March 12th “Campus Farm: Growing Food and Students”,
11:30 am -- Lunch ($15, optional) The Salad Sandwich Buffet, chicken salad, tuna salad and egg salad served with an assortment of lettuce, tomato, pickles, and breads, fruit salad and tossed garden salad.
12:30 pm – AAF&G Membership Meeting
12:30 pm -- Program will begin immediately following a brief AAF&G meeting “Campus Farm: Growing Food and Students”, Jeremy Moghtader
Jeremy Moghtader, manager of the University of Michigan Campus Farm, shares the history and evolution of the Campus Farm (a 2019 AAF&G grant recipient). This flagship learning lab is a cornerstone of the University’s Sustainable Food Program. Located off the service entrance at Matthaei Botanical Gardens, the Farm’s produce goes to the student dining halls, completing the circle of fresh food grown by students, for students.
RSVP for the program and lunch, by March 5th Lunch payments for guest(s) must be received by RSVP date.
RSVP for the program ONLY, by March 10th
Hostesses: Mia Moyad (C), Loni Lutter, Holly Meade