Posted 8:24 p.m. Thursday, April 14, 2011
More options to eat local are appearing in campus dining locations whether battered-fried cheese curds or a special grass-fed beef burger.
[caption id="attachment_2232" align="alignleft" width="268" caption="The Galley food court farmers market is every Friday through the end of the school year."]
[/caption]
More options to eat local are appearing in campus dining locations whether battered-fried cheese curds or a special grass-fed beef burger.Dining centers are bringing in some fruits, vegetables and meats from farms within a 65-mile radius of La Crosse, said Caitlyn Kamrath, marketing director for UW-L Dining Services.
“Supporting local farmers is important to Dining Services and we know it’s important to the UW-L community as well,” she explains. “Now with spring and summer coming, we’ll have more options available.”
Dining Services is offering a new mini farmers market from 10 a.m. to 2 p.m. every Friday through the end of the school year at the Cartwright Center food court, The Galley. Find potatoes, tomatoes and apples grown in area greenhouses. As the season continues, other options will be available.
“If we get a great response, it’s something we’d like to have every school year,” Kamrath says.
Local products are also incorporated into meals daily across campus dining locations. Find chicken sandwiches in The Galley made with Gold’n Plump chicken, which partners with area farmers. Likewise, some burgers are made with grass fed beef from Premier Meats in Viroqua. Westby cottage cheese is in salad bar lines and freshly battered cheese curds from Ellsworth are available every Thursday at The Galley’s Fresh Grill. Also, check out the “Eat Local cooler” with local yogurt, apples and more.
Don’t miss:
“Earth Day special” from 10:30 a.m. to 1:30 p.m. Friday, April 22, in the All You Can Eat dining area in Whitney Center. The special features local ingredients in dishes and a build-your-own potato bar.
[/caption]
More options to eat local are appearing in campus dining locations whether battered-fried cheese curds or a special grass-fed beef burger.Dining centers are bringing in some fruits, vegetables and meats from farms within a 65-mile radius of La Crosse, said Caitlyn Kamrath, marketing director for UW-L Dining Services.
“Supporting local farmers is important to Dining Services and we know it’s important to the UW-L community as well,” she explains. “Now with spring and summer coming, we’ll have more options available.”
Dining Services is offering a new mini farmers market from 10 a.m. to 2 p.m. every Friday through the end of the school year at the Cartwright Center food court, The Galley. Find potatoes, tomatoes and apples grown in area greenhouses. As the season continues, other options will be available.
“If we get a great response, it’s something we’d like to have every school year,” Kamrath says.
Local products are also incorporated into meals daily across campus dining locations. Find chicken sandwiches in The Galley made with Gold’n Plump chicken, which partners with area farmers. Likewise, some burgers are made with grass fed beef from Premier Meats in Viroqua. Westby cottage cheese is in salad bar lines and freshly battered cheese curds from Ellsworth are available every Thursday at The Galley’s Fresh Grill. Also, check out the “Eat Local cooler” with local yogurt, apples and more.
Don’t miss:
“Earth Day special” from 10:30 a.m. to 1:30 p.m. Friday, April 22, in the All You Can Eat dining area in Whitney Center. The special features local ingredients in dishes and a build-your-own potato bar.