smile Community @ 5:07 PM
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