Potier, Beth

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University of New HampshireUniversity of New Hampshire Scholars' RepositoryMedia Relations Administrative Offices10-22-2008UNH Dining Serves Up Science - As SquashBeth PotierUNH Media RelationsFollow this and additional works at: https://scholars.unh.edu/newsThis News Article is brought to you for free and open access by the Administrative Offices at University of New Hampshire Scholars' Repository. It hasbeen accepted for inclusion in Media Relations by an authorized administrator of University of New Hampshire Scholars' Repository. For moreinformation, please contact nicole.hentz@unh.edu.Recommended CitationPotier, Beth, "UNH Dining Serves Up Science - As Squash" (2008). UNH Today. 567.https://scholars.unh.edu/news/567UNH Dining Serves Up Science - As Squashhttp://www.unh.edu/delete/news/cj_nr/2008/oct/bp21squash.cfm.html[9/12/2016 3:27:02 PM] UNH Dining Serves Up Science - As SquashMedia Contact:  Beth Potier 603-862-1566UNH Media RelationsOctober 22, 2008DURHAM, N.H. - The butternut squash being served in the University of New Hampshire'sdining halls this month shows that you can do your science - and eat it, too. Long before it hitthe steam table, the orange fall favorite helped a UNH researcher develop a better strain ofsquash for regional farmers."We're trying to produce better vegetables for all of the Northeast," says UNH professor ofplant biology J. Brent Loy, whose world-renown research focuses on the breeding and geneticsof cucurbits, vine crops that include squash, pumpkins, gourds and melons. "When I haveexperimental hybrids that are good, the excess can be used by the dining halls."With the help of UNH farm manager John McLean and in consultation with UNH Dining, Loyplanted a large plot of butternut squash on UNH's Kingman Farm this summer. At harvestearlier this month, blue plastic flags dotted the field, marking the squash Loy had hand-pollinated. Much of the space was set aside for evaluation of experimental hybrids ofbutternut being developed in UNH's breeding program.Such large-yield trials produce excess squash for UNH Dining while keeping Loy's work true toUNH's academic mission as a land-grant university. McLean estimates that two to three tonsof Loy's butternuts will go to UNH's three dining halls, which can dish up a few hundredpounds of squash at a meal.The squash also serves UNH Dining's mission to increase the amount of local food it serves aspart of its Local Harvest Initiative. "We'll buy as much as we can," says Rick MacDonald,assistant director of University Hospitality Services, noting that the squash is labeled in theserving area so diners can learn about its local pedigree and scientific service.After several years of pursuing locally grown produce, UNH Dining has ironed out field-to-forklogistics. UNH sells the squash to Boston-based distributor Costa, which peels, chops andprocesses them into an easily-used format then sells then back to UNH Dining to steam, mashand serve the creamy butternut to its diners. The squash may go to other Costa customers ifquantity allows; last year, Loy's kabocha squash was on the menu at Harvard as well as UNH.Loy bred this butternut squash with an eye toward high eating quality, specifically high solidsand sugar content. He also breeds for ease of peeling and processing and resistance topowdery mildew, a common scourge on New England vine plants. Loy incorporatessustainable practices into his breeding, aiming for hardy vegetables that require minimalpesticide application.ï¿½ "Brent has saved the earth a lot of insult from spraying," saysMcLean.While this year's butternut squash represents the largest influx of university-produced foodinto the dining halls, MacDonald says diners are growing familiar with on-campus sources ofUNH Dining Serves Up Science - As Squashhttp://www.unh.edu/delete/news/cj_nr/2008/oct/bp21squash.cfm.html[9/12/2016 3:27:02 PM]extremely local food. MacDonald regularly seeks out apples from the university's Woodmanresearch farm and vegetables from the student-run Organic Garden Club. MacDonald sees thepartnership with university researchers as fruitful. "The hope is that we'll grow this program,"he says, "no pun intended." -30-Photographs available to download:http://www.unh.edu/news/cj_nr/2008/oct/squashinfield.JPGCaption: After it helps UNH researchers develop a better strain of squash, this butternut willbe served to students in the university's three dining halls.Credit: Beth Potier, UNH Media Relationshttp://www.unh.edu/news/cj_nr/2008/oct/loytest.JPGCaption: Brent Loy, UNH professor of plant biology, conducts a field-based taste-test on astrain of butternut squash he's developing.Credit: Beth Potier, UNH Media Relations

UNH Dining Serves Up Science - As Squash

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UNH Dining Serves Up Science - As Squash

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