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It can’t get much fresher than this. The college's Horticulture Research Farm added real meaning to “Farm to Table” by serving up food this past summer that never left the farm to begin with. This past growing season, the South Farm Dinner Series welcomed guests for a monthly dinner from ingredients grown, prepared, and served on the farm by Honeywood chef Josh Smouse.

“This is an opportunity for us to reach people we wouldn’t normally get to reach. And for them to get a leading local chef cooking food grown on this farm, I think it's a win-win,” said Mark Williams, interim chair of the Department of Horticulture. “It's a partnership that shows how we’re trying to give back to the community.”

In September, the guests sampled South Farm-produced wines and feasted on onion and goat cheese tarts, eggplant, squash, potatoes and carrots, corn salad, and apple cobbler with whipped cream. To Smouse, it was an opportunity to teach people about the benefits of eating well. When asked what the guests were learning that night, he said, "To eat like a French person in the sunset with wine and vegetables and good company."

Now, that's a good lesson.

-- Carol Lea Spence