On October 8th,  Berea Dining created a meal of all Local Foods for the campus community.  Berea Dining did this to show support for local farmers.  The meal consisted of:  Forever Farm Roast Turkey, Tripple Ridge Farm Kale, Lincoln County Sweet Potatoes, Berea College Farm Cornbread, Berea College Farm Black Bean Chili, Organic Lentil Stew with Berea College Gardens Butternut Squash, Berea College Garden Salad Greens and Juliette Tomatoes, Flatbread Pizza with Local Tomatoes and Basil, Berea College Farm Sausage Biscuits, Evans Orchard Apple Cobbler, and Evans Orchard Apple Cider.  To accompany the meal Berea Dining invited local bands and students to play, and members of the ANR department and HEAL were on hand to talk about sustainable agriculture and food issues. Berea Dining planned to have this event outside, but because of the rain it had to be moved inside.  Despite the rain it was a great event and the customers enjoyed themselves and had a lot of fun!  Berea Dining plans to hold another all-local meal next semester.