"UVa students celebrate with foods from region"

by Brian McNeil, Daily Progress

"As part of a Thanksgiving experiment, 100 University of Virginia students and professors gobbled down a potluck feast of turkey from a farm in Staunton, applesauce made from handpicked Carter Mountain apples, mashed potatoes made with Staunton-grown Yukon Gold potatoes, raspberry ice cream with Charlottesville-grown fruit, and a casserole filled with Central Virginia potatoes and cheeses.

“'Many of us believe that we need to support local farmers,'” said Tim Beatley, a UVa professor who teaches a class about sustainable communities. “'Here’s an opportunity for us to walk the walk.'”

"The UVa students and faculty members took part in a 'glocal' Thanksgiving, in which participants sought to cook with only local ingredients and food from elsewhere that was obtained through ethical means, such as fair trade." [for complete article, see the Daily Progress website]