More college kids eating local farm fare
(AP)


AP - An earthy abundance from local farms comes through the loading docks of the Culinary Institute of America: sprigs of asparagus in the spring, peas and beets in the summer, apples and squash in the fall. The food — much of it taken from the soil the day before — provides fresh fodder from the Hudson Valley for the riverside school's five restaurants and classroom kitchens.