Last Thursday night’s cafeteria dinner included a menu of delicious and colorful local foods: lamb, coffee, apple crisp, and swiss chard, to name a few. The meal is a 13-year tradition known as the local “harvest” meal that Cafeteria Director Bruce Emmerson began upon student request. Although not as popular as when it began, the meal is still cherished by many students and appreciated by community members who are able to contribute their gardens’ goods.
Emmerson’s process of making the menu for the night is catered to what will work best for local produce. “We talk to the local farmers and see what is going to be available. Once we get a list of what they’ll have in abundance, we sit down and write the menu,” he explained.
Not only does Emmerson talk with local farmers, but he also contacts EMU community members, such as Assistant Director of Athletics Carrie Bert and Provost Fred Kniss, who contributed veggies and hot sauce made from their own gardens.
Bert offered butternut squash, peppers, and tomatoes from her garden for the meal. She explained what gardening means to her: “For me, it’s definitely about slowing down and being able to appreciate the space around me … I think there’s so much to be learned with just spending some time with your hands and feet in the ground.” Bert has thoroughly enjoyed being able to share the products of this time in her garden with the community of EMU, whether that’s through the harvest meal or bringing boxes in for her co-workers. “It is nice for folks to know that people they’re working with and around are actually growing their own food,” she remarked. The harvest meal provides a particularly special opportunity to notice these folks in our community.
Three seniors, Jareya Harder, Verda Zook, and Elizabeth Eby, sat at a table Thursday night together with 12 collective harvest meal experiences under their belts. Reasons they cite for their enjoyment and return for the meal each year include cool vegetarian options, a nice variation from usual cafeteria food, and the example that one can serve a meal made up of solely local, seasonal food. As Eby puts it, “It’s a great excuse to come back to the Caf without a meal plan!”
Interestingly, however, Emmerson noted that the harvest meal has not been as popular in recent years as it used to be. “I think the Den and the deli will be super busy tonight from people that will just not even try it,” he said. The theme nights each month are meant to cover a variety of food interests for students who may not be as excited about the harvest meal. Emmerson encourages students to approach him with any ideas about a meal they would like to see.
Nonetheless, the harvest meal provides a wonderful chance for students to experience food grown in the community and even by community members. Thursday night was a time of fellowship, good food, and most importantly, unlimited Showalter’s apple cider!
