It’s one dish you can make it anyway you like.
We’re talking pizza. U of I student chef Bridget Hannon teaches us how to make a pizza that is produced hyper-locally at the Bevier Cafe.
The wheat in this recipe is grown on campus, milled in the new Food Science & Human Nutrition Department’s Pilot Processing Plant, and turned into pizza dough. Likewise, tomatoes are grown at the UIUC Student Sustainable Farm on campus, processed into pizza sauce at the FSHN Pilot Processing Plant, then used in pizza production at Bevier Café. Additionally, the herbs used in the pizza are grown in an indoor herb garden that was recently installed at Bevier Café.
Aside from the cheese, most of the ingredients on this pizza come from less than two miles away from Bevier Café on the UIUC campus.