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>  News Releases >   2007 >   May

Event highlights Dartmouth's partnership with area farmers

Dartmouth College Office of Public Affairs • Press Release
Posted 05/18/07
Steven J. Smith • (603) 646-3661

Dartmouth celebrated its growing relationship with area farmers during the Farm to Dartmouth Food Expo, a dining event at Thayer Dining Hall held the evening of May 17. The special menu featured natural chicken breast from Misty Knoll Farm (New Haven, Vt.) stuffed with herbed goat cheese from Vermont Butter and Cheese Company (Websterville, Vt.), marinated venison steaks from Yankee Farmer's Market (Warner, N.H.), spinach from Doug Miller & Son (East Dummerston, Vt.), and sweet cream ice cream from Walpole Creamery (Walpole, N.H.).


Left to right, Siri Raasch '10, Geoff Holman '10, Adam Merber '10, and Scott Baker '10 dish up some tomatoes from Thetford, Vt. and fresh mozzarella from Bennington, Vt. during the Farm to Dartmouth Food Expo on May 17. (Photo by Joseph Mehling '69)

Brian Wilson of Black River Produce in North Springfield, Vt. provides samples to Kristin Li '08, Christine Huggins '07, and Ashley Graham '07. (Photo by Steven J. Smith)

"We're proud to bring attention to area farmers and the high-quality products that their farms produce," says Tucker Rossiter, director of Dartmouth Dining Services (DDS). "This stuff is fresh—some of it is from only a few miles away—and that's good for the College's sustainability efforts and good for the taste of the food." On some days, produce picked from the fields in early morning is on the salad bars and in entrees by lunchtime.

The event highlights the success of Dartmouth's three-year partnership with Vital Communities' Valley Food and Farm (VF&F) program, which was launched by a grant from Northeast Sustainable Agriculture and Education. Vital Communities is a nonprofit organization that works with community members to foster the balance of cultural, economic, environmental life in the Upper Valley. "We have surpassed our goal of building 10 new direct accounts, and now even more regional food comes from new distributors," says Lisa Johnson, director of VF&F.

In 2006, the College purchased $260,301 of food from New Hampshire and Vermont farms, up from $230,739 in 2004. Ten years ago, the amount of food (other than milk) that Dartmouth purchased from area farms was close to zero, according to David Newlove, associate director of DDS. "We've come a long way," he says. The number of farms and area distributors that Dartmouth works with has also increased, from 8 in 2004 to 23 in 2006.

Jesse Laflamme, a farmer for Pete and Gerry's Organic Eggs in Monroe, N.H., has supplied Dartmouth with all of its eggs with shells (to be fried or hard boiled) for the past year and a half. "Dartmouth is a great customer," he says. "We're very proud of our relationship." Laflamme was one of seven farmers at the event who shared information about their products as they entered Homeplate dining hall.


On left, Terry Rosenmeier, senior programmer in Administrative Computing, speaks to farmer Jesse Laflamme of Pete and Gerry's Organic Eggs in Monroe, N.H. (Photo by Steven J. Smith)

For his meal, Geoff Holman '10 selected sliced tomato (Thetford, Vt.) and fresh mozzarella (Bennington Vt.), fiddlehead ferns (Springfield, Vt.) with orange and champagne vinaigrette, roast sirloin Texas style (Freeport, Maine), and orzo with shiitake mushrooms and garlic-cheddar (Grafton, Vt.). "This is amazing," said Holman. "It's a great idea to support local farms. It looks delicious."

Dartmouth has television (satellite uplink) and radio (ISDN) studios available for domestic and international live and taped interviews. For more information, call 603-646-3661 or see our Radio, Television capability webpage.

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