Local Foods Lunch is April 10
Apr 02, 2008
FOR MORE INFORMATION:
JACLYN BACHER, dietetic intern
(218) 299-4638, jjbacher@cord.edu
AMY KELLY, Media Relations director
(218) 299-3642
MEDIA OPPORTUNITY: LOCAL FOODS FEATURED AT CONCORDIA LUNCH
Local food producers will be featured during a special lunch at Concordia College April 10. Much of the lunch-hour meal served by Auxiliary Services at Anderson Commons will be made from locally-grown ingredients. There will be information for the students, staff and guests about where the ingredients were grown. Most of the producers will also be on hand from 11a.m. to 1:20 p.m. to answer questions about their products.
A sampling of the foods being supplied includes: bread from Fargo, organic beef, honey, Minnesota wild rice soup, cheese and sausages from Detroit Lakes, potatoes from Moorhead and mushrooms from St. Joseph, Minn. Just some of the many menu items available will be roasted mushroom pizza, broccoli salad with ground flax, roast pork and cheeseburger soup.
Vendors involved in the project are Breadsmith, Forest Mushrooms, Lakes Processing, Native Harvest, Hugh’s Gardens, Three Bears Honey Co., Askegaard Organic Farm, Lee Thomas Farm, Lynn Brakke Organic Farm.
Anderson Commons is located in the Knutson Campus Center.
Concordia College is a four-year liberal arts college of the Evangelical Lutheran Church in America offering 78 majors, including 18 honors majors, and 12 preprofessional programs.
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(kk)
08-061
