Photo show reception for Will Raskin ’15: Farm/Food Wednesday, September 19, 7:00 p.m., in the ’62 Center for Theatre and Dance Over the summer of 2012, Williams College student Will Raskin traveled through Berkshire County and Southern Vermont documenting food production and consumption in our area. He shares his experience in this photography show, depicting farmers, chefs, and a bounty of fresh food. The reception will feature FREE grilled cheese sandwiches prepared on-site by Cricket Creek Farm.
Farm visit to Lakeview Orchard Saturday, September 22, 9:00 a.m.; meet at the circle in front of Chapin Hall RSVP required: Contact brent.wasser@williams.edu by Wednesday, September 19
Join Brent Wasser on a trip to Lakeview Orchard in Lanesboro to meet farmers David and Judy Jurczak, and to pick apples (Macoun, Empire, Liberty, Honeycrisp, and JonaGoRed). Then we’ll go back to Williams and make applesauce.
Farm visit to Hawthorne Valley Farm Saturday, September 29, 9:00 a.m.; meet at the circle in front of Chapin Hall RSVP required: Contact brent.wasser@williams.edu by Wednesday, September 26. Hawthorne Valley Farm is a biodynamic farm in Columbia County, NY, producing milk, cheese, vegetables, lacto-fermented vegetables, and bread. Tour the farm, meet Lauren McDonald ’12, and enjoy a harvest lunch.
Real Food Update Wednesday, October 3, at 7:30 p.m., in Paresky Theater
Come for a report on the state of real food, presented by students in Real Food Williams. Then listen in on a panel discussion featuring Jacob Addelson ’14, Bob Volpi (Director of Williams College Dining Services), Morgan Hartman (of Black Queen Angus Farm), and Stephanie Boyd (Director of the Zilkha Center for Environmental Initiatives), and Anim Steel ’94 (Founder and Director, Real Food Generation).
Harvest meal preparation with Buxton School students Saturday, October 6; please contact brent.wasser@williams.edu for details
RSVP required: Contact brent.wasser@williams.edu by Friday, September 28.
Join students at the Buxton School for a half-day of harvesting, cooking, and eating. If you are interested in food as a medium of education, this could be a great experience for you. If you just like to grow and work with food, this would be a great experience, too.
Ursula Heinzelmann: “Risen and punched, from black to white and back again: Bread and 20th century Germany.” Thursday, October 11, 6:30 p.m., in Griffin Hall, Room 6 Berlin native Ursula Heinzelmann is a freelance wine and food journalist and independent scholar and culinary historian. This talk will use bread as a point of departure to look at history and society, and to discuss morale and taste. LINK for more information.
Natan Margalit, Dawood Yasin, and Patrcik Benson: “Food and Faith.” Thursday, October 18, in the Jewish Religious Center
6:00 p.m.: Dinner; RSVP to brent.wasser@williams.edu by 10/17
7:00 p.m.: Presentations and discussion Natan Margalit runs Organic Torah. Dawood Yasin is the Muslim Life and Service Trips Coordinator at the Tucker Foundation, Dartmouth College. Patrick Benson is Farmer/owner at Stony Brook Valley Farm in Danby, MA. He is Muslim and raises halal poultry. Join them for an evening discussion about how sustainable food is an intrinsic component of Judaism and Islam. Poster: click here.
Visit to the Food Bank of Western Massachusetts Saturday, October 20, 8:15 a.m.; meet at the circle in front of Chapin Hall RSVP required: Contact brent.wasser@williams.edu by Wednesday, October 17.
Join Education Molly Coon on a tour of the food bank’s main warehouse, and learn about their effort to build the network of emergency food programs in western Massachusetts. Then help prepare food for pick-up.
Barton Seaver: “Bristol Bay: A World of Challenges and Opportunities” Monday, October 22 at 6:30 p.m., in Griffin Hall, Room 3 Barton Seaver is a chef, author, speaker and National Geographic Fellow. He is working to restore our relationship with the ocean, the land and with each other – through dinner. He believes food is a crucial way for us to connect with the ecosystems, people and cultures of our world. Seaver has left the restaurant business to use his knowledge and experience to link seafood to broader socioeconomic, ecological, health and cultural issues.
Joe Roman and Bun Lai: “Eat the Invaders.” Friday, October 26, 4:00 p.m., in Wege Auditorium
Lecture, sushi demonstration, and tasting Joe Roman advocates controlling and raising awareness about invasive species by eating them. He is a conservation biologist and author with research interests in biodiversity and ecosystem services, biological invasions, and marine population genetics and ecology. Eat the Invaders. Bun Lai is an Asian American chef, environmentalist, and social activist who is passionate about climate change and sustainable living practices. He is the owner and chef of Miya’s, in New Haven, the first sustainable sushi restaurant in the world. Miya’s.
Alumni in Food discussion panel Thursday, November 15, 6:00 p.m., in Griffin Hall, Room 3 Williams alumni return to campus to speak about their work in the world of food. The panelists include professionals from journalism, the hospitality industry, retail marketing, and agriculture. The resulting discussion will highlight the diversity of concerns in food, and will advertise the range of career options involving food. Participants
Panel:
Mari Omland ’89 (Green Mountain Girls’ Farm)
David Fowle ’76 (National Cooperative Grocers Association)
Peter Platt ’80 (Old Inn on the Green)
Johanna Kolodny ’01 (Print Restaurant)
Jessie Price ‘95 (Eating Well)
Moderator:
John Kessler ‘83 (Atlanta Constitution Journal)
Food Writing Workshop with John Kessler Saturday, November 17, 10:00 a.m., in Hopkins Hall, Rogers Room RSVP required: Contact brent.wasser@williams.edu by November 7. John Kessler ’83, the food editor at the Atlanta Journal Constitution, will teach this midday course on basic approaches in food writing. The class explores three kinds food feature writing: the reported food story, the personal essay, and the restaurant review.
Berkshire Grown Holiday Farmers’ Market Sunday, November 18, 10:00 a.m., in Towne Field House Stock up on delicious food and gifts for the holidays! Over thirty food vendors will sell their delicious produce, meats, baked goods, and preserved foods. LINK to video.
Berkshire Grown Holiday Farmers’ Market Sunday, December 16, 10:00 a.m., in Towne Field House Stock up on delicious food and gifts for the holidays! Over thirty food vendors will sell their delicious produce, meats, baked goods, and preserved foods. LINK to video.