Food & Farm

Self-Op Dining: A Year in Review

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Self-Op…what does that really mean? And what does it mean for McClurg Dining Hall? I sat down with McClurg Executive Chef Rick Wright last week to find out just this and how the last year has changed the dining experience for Sewanee students.

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Garden Interns provide Farm to Table link

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Devante Jones C'16 prepares to transport head lettuce from the Sewanee Organic Garden to the cooler at McClurg Dining hall. Jones and fellow student, Julian Cope, interned on the University Farm throughout the summer of 2015.

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