EUGENE, Ore.-- In September, about ten freshmen from the University of Oregon participated in Project Tomato. They went to local farms and picked 900 pounds of tomatoes, then hand-processed each one to make pizza sauce.
This week, the Carson Dining Hall is celebrating "Farm to Table" where students and staff get to eat locally grown food. "I'm a big fan of the healthfood swing that we're moving to in our country and I think it's better when we use natural local products," says freshman AJ Gorton.
Project Tomato students finally get to eat the fruits of their labor--every pizza made this week will use the student's sauce. "I think it's really cool so many students are eating something I made and I love cooking, so it's awesome," says Ashley Anderson, who participated in the project.
The Carson Dining Chef Manager says staff make 144 pizzas each day. That's more than 2,300 slices!
Posts
No comments:
Post a Comment