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    Food Day is a nationwide celebration and a movement for healthy, affordable and sustainable food.
October 23, 2013
These days, eating local is everywhere.

It pops up on Twitter, you hear about it on NPR, and celebrity chefs sing its praises. But how often does it actually impact the way you eat? Food Day wants to make that frequently.  

A nationwide celebration of local and sustainable food, the annual event aims to get people to eat real. And now it’s coming to Washington College.

Ingrid Hansen P’14 first brought it to the attention of the Center for Environment and Society.

“Then, a bunch of people started meeting about it—the Student Environmental Alliance, CES, College Relations and the Chestertown Spy,” says event-organizer and CES program and intern coordinator Kathy Thornton ’13. “And it eventually fell between Dining Services and CES. None of us have really done it before, so we’re not sure how it compares to other schools, but it’s exciting.”

At Washington College, Food Day is essentially going to be a day as normal. You’ll still visit the Dining Hall, and you’ll still swipe to get in. But the meals themselves are going to be a little different.

Breakfast will feature recipes submitted by the College community, and Dining Services will highlight ingredients from Lockbriar Farms in Worton. During lunch, local vendors, like Chestertown Natural Foods, will be offering free samples downstairs in Hodson, and on-campus clubs, including the Student Environmental Alliance and the Anthropology Club (try some bugs!) will be giving out information.

“Upstairs, we’ll have Judy Gifford from St. Brigid’s Farm. She’ll have a table, and she has a movie to play so people can see the farm. Tessemae’s Dressings will be here, and Eve’s Cheese will have a table as well,” says Thornton. “The actual meal will feature some of those ingredients, kind of like Earth Day [link].”

For dinner, Food Day will focus its efforts around the Bay. And this time of year, that means oysters. Tommy Price ’10 of the Oyster Recovery Partnership will be on-hand to talk about the organization’s efforts in bringing disease-free oysters back to the Chesapeake Bay, and CES hopes to bring an oyster-shucking contest to Hodson. After Dinner, Food Day organizers will screen In Organic We Trust in the Goose Nest.

“And we’ll have Kilby Cream milkshakes in there. We got vanilla, chocolate and caramel apple, which is a seasonal flavor,” says Thornton. “That’ll be from 8-10.”

While Food Day showcases Chestertown at large, its primary aim is educating the Washington College community.

“We want to show students what’s going on and what’s out there in terms of local foods,” says Thornton. “If people want to go in, get food and leave, that’s fine. But there will be some people who are interested, and there are ways they can get involved. Who knows, maybe someone will get super into eating bugs—they can join the Anthropology Club!”


Last modified on Oct. 23rd at 10:27am by Karly Kolaja.