Building New Infrastructure: Peirce Hall
Peirce Hall, Kenyon’s dining facility, was renovated in 2008; many of the changes were made specifically to accommodate the use of local foods. Many cafeteria-style kitchens have limited space for the preparation for local food, as their model involves emptying prepared food into warming trays. In Peirce, however, an expanded prep kitchen on the lower level allows chefs and cooks to use far more fresh, local food, simply because there is space available where they can prepare it. This emphasis on cooking with fresh ingredients is carried over into the servery. There are five “stations” that serve different meal options, though all are not always open at the same time. Each station is equipped with some means of preparing food in the actual servery, right in front of the students. For example, one station has a brick oven for baking pizza and breads; another has a six-burner stove where students can find a variety of pasta dishes, soups, and omelets made to order.
Farm to College 