Interview

In terms of sustainably, one thing that sticks out is getting products from local farms here in Northfield, including the Carleton farm, who are using sound sustainable farming practices. Often times our farmers have produce with cosmetic imperfections but great flavor like ugly carrots, or tomatoes with some cosmetic blemishes. We buy tomatoes with cosmetic imperfections in massive quantities and local basil to make tomato sauce. The other thing that jumps out at me is sustainable practices like buying fair trade tea to make sure the workers have sustainable lives. 

Erik Forte – Purchasing

In the past we have invited students into the bakery to collaborate on personal family recipes to run as specials for the dining program. One student had a specific green tomato beer chocolate cake that was a family recipe. She would come to the bakery every year for her birthday to help us make it. We have done collaborations for Lunar Year and more recently with LASO using student-submitted recipes to ensure cultural authenticity. We are always open to student-submitted ideas and recipes.

Mike Florance – Lead Baker

The choices are so healthy now. We use a lot of tofu and a lot of plant-based recipes. We do a lot more vegan and gluten free food. With the different stations you have a good opportunity to get a balanced meal. We try to make sure our students are able to get healthy food from one station if they are in hurry. I love the students. That’s the best part of my job. It’s easy to build a relationship with students because I see them all the time if they are vegan. I always tell them if they like something to write a comment card so we know to run it again. If they don’t like something, that’s okay too. It’s good to know so we can change it up. The Oasis is something new that we have started doing this past year and we have been expanding choices. 

Debbie Swenson – Lead Cook, Wild Thymes