We took a student group out to one of our farms we partner with to pick mushrooms. We then came back to campus, and the chefs developed menus with all the mushrooms we picked, and we invited the students back for dinner. We sat and shared stories about our experience on the farm and how we can continue to help these local community partners as we continue to grow.
Travis JohnsonExecutive culinary directorFlorida State UniversityTallahassee, FL
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