The Observer, September 26, 2008
Volume XLI, Issue 5
Bon Appetit hosts Eat Local Challenge
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Bob Lubecky, Bon Appetit's campus executive chef here at Case, is the first to admit that preparing food with only ingredients within 150 miles of campus is a tremendous challenge. After all, it means he has to find alternatives for many kinds of spices, for flour, and for sugar – all ingredients that can't be found locally. But the results of what he describes as the "chef's challenge" will be on display this Tuesday, Sept. 30, at dining locations across campus.
The fourth annual Eat Local Challenge, where every dish is prepared with ingredients from within a 150 mile radius of campus (except for salt), will feature some new items this year. In addition to yellowtail perch and smallmouth bass, a new farmers' market will be set up at BRB. Local farmers will be present at the market and many of the campus diners.
Lubecky explained that the reason preparing food from local ingredients is such a challenge is not what people might assume.
Though cost and the additional work involved are some factors, the main issue is really "the seasonality of Ohio," Lubecky said. For example, black pepper isn't local, so chefs will instead crush jalapeņo seeds to make pepper. Sugar from sugarcane isn't local either, so Lubecky and his chefs will often use honey instead.
"Before electricity, you had to get food from the ground," he said. "It's amazing how much we've outsourced things." He continued by explaining that the variety of food we are used to has increased as well.
Though not to the extent that will be seen this Tuesday, Bon Appetit does offer many local foods on a regular basis. Lubecky listed the diners' cheese, milk, tomato products, chicken, honey, maple syrup, and some cereals as a few examples that visitors to the dining halls can see at any time. In addition, the dining halls will now offer locally raised, free-range turkey from a local producer, Bowman & Landes. Carl Bowman, the owner, will be present on campus throughout the Eat Local Challenge.
Though most foods in America end up traveling an average of about 1500 miles from origin to consumer, Bon Appetit believes that many are interested in ensuring the food they eat is locally grown. There is a "challenge on labor and the financial end," stated Lubecky, "but the result is really worth it."
