The group ventured into the dining hall to interview Matt Carroll, head of Sodexo dining services, and executive chef, Matt Lapento. The sound was not that great due to the fact that we went just after lunch and there was a lot of clanking of dishes and silverware, but we did manage to get some good information regarding both the harvest and the biodigester. Matt Carrol talked about the early stages of the garden while Matt Lapento talked more about the harvest that the dining halls receives from the garden.
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