FERRUM, VA — Ferrum College will host a Local Food Initiative Workshop from 10 a.m. to 12 noon on Saturday, Dec. 5, in the Virginia Room in Franklin Hall on campus. Participants will learn about the College’s local food partnerships throughout the state including the Virginia Tobacco Commission supported installation of a blast chiller and flash freezer, local food efforts on campus, and composting and sustainability programs; as well as tour the Blue Ridge Institute and Museum’s current exhibit “Virginia’s Forgotten Canneries: A History in Labels.”
“Ferrum College is a dedicated ‘farm to table’ institution that works continuously to provide its campus with the freshest meats and produce available. By supporting local organic farm food, we believe that small scale, intensive, high quality, environmentally sensitive agriculture will provide economic development opportunities throughout our region,” said Assistant Director of Dining Services & Executive Chef Timothy “Bo” Bernard, who will give a presentation during the workshop.
Other workshop presenters include Assistant Professor of Psychology Angie Dahl, who helped organize the College’s new community giving garden; and Assistant Professor of Agronomy/Agricultural Sciences Tim Durham.
The workshop is open to the general public and vendors, local farmers, buyers, and interested consumers are encouraged to attend. The workshop is free and participants may register by calling 540-365-4211.
