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Campus Farm Inaugural Dinner

Enjoying a meal of fresh and local food

April 24, 2013

Homemade butter, fresh flowers, checkered tablecloths, and live music--the Campus Farm is underway. On April 24, 120 DePauw students, faculty, staff, and community members celebrated the kickoff of the DePauw Campus Farm by eating a delicious meal prepared by Steve Santo, Linda Wallace, and the rest of the DePauw Dining staff at the LEED Gold Prindle Institute for Ethics. Thought the weather prevented the meal from being held at the Campus Farm, the celebratory mood persisted. Carol Steele, Director for Sustainability, said, "It has been a long time coming, and I can't even begin to thank everyone who had a hand in making this dream a reality."  

The DePauw Campus Farm is located two miles off of the DePauw University main campus. With dreams of expanding the farm to seven acres, this year's planting will begin with one acre full of fruits and vegetables. Students and dining service employees will assist in the planting and harvesting, and 10% of all produce will be donated to a local food pantry. As DePauw continues to expand its sustainability efforts, students are particular enthusiastic about learning about local food. “We love the Farmers Market, and we love that DePauw is going to be growing more local food, reducing the amount of miles from farm to plate and getting better tasting produce too” said Allison Orjala 14’.   

If the food at the Campus Farm dinner is any indication, DePauw is in for a treat. The meal began with fresh greens from Samuel Fisher Amish Farm in Bloomingdale, continued to mashed turnips from Indianapolis and chicken from Red Barn Farms of our vey own Greencastle. After three full courses, the meal ended with a European-style dessert of cheeses, jam, and bread from Trader's Point Creamery in Zionsville. "I can't get over the fact that the butter was churned this morning!" said junior Jocelyn Jessop. Hopes are high for future meals as DePauw readies for planting.