Dining at Dartmouth

I hadn’t noticed this before, but I think it’s stretching the truth a bit:

According to “Food and Man at Yale” (news article, Aug. 16), David Davidson, who runs the dining services at Yale for Aramark, a food service provider, thinks that Yale’s new sustainable food project could be the beginnning of a change in how colleges look at food.

Yale is behind the times. Dartmouth College, my alma mater, has long had an organic farm that students and professors tend. It also has developed related courses.

Dartmouth also has a healthful, vegetarian-oriented student restaurant that is popular with students, faculty and visitors who crave its delicious, made-from-scratch dishes and baked goods. Dozens of colleges nationwide have similar programs.

This last paragraph is the most troublesome. Homeplate, to which I assume the writer is referring, is often unhealthy (particularly w/r/t saturated fats), not-at-all vegetarian oriented (I wish it had been), and rarely serves much that’s delicious. Sure, there were rare exceptions, but most of the time Homeplate was just a like alternative to the dining hall fare next door. That is, more of the same.

Does anyone know anything about how food from the Organic Farm is used? Does DDS get it or what? I know that it is not sold to local markets, for fear of undercutting “real” farmers. I can only think of the irregular sales held on the sidewalk in front of Collis.