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Clarkson University executive chef Kyle Mayette at the Main Street Grill, where its sells locally grown food from veggies to burgers.  Photo:  Todd Moe
Clarkson University executive chef Kyle Mayette at the Main Street Grill, where its sells locally grown food from veggies to burgers. Photo: Todd Moe

Clarkson eatery goes local

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Serving locally grown food in college dining spots is nothing new, but Clarkson University has taken the concept one step further. Todd Moe checks out an eatery at Clarkson where every ingredient comes from a farm within 200 miles of the Potsdam campus: beef from Brasher Falls, goat cheese from Vermont and vegetables from Quebec.

Clarkson executive chef Kyle Mayette says the challenge will be creating a menu at the Main Street Grill in the Cheel Campus Center that changes seasonally.

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The grill at Clarkson is open from 11am to 2pm weekdays and is serving about 150 students a day.  Photo:  Todd Moe

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Reported by

Todd Moe
Morning Host and Producer

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