The frigid weather means empty farmland across central Ohio. The outdoor growing season is gone until next spring, but inside greenhouses at the Ohio State University, locally-grown food is taking root year around.
Adjusting to college involves roommates, more work, and a new type of eating: no more family dinners. Now, OSU's Executive Chef is using a green thumb to help students Commit to Be Fit.
For students during lunchtime at Kennedy Commons, it’s not their father's lunch. While there are old favourites like hamburgers and fries, diners have a lot more choices, including lasagne made with sweet potatoes and kale.
"It's a familiar taste but presented in a different way,” explains Ohio State Executive Chef Lesa Holford. “We start with the familiar taste and see how we can incorporate the vegetables in there to get them to think outside the box and consume it.”