Dining Services Cooks Up a Terp-raised Feast Today!
The holidays lately are more than just a time for fun, family and friends—they’re also an opportunity to contemplate fragile supply chains and the gifts that got held up along the way.
But no long-distance delivery snafus are likely to throw a wrench into the array of delicacies—from juicy prime rib to roast leg of lamb to seasonal side dishes—that University of Maryland Dining Services is preparing for its annual holiday dinner from 4-9 p.m. today. That's because in some cases, the supply chain doesn’t even stretch to Baltimore Avenue.
“Most of what we’ll be serving comes from facilities managed by the College of Agriculture and Natural Resources, including lamb that was raised right here at the Campus Farm, and Wye Angus beef from the Eastern Shore,” said Bart Hipple, assistant director of communication for Dining Services. Produce going into some of the side dishes, meanwhile, was raised at Dining Services’ Terp Farm, located at an AGNR research station in southern Prince George’s County.
