“The Ghana ThinkTank is totally separate from everything else I’ve done at Williams,” Eleanor Lustig ’18 told me, one weekday morning in early March. “I got involved because it’s a different angle than I’ve ever taken on sustainability work at Williams.” Lustig has significant experience in activism and sustainability… Continue reading »
Williams will become the 60th “Campus Kitchen” site across the country reducing food waste and increasing community food security. Thanks to the students and student groups who led this push! WAMC Northeast Public Radio did a nice radio story on it. Click here to listen to it. Visit… Continue reading »
In the spring of 2015, Ashley Chapman (left) and Taylor Bundy ’13 (right) began approaching office coffee with a critical eye and experimenting with various options in Vogt House and Mears House. Last year I embarked on a mission to replace the Keurig machine in my office. Continue reading »
About three times a day, we make choices about not only what we want to make part of our bodies but also the kind of impact we want to have on the environment. For our planet, the difference between the Standard American Diet and a vegetarian diet is… Continue reading »
Dining Services is excited to bring you Vegan Fest this Thursday (December 8th) at Whitman’s. Join Chef Mark Thompson and the Dining Services unit managers for a delicious array of options. … Continue reading »
As a winner of one of three $5,000 grants from Cobank, Williams College will join James Madison University and Austin Peay State University as a site for a new Campus Kitchen! The Campus Kitchens Project (CKP) is a D.C.-based community service organization that already partners with 53… Continue reading »
Ayami offers guidance in the Mission Park Dining Hall clearing station Over the summer, a subcommittee of the Waste & Recycling Working Group met to focus on how to improve composting in dining halls. The subcommittee included Gayle Donohue, Assistant Director of Student Dining, the dining hall unit managers, a… Continue reading »
http://magazine.williams.edu/2016/summer/notice/a-closer-look-the-log-lunch/… Continue reading »
by Daniel Russell ’19, Zilkha Summer Intern 2016 Where the Williams College Dining Services chooses to source seafood from and the species of seafood selected has much impact on the sustainability of the marine species as a food source. Exactly how sustainable is the seafood that ends up… Continue reading »
The chefs with just some of their dried herbs, spices, and essences. by Quan Do ’19, Zilkha Summer Intern 2016 For almost a year now, Jim Guiden, Charlotte Clark and James Godfrey at the Faculty House have adopted a new strategy to combat food waste: drying several types of… Continue reading »
Be sure to swing by Chapin Lawn in front of Paresky at noon on Saturday to enjoy the All Campus Reunion Lunch. While there, nosh away on all sorts of local and sustainable dishes, including: Nitty Gritty (Kaiser Rolls & Cookies) Hosta Hill Crimson Kraut… Continue reading »
Photo by Anna Harleen ’18 Mari Omland ’89 stands among a cluster of sparkling, snow-covered trees, shaking a bucket of grain for the 12 goats trotting behind her. Out for some exercise, they’re distracted by the evergreens and adoring Williams students surrounding them. But Omland skillfully coaxes the animals… Continue reading »
WILLIAMSTOWN, Mass., November 13, 2015—Berkshire Grown will host Holiday Farmers’ Markets from 10 a.m. to 2 p.m. on November 22 and December 20 at the Williams College Towne Field House (82 Latham Street). More than 50 vendors will be at each market, coming from Massachusetts, Vermont, and New York. Continue reading »
Chef Mark Thompson at a recent Food Day celebration on campus. Food Day is an annual national celebration of good, healthy, real food, as well as an opportunity to push for improved food policies. This year, Dining Services is facilitating a Food Vendor Fair at Baxter Hall in the… Continue reading »
by Celeste Berg ’13 Click the food sourcing map to download a full-sized PDF. On Monday, April 22, Williams College embarked on No Impact Week, a one-week carbon cleanse that gives experimenters the chance to see what a difference “no impact” living can have on quality… Continue reading »
It won’t be business as usual in the Williams College dining halls on April 22nd this year. In support of No Impact Week, an initiative led by Lexie Carr ’13 and Thursday Night Grassroots, a special breakfast, lunch, and dinner menu will… Continue reading »
Three weeks was just enough time. By January 24th, the ten students in the winter study course Elementary Cooking Techniques were ready to emulsify, sauté, braise, and poach their way through preparing a grand final dinner. As they cooked for students in Peter Pedroni’s wine tasting class, the skills they… Continue reading »
Philip Ackerman-Leist will speak on February 13th. Philip Ackerman-Leist Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems Wednesday, February 13th, 6:30 p.m.-8:00 p.m. Griffin Hall, Room 3 Philip-Ackerman-Leist Droves of people have turned to local food as a way to… Continue reading »
Six alumni visit Williams on November 15th to discuss their careers in food. Alumni in Food discussion panel: November 15, 7:00 p.m., Griffin Hall, Room 3 The Alumni in Food panel features the theme of sustainability within the world of food, seen through the eyes of Williams alumni. The five… Continue reading »
Six alumni visit Williams on November 15th to discuss their careers in food. The discussion panel will be held in Griffin Hall, Room 3, at 7:00 p.m. For participant bios, follow this LINK. … Continue reading »
Williams College celebrated Food Week with exciting events from October 19th–27th, 2012. Williams College Food Week Mark Thompson, Campus Executive Chef October 19-27, 2012 Participate in Food Week events! Dining Services is offering an all-campus dinner that will showcase local, organic, and humanely-raised food in… Continue reading »
Real Food Update with Anim Steel ’94 October 3rd, at 7:30 p.m., in Paresky Theater On October 3. 2012, students in Real Food Williams will present on their work to implement the Real Food Calculator at Williams. A panel discussion will follow, featuring Jacob Addelson ’14, Bob Volpi (Director of… Continue reading »
This project examines the complex and persistent roles farms and food play in contemporary life. Multiple processes of the food system—agriculture, storage, transportation, retail, and consumption—demonstrate the intricacy of this hidden economy. Captions yield insights accrued from interviews with people intimately involved in each part of the system. This gallery… Continue reading »
Over the summer of 2012, three interns worked with the Zilkha Center’s Sustainable Food & Agriculture Program to further the mission of promoting responsible campus foodways. Eirann Cohen ‘15 Los Angeles, California Eirann is a founding member of Real Food Williams and a member of the… Continue reading »
by Celeste Berg ’13 Butternut squash soup at Log Lunch Although I eagerly anticipate Log Lunch for the entire preceding week, I don’t have any tangible involvement with the tasty and intellectually stimulating event until consumption begins. For those who produce the quality eats, however, preparation for the next… Continue reading »