DINING IN
of course, those who just plain like good food.
Town, gown foodies
The project kicks off at a time of intense national
and international interest in local food, a trend that is
particularly strong on UNC’s home turf. Bon Appétit
last year named Chapel Hill and Durham, jointly, as
“America’s Foodiest Small Town” and cited some compelling evidence: the many small farms and farmers’
markets nearby, the sustainable farm tour and the area
restaurants that serve locally produced food.
The phenomenon also is much in evidence at Carolina. Campus Dining Services twice a week offers
grass-fed beef from nearby farms. Students raise produce in two cooperative gardens and eat what they
grow at potluck dinners. Academic courses study food
from many angles, among them anthropology, biochemistry, folklore, nutrition, environmental studies and
Bon Appétit
last year named
Chapel Hill
and Durham,
jointly, as
‘America’s
Foodiest Small
Town’
PHOTOS COURTESY OF MARCIE COHEN FERRIS
combination of agendas is unprecedented, and the team
also will address a major research gap: whether food
grown on smaller local farms is better for your health.
Marcie Cohen Ferris
hosts potluck dinners for students.
“They all know
Michael Pollan,”
Ferris said. “They’re
reading food sections online. They
watch the Food
Network.”
