University of Massachusetts dining emphasized local produce this year as they prepared their fourth annual lobster and steak dinner. The menu featured 8,500 lbs. of Maine lobster, 1,800 lbs. of strip steak, 1,000 pounds of local red garlic potatoes, 300 pounds of local cabbage, 275 pounds of local squash, and 2,000 pounds of apples from the UMass orchard. "It was a great success, many university faculty staff and family members joined us as cash customers," says Ken Toong, director ...

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