Goucher Goes Fishing
On Monday, September 24, oysters were pulled out of the Chesapeake Bay. On Tuesday, September 25, they were on Goucher students’ plates as part of the “Fish-to-Fork Eat Local Challenge” lunch. The meal, which was made almost entirely from ingredients originating within a 150-mile radius of campus, focused on sustainably harvested fish and seafood—easy to […]
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