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FEED THE DIFFERENCE
Caf event showcases local food
Continued from page I
more environmentally responsible practic
es, such as reducing the need for disposable
coffee cups and eliminating the use of food
trays to cut down on food waste and water.
Diners now have something else to rave
about; the "Feed the Difference" event, held
on Sept. 24, earned resounding praise from
students looking for wholesome foods that
simultaneously nourish both our stomachs
and our green-fiend consciences.
"Everyone we talked to was thrilled with
the results," said manager Greg Retz when
asked about student response to the event.
Sponsored by several local farmers and
artisans, "Feed the Difference" provided
an outlet for Meriwether Godsey to inform
diners about the local businesses that pro
duce the food and the practices they employ
to ensure quality and sustainability.
The company's use of locally produced
foods means ingredients spend less time in
storage arid transit. This guarantees quality
in freshness and cuts down on the energy
needed to store and transport food.
Of the foods on the menu that evening,
no items had to travel farther than 56 miles
to reach Guilford and most traveled less
than 30 miles.
For Meriwether Godsey, quality and envi
ronmental consciousness start at the source.
Goat Lady Dairy, one of many food suppli
ers with whom MG is partnered, keeps its
goat herd small to ensure the healthiness of
the animals and the quality of ite products.
Terrell Double T Farms, a beef supplier, -
spurns the use of the growth hormones
that permeate the industry. They use only
natural fertilizers and rotational grazing to
maintain the integrity of the land and the
cattle.
These efforts were easily evident in the
resulting meal.
"I came in, I saw all these colorful foods,
and I knew exactly what I wanted to get,"
Moultrie said.
After surveying the dishes that were
offered, this reporter enjoyed the beef and
mushroom ragout and grits, along with a
helping of pork and autumn vegetable stew.
Other menu items included goat-cheese-
topped salads, locally grown apples, and
homemade vanilla ice cream.
"While the cafeteria has already shown
improvement, today's fare has shown
that there's no limit to what (Meriwether
Godsey) can offer," said senior Jabari Sellars.
"I wonder if this level of quality is sustain
able, though."
Retz assures students that this is part of
a long-term goal for Guilford's cafeteria.
"We use a significant amount of products
from local producers anyway," Retz said.
"This is all part of Meriwether Godsey's
global initiative to improve sustainability.
At Guilford, we should be using local prod
ucts much more frequently."
F E ATU RE S