GAMBIER — The benefits and challenges of utilizing locally-grown food were discussed at the first of three Visits series at Kenyon College on Tuesday, sponsored by the Rural Life Center. “From Farm To College” was the theme of the forum, hosted by Rural Life Center Director Howard Sacks.
Kenyon College student Rebecca Katzman, who was at the helm of the college’s research efforts on this topic in the past year, led the discussion, while serving as panelists were Fran Conard, local beef producer; John Marsh, sustainability director for AVI Food Service; and Meagan Worth-Cappell, executive chef at Kenyon College.
“Kenyon College has been extraordinary in its efforts to bring local food to the dining hall,” said Sacks in introducing the panel. “We have become a national leader in this area. People have come to our door all the time trying to figure how we do what we do.”