Photo: David Scibilla
BY CASSIDEY KAVATHAS, ASSOCIATE EDITOR
The Hickey Dining Hall committed to leaning into local produce and farm-to-table products this semester with a Micro-Farm by Babylon Micro-Farms. This Farm, behind the Upper Crust sandwich station, will provide fresh greens and herbs to the Hickey for use in sandwiches, salads and other dishes.
The Micro-Farm, new to St. Bonaventure University this semester, will provide a variety of different ingredients throughout the year. The HomeGrown Greens program aids in Bonaventure’s sustainability initiatives and integrates the use of hyperlocal and sustainable ingredients to the Hickey’s menu, according to Nicole Clark, who oversees Bonaventure’s dining services. Clark also said the Micro-Farm reduces the amount of water usage, carbon emissions, pesticides and chemical runoff found in traditional farming.
“Fresh herbs and greens are grown on-site in our vertical, hydroponic gardens and harvested weekly,” said Clark. “The distance from the farm to [the] fork is measured in feet, not miles. We have the ability to grow over 45 varieties of nutrient-dense and ultra-fresh leafy greens, herbs, microgreens and edible flowers.”
Last week, Hickey workers harvested arugula, spicy microgreens and basil. The arugula and spicy microgreens can be used for sandwiches. The basil can be used in recipes and infused in waters found at the hydration station. The Micro-Farm is currently growing a summer lettuce mix to be used as the lettuce option for sandwiches and two varieties of edible flowers, which will be available at the salad bar and as garnishes for dishes.
“It’s nice to know where our produce is coming from,” said Stephanie Karl, a junior political science major at Bonaventure. “I want to see it be used throughout all the stations in the Hickey and eventually used in Freshens and the RC.”
Starting last week, the Hickey began sourcing from Ellicottville Greens, which recently started construction on a location in Olean to house their vertical growing systems.
“We will begin sourcing all of our baby spinach, bibb lettuce, cilantro, dill, chives, parsley, sunflower shoots and pea shoots from Ellicottville Greens to be served at the Greens and Grains station,” said Clark. “These items will be picked in their facility as needed and served to the campus community that same day.”
Ellicottville Greens will also provide all mixed greens and romaine lettuce starting in October.
“I would like to see our Micro-Farm grow into almost 100% of the vegetables and maybe 50% of the fruit being either grown on campus or locally sourced,” said Payton Lee Searor, a freshman journalism major at Bonaventure. “Local support from our farmers and small businesses would not only improve quality of meals but [the] strength of our community here in Cattaraugus County.”
Karl and Searor said they would love to see more local businesses incorporated into menus at the Hickey. Karl said she would like to see the syrup from Spragues, a maple farm in Portville, served in the Hickey.
“We have so many local businesses that distribute great cheeses that would be amazing within our own Upper Crust, such as Cuba Cheese,” Searor said.
Overall, the Micro-Farm will allow more local and fresh products to be served in the Hickey, according to Clark.
“The micro-farm is a great step towards helping SBU lower their carbon [footprint],” said Searor. “It’s also a great opportunity for the Hickey to improve the quality of food being produced.”
kavathcj20@bonaventure.edu
