By Katy Gerace, Materials Science and Engineering freshman
Redifer Dining Commons hosted its once-a-semester local meal on September 22. All food was sourced within 150 miles of Penn State and prepared into a delicious, home-cooked meal! The meal hosted 170 diners, the highest number at a local meal yet.
The highlight of the evening, however, was the hydroponic lettuce that was grown right here in one of the greenhouses at Penn State. The Student Farm Club harvested 24 pounds of fresh lettuce and herbs on September 21 and delivered it directly to Redifer Dining Commons. The lettuce and basil were served to students at the Local Meal less than 36 hours later.
Ben Chronister, a sophomore in Landscape Architecture and Student Farm Club member, enjoying the local meal in Redifer Commons.
Chef Stephane Gawlowicz was so impressed with the quality of the lettuce that instead of chopping it up into a salad, he left the leaves whole and simply drizzled an herbed salad dressing on them before adding several slices of heirloom tomatoes.
The local meal featured whole lettuce leaves from the Romaine lettuce grown by the Student Farm Club.
The Local Meal was an exciting event for the Student Farm Club because it enabled the club to not only promote its future plans and goals, but to finally demonstrate the result of its efforts: fresh, local food accessible to students.
In addition to purchasing a delicious dinner, students could also purchase apples, apple cider, and a variety of produce from the “farmer’s market” offered by the dining commons. I saw many students crunching on apples and enjoying a glass of sweet, cool apple cider. Not only was the Local Meal supporting the first student grown produce at Penn State, but also the local farmers in the community.
Fresh fruit from local farms was available for purchase as part of the local meal.
While the Local Meal was an exciting event for every member of the Student Farm Club, it was especially exciting for Keirstan Kure, club president. As I enjoyed the dinner with her and some other friends, I couldn’t help but notice her happiness and enthusiasm for the event.
Keirstan Kure and Chef Stephane pause for a photo with a sample head of lettuce.
Between the hydroponic lettuce system that she established for this project, and the Green2Go program she started through her Housing and Food Services internship, she was simply ecstatic – especially when she saw someone eating the Local Meal out of a Green2Go container!
Katy Gerace and Sienna McNette (freshman Biomedical Engineering major, SFC member) enjoying the local meal.
The Local Meal was a wonderful way for students at Penn State to gain a greater awareness about where their food comes from, thanks to the local farmers represented, and the group of students who represented the Student Farm Club. The club has already started another crop of lettuce, and we are currently brainstorming new crop ideas and hydroponic systems for when we expand production in the renovated greenhouses in October. With the first crop harvested, sold, and savored, we can’t wait to do it again!