Local Routes Program

A Glance Back at Local Routes' Accomplishments in 2007!

• Whitney Dining Hall successfully started a second year of sourcing and serving local sustainable foods as UCONN’s premier sustainable dining operation. Additions to the sustainable food options at Whitney in 2007 included organic Fair Trade bananas, milk and dairy products from Mountain Dairy in Storrs, and Certified Humane cage free liquid eggs.
• The Buy CT Grown Campaign kicked off its new website (www.buyctgrown.com) in the fall of 2008. Rebecca Gorin, Local Routes Program Coordinator was pleased to sit on the steering committee for this worthwhile project linking Connecticut food producers and consumers. UCONN’s Local Routes program is listed in the directory.
• Cider Braised Pot Roast with Maple Baked Root Vegetables won first place in the NACUFS (National Association of College and University Food Service) local recipe contest. Click here for the recipe.
• The third annual Spring Fling celebrated local foods in April. Heavy rain moved the event indoors to the Student Union this year, but dampened spirits were lifted by the performance of former Monkee, Peter Tork’s band, the Shoe Suede Blues. We hosted an indoor local vendor’s market as well as a feast featuring burgers and dogs from Four Mile River Farm in Old Lyme, CT. Check out photos from the event.
• The Celebration of Connecticut Farms, a benefit for Connecticut Farmland Trust, was held in September 2007. Rebecca Gorin and Rob Landolphi from the Department of Dining Service at UCONN participated in the event, creating delicious milkshakes with black currant juice from Maple Lane Farm in Preston, Farmer’s Cow milk and UCONN Dairy Bar ice cream.
• The second annual Local Routes Chili Cook Off was held in September 2007 and featured delicious chili recipes made of local ingredients by UCONN chefs. Learn more »
• Celebrate Connecticut Week featured a dinner of Connecticut grown foods which rotated through each dining facility for a week in September. The menu included Nodine’s Smokeouse Ham from Torrington, CT, and Winter Squash Gratin, and introduced student diners across campus to UCONN’s sustainable food program.
• The Annual Luncheon of the Working Lands Alliance (WLA) was held at the State Capitol Building in November. The Local Routes program was pleased to participate, serving Lamb Pastitsio and UCONN Dairy Bar cheeses to attendees including farmers and State legislators. Click here for the Lamb Pastitsio recipe.
• A New England Winter’s Feast was served at Whitney Dining Hall in December 2007. This year’s holiday dinner featured a delectable menu of foods from Connecticut and New England growers, harvesters and food producers. This year’s menu showcased tasty items such as venison cocktail meatballs with Black Currant Glaze (Bonnie Brae Venison Farm, New Hampshire and Maple Lane Farm Currants, Preston, CT), Cider Braised Pot Roast (Four Mile River Farm, Old Lyme, CT), and a Seafood Lasagna brimming with Stonington Sea Scallops and Calabro Co. Connecticut made Cheeses. Check out photos from the event.