Early this year we had the pleasure of catering Antioch College’s Alumni Reunion Weekend. It certainly presents its share of challenges catering to over 300 people, up to 3 meals a day for 3 days. As daunting as those numbers are, the real challenge was to meet our shared goal of nearly 100% local and sustainable products – everything from the animal proteins and produce to local honey and stone ground flour from local wheat. These beautiful pancakes are made of local, stone ground flour from Bear’s Mill in Greenville, Ohio. These wholesome beauties left you with a great feeling in your tummy. Being raised on simple starch, bleached flour pancakes, I had never experienced such a nutritious breakfast in my life. Did I mention that we adorned our pancakes with locally harvested and produced Maple Syrup from Flying Mouse Farms in Yellow Springs. Needless to say, the event was a great success, and we maintained over 90% local and sustainable products. I’m sure over the next few months, as we plan their next Reunion Weekend, we will unveil all sort of documentation of this forward thinking event.