Thacher Magazine: From Farm to Fork
Building a menu from local ingredients at scale for Thacher’s community becomes a quest through the hills and backroads of the region.
Thacher’s footprint in the Ojai Valley has long celebrated the bountiful plethora of local farmers and cuisine. In the contemporary sense, we know these places well—the tangerines from Friend’s Ranch, the bottled sunshine from Ojai Olive Oil Company, and the fresh, organic delights from Earthtrine Farm. In September, the community was fortunate to have those farms, and others within a 150-mile radius from campus, participate in the annual Eat Local Challenge, part of Bon Appétit's Farm to Fork umbrella program, focused on utilizing locally grown food for a dinner hosted and prepared by Thacher’s Dining Hall staff.
Read the full story in the latest Thacher Magazine, available here:
Read the full story in the latest Thacher Magazine, available here:
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A college preparatory boarding school for grades 9-12
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