One of our breakfast workshops asked the question: "How can Dartmouth College use locally-raised foods in its food service?"

Pursuing that possibility took us to the Byrne Dining Hall at the Tuck School of Business, where Ruth Chris, Director of Dining and Events, and Chef Paul Dionne decided to offer their Overseers an all-local foods dinner for their Annual Meeting.

To help them do this, Valley Food & Farm gathered a bunch of local farmers and held a Tasting Day (see photos at left). Ten Dartmouth Dining Services employees attended, as well as the two Deans of the Tuck School, and John Bellavance of Upper Valley Produce, the main wholesaler for the dinner.

The actual dinner was held on October 25, 2002 (see photos below). Two tables of farmers joined 100 Tuck Overseers and spouses for a fabulous menu. Valley Food & Farm received generous funding for this project from the New Hampshire Charitable Foundation.