surrounding Athens County and the local purchasing commitment by Ohio University creates a winning situation for the local farming community as well as the more than eight-thousand students relying on dining services. The facility upgrade will allow OU’s dining services to offer a wider variety and a broader selection of foods. The Culinary Support Center, along with the existing centralized vegetable preparation and bakery facilities, will provide fromscratch cooked food for the network of dining halls, coffee shops, lunch counters, markets, and campus-catering services. This arrangement will allow for more efficient use of labor during the quieter summer months and take advantage of better pricing during the peak of the region’s bountiful harvest. s
Ohio University’s culinary staff
Kenyon’s chef prepares tomato sauce from local tomatoes. Courtesy the Rural Life Center, Kenyon College
Published on Jan 4, 2012
Ohio’s Specialty Crops: A Boost to Food Service Menus is intended to be a resource for specialty-crop producers (individually or producers w...