Every fall for 10 years Eastern Mennonite University has been preparing a local harvest meal for students and faculty. All of the dishes contain food that is either grown on campus or sourced from local farms. The spicy aromas of a lamb stew mix with a warm butternut souffle and a campus garden pesto ratatouille is finished off with a tart rhubarb-apple crisp. EMU’s chef Shannon Grinnan who helped craft the evening’s menu says that local food just tastes better because it hasn’t been sitting on a truck on in a warehouse and fresh local produce keeps longer than commercially grown out-of-state foods.

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