NMU Director of Dining Sharon Carey and Associate Director Paul Schoonveld right with Luke Bell of BSB Farms

NMU Director of Dining Sharon Carey and Associate Director Paul Schoonveld (right) with Luke Bell of BSB Farms.

At one college, the eggs are practically chicken-to-kitchen fresh

A deal with a local poultry farm brings just-laid cage-free shell product to multiple sites around Northern Michigan University campus.

Something egg-citing is going on at Northern Michigan University (NMU). This past February, the school’s dining services launched a supply deal with BSB Farms, an egg supplier located only about 15 minutes from campus, and that has meant eggs literally hours from the hen that laid them.

Currently, NMU uses about 500 dozen (around 6,000) individual eggs a week from BSB in its Marketplace and Wildcat Den residential dining operations as well as three campus retail outlets and the

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