There is something very powerful about a national celebration of food. It is the perfect opportunity to zoom out and re-establish the critical role that food inevitably plays in all of our lives. This year, Eastern Washington University celebrated National Food Day, which was Oct. 30, with an expansion to the weekly Fresh Market that included a seasonal cooking demo — which played on this year’s theme of cooking. EWU’s three main dining eateries, Baldy’s, Tawanka Main Street and The Roost, also featured seasonal and sustainably sourced meals throughout the day.
The pinnacle event of the day took place in a far off corner of campus where few students rarely venture. The site, near Washington and 7th Street, behind the Red Barn police station and next door to family housing, is the new EWU Campus Garden location. The EWU Sustainability Project and EWU Dining Services hosted a garden party in order to create awareness around local/sustainable food, local agriculture opportunities and community engagement.