Ohio University’s Ecohouse was filled with students and faculty, a variety of dishes, and meaningful conversations as Ecohouse hosted its second annual Thanksgiving Dinner on Nov. 9.
The dinner was made possible through a collaboration of the OHIO Sustainability Alumni Network, the Ohio University’s Office of Sustainability, and the Food Studies theme. The food was sourced as locally as possible, and much of the produce came from the Plant Biology Learning Gardens.
Roasted root vegetables included beets, carrots and onions.
Mashed potatoes with butternut squash gravy, sweet potato cake, sautéed kale, lentil shepherd’s pie, and roasted golden beets were just some of the many delicious dishes prepared using student-grown produce donated by the Food Studies theme.
Locally grown produce at Thanksgiving dinner
Conversations were shared discussing the importance of sourcing food locally, and the value of sharing food as a community. The dinner provided attendees with the chance to share ideas and stories, including about sustainability, food, or their own family’s Thanksgiving traditions.
Some of the students at the dinner are currently taking the Sustainable Agriculture class, or other classes in the Food Studies Theme, and were able to talk about the planting, growing, and harvesting process that goes into food production, thus allowing people to make a deeper and more thoughtful connection to the food they were eating.
Elegant table settings at Ecohouse Thanksgiving dinner
“The Ecohouse did a great job preparing for the dinner and making it possible for many guests to participate in the event, as makeshift, but elegantly set, tables were arranged in the living room, kitchen, and even inside a bedroom,” said Dr. Theresa Moran, Assistant Professor & Food Studies Theme Director. Everyone left the night with full of great food and inspired thoughts. The Echohouse Thanksgiving Dinner was a successful event that brought the Ohio University community together through sustainability and food.
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