Would You, Could You, Eat ‘Green’ Eggs?

| May 4, 2012

Local food advocate and owner of Polyface Farm Joel Salatin visited Sweet Briar in January to talk about his book “Folks, This Ain’t Normal.” He also cooked for students, faculty and guests in the E.B. Room kitchen before his evening lecture.

Armed with organic eggs from his farm in Swoope, Va., and a handful of Campbell County goat cheese, he was there to illustrate his point: It’s not that difficult to return to a more historically normal way of eating. Food doesn’t have to be loaded with unpronounceable additives and transported 1,500 miles from farm to fork, he says.

Joel accompanied his buttery omelets with raw milk (it was legal) and pure “cold-squeezed” apple juice from a Shenandoah Valley farm. Associate professor of environmental studies Rebecca Ambers brought in homemade breads, artisanal cheeses, and chili made with local meats and vegetables from her own garden.

Bonnie Kestner, associate professor of physical education, and Rebecca co-sponsored Joel’s visit. Bonnie covers his “beyond-organic” farming philosophy in her class “Nutritional Challenges of the 21st Century.”


Category: Summer 2012