Val Spring Break Breakfasts Becoming Increasingly Primitive

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Amherst, MA – “We are trying to encourage self-sufficiency among out students this spring break,” said Chef Jeremy, head of dining services, as he handed out burlap sacks full of millet and ancient grains. “We think that students will really appreciate their morning bagels more once they’ve planted, hoed, watered, fertilized, harvested and baked to get them.” Farmer Pete stood behind Chef Jeremy, saying nothing, but smiling widely.

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