I photographed The Commons dinning hall at Kennesaw State University for a living section feature for the Atlanta Journal-Constitution on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Rebecca Marmolejo (left) carries a plate full of vegetables to her seat at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Bobby Lang sautes farm fresh zucchini in a pan at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Karen Perdue stands in line for lunch at one of the nine stations at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Tori Ward (left) talks with Sharaina Johnson and Michelle Mendez while they eat lunch at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
The Commons dining hall at Kennesaw State University has nine differently themed food stations that offer food that is almost all natural and organic on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Bayla Rush fills her plate with vegetables at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Bobby Lang sautes farm fresh zucchini in a pan at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Charlie Brantley (right) cooks cheeseburgers with the help of Ernest Lowe at one of the nine food stations at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
The Commons dining hall at Kennesaw State University offers food that is almost all natural and organic on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Deb Masdea (left) looks at the sushi offerings at The Commons dining hall at Kennesaw State University as Shenet Nelson waits to fill orders on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Cathy Bradford fills her plate with vegetables at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Bobby Lang (left) sautes farm fresh zucchini in a pan whileTiffany Cobb fills her plate with vegetables at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
The Commons dining hall at Kennesaw State University has nine differently themed food stations that offer food that is almost all natural and organic on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Ernest Lowe cooks grilled cheese sandwiches at one of the nine food stations at The Commons dining hall at Kennesaw State University on Friday, July 20, 2012. The Commons can seat 1,350 people in the 54,000 square foot facility and uses locally sourced meats and produce, many of which are organic. The dining hall is also part of the Farm to Campus initiative which receives produce from Apple Springs Farm in Ball Ground, Fountain Gate Community Garden in Kennesaw and the Governor’s Garden in Atlanta as well as others.
Nice article about Kennesaw Dining, especially liked that you included students, parents, etc so people could relate. Even more surprised to see one of my coworkers included in your article. Looks like Deb Masdea decided to go back for Sushi.