In the news
Posted: September 5, 2012 at 5:57 a.m.
Ken Toong, executive director of auxiliary services at the University of Massachusetts, said a nearly 6,700-pound seafood stew, prepared to welcome students back to campus, included 1,000 pounds of mussels, lobster, clams, haddock and salmon from sustainable sources in New England and Alaska, as well as 1,725 pounds of half and half, 145 pounds of bacon, and 1,137 pounds and 575 pounds of locally grown potatoes and onions, respectively.
This story is only available from our archives.
Front Section, Pages 1 on 09/05/2012