Over on StateCollege.com, Michele Marchetti offers a look at the Penn State Meats Lab, its Friday meat market and the critical role Penn State plays in the local food movement:
Because of the educational opportunities the Meats Lab offers, colleagues in Connecticut and New York have described it as a backbone of the local food movement, he said. “Pennsylvania has more meat plants than any other state, because they’re so small,” Raines says.
“There are almost 100 USDA-inspected plants in Pennsylvania. We keep quite busy keeping all these other little guys going.” When I ask Raines whether Gov. Tom Corbett’s proposed budget could threaten the future of that mission, he replied: “We have no idea, honestly, how we’re going to fare; that’s about the best answer I can give.”
Read the whole story for details that will leave you hungry for a burger brought to you by Dear Old State. For maximum effect, top it with a slice of cheddar from the Creamery. Forget farm to table, this is campus to table.