Stories from the Field

What would it take to make a grilled cheese sandwich with ingredients sourced only from within 100 miles of Boston? Vermont cheddar cheese and locally-produced bread are easy enough to find at the farmers market or grocery store. But how do you ensure the wheat that goes into the bread is local? What about the salt? These are some of the questions that Boston College (BC) Dining Services and student group Real Food BC (a chapter of the national organization Real Food Challenge) asked each other ten years ago, and have been striving to answer ever since.