Sustainability

Williams College Sustainable Food & Agriculture Program

 

Evolving campus foodways

Stinking Bishop: “It smells like sweaty trainers, doesn’t it?”

by Celeste Berg ’13

Dr. Diane Purkiss, Fellow in English and historian from Oxford’s Keble College, opened her presentation on...

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by Celeste Berg ’13

On Monday, April 22, Williams College embarked on No Impact Week, a one-week carbon cleanse that...

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Maple Fest Marks the End of an Early Sap Run
Drew Jones, manager of Hopkins Memorial Forest, tends the...

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by Malik Nashad Sharpe ’14
What linkages can we form between experimental art making and practice, discourse on environmental...

Permaculture Conference

In June, Cedar Blazek ’13, Alix Wicker ’14, and Gabi Azevedo ’15 attended the Permaculture Your Campus conference at the...

Students make bread with Lead Baker Michael Menard.

Three weeks was just enough time. By January 24th, the ten students in the winter study course Elementary Cooking Techniques...

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by Haley Mahar ’16 and Sasha Langesfeld ’17

The motto for the Revisioning Sustainability conference is “Campuses as Catalysts for...

Parson’s Garden on our first day

By Josh Morrison ’16

June 14, 2013: Momentarily banished from the garden by the steady onslaught of cold rain that...

Just Food Conference panel discussion

by Andrea Lindsay ’13

As an Environmental Policy major and Latina/o Studies concentrator, I have spent most of my time...

Topher Sabot '99 surveys the pastures with students.

400 pounds of seed potatoes waited for students in Professor Henry Art’s Sustainable Agriculture course when they arrived at Caretaker...

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by Isaac Maze-Rothstein ’14

At Williams College, a working committee of staff, faculty, and students use Real Food Challenge guidelines...

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What is Food at Lunch?
Discuss food themes over lunch this fall! Food at Lunch features two meals a...

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by Celeste Berg ’13

“I used to not care, but now every living, breathing moment centers around the relationship we’ve...

Stina Kutzer, owner of Gammelgården Creamery in Pownal, VT, hangs bags of Skyr to drain. Her Skyr is available at the EcoCafé in Morley Science Center.

by Hannah Smith’15

This semester I have had the opportunity to work at Gammelgården Creamery in Pownal, VT, which is...

Students ride to visit Cricket Creek Farm in Williamstown on a sunny May morning. Real Food Williams, a student group advocating sustainable food, organized the event.

Read about the past, present, and future of the Zilkha Center for Environmental Initiatives.
Annual Update 2013 (PDF)
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Photo by Brett Chedzoy, Agriculture and Natural Resources Educator with Cornell Cooperative Extension in Schuyer County

by Eric Hagen ’14

Earlier this winter I made a very good decision. I decided to drop by Brent Wasser’s...

Lucy Bergwall ’15, Sara Clark ’15, Robin Gimm ’14, and Josh Morrison ’16 learned about permaculture at the University of Massachusetts Amherst in June, 2013.

by Lucy Bergwall ’15, Sara Clark ’15, Robin Gimm ’14, and Josh Morrison ’16

On a Tuesday in late June,...

BBH sprouts

Will Raskin documented food production and consumption in the Berkshires and southern Vermont this summer. A reception will be held...

Amelia making salami at Salumificio Santoro

Meat culture in Italy
by Amelia Simmons ’13

For eight weeks, through a generous Wilmer’s Summer Travel Fellowship, I...

150 Mile Meals

It won’t be business as usual in the Williams College dining halls on April 22nd this year. In support of...

Ackerman-Leist's new book, Rebuilding the Foodshed, offers case studies of regional foodsheds and principles for developing enduring food systems.

by Celeste Berg ’13

Philip Ackerman-Leist is all about the practical. On the evening of Wednesday, February 13th, the author,...

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On March 10, 2012, students in Deborah Brothers’ costume design class explored the range of colors made possible by onions,...

 

Food Week 2014!

Real Food Williams, Williams Sustainable Growers, Williams Dining, and the Sustainable Food and Agriculture Program present a full week of events focusing on food.

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Announcing Food at Lunch

Discuss food themes over lunch this fall! Food at Lunch features two meals a month that focus on topics that range from environmental issues to food preparation and food technology. Meals are the second and fourth Thursday of the month. All meals take place in Faculty House and run from 12:00 p.m.–1:00 p.m. Participation is limited to five students. Lunch is paid for by the Sustainable Food & Agriculture Program.

Brent Wasser will lead discussion. To register, write brent.wasser@williams.edu no later than the Monday before the scheduled lunch.

Fall theme schedule

September 25: Major wines and cheeses of the world

October 9: Biodynamic agriculture and permaculture

October 23: Animal welfare and humane treatment

November 13: Cooking techniques: roasting, braising, sautéeing, poaching, frying

November 27: Food justice and food insecurity

 

 

Abby Rampone ’17: Take Your Protests OutsideAbby 4

 The Zilkha Center Writer-in-Residence reads her stories and poems.

October 9

7:30 p.m.

Harper House

Abigail Rampone ’17 was the 2014 summer Writer in Residence in the Zilkha Center for Environmental Initiatives. She is the artist behind the signs in the trees on campus. Abby will read from her stories and poems on Thursday, 10/9, at 7:30 p.m. in the Harper House conference room. Apple crisp and ice cream served.

The Mirror Visions Ensemble

Mirror Visions.inddA concert co-sponsored by the Sustainable Food & Agriculture Program and the Music Department in support of the Growing Healthy Gardens Program.

September 27

8:00 p.m.

Brooks-Rogers Recital Hall

The Sustainable Food & Agriculture Program is sponsoring a performance by The Mirror Visions Ensemble Saturday at 8:00 p.m. in Brooks-Rogers Recital Hall. This concert will benefit the Growing Healthy Gardens Program, run by our friend Jennifer Munoz. The musicians will present a program of American music about the pleasures of dining: all songs about food!

 

 

Sheep at Sheep Hill

Sheep at Sheep Hill7

Come to the Williamstown Rural Lands Foundation on Saturday to hear Dr. Gary Kleppel of University at Albany speak about the ecological benefits of sheep grazing. Meet the sheep and enjoy a lamb dinner. Advance registration is necessary. Visit http://bit.ly/1uSRJPn to sign up.

September 27

 

Sheep at Sheep Hill:
a presentation and lamb dinner

Poster link: http://sustainability.williams.edu/files/2014/09/Sheep-at-Sheep-Hill7.pdf

Location:
Williamstown Rural Lands Foundation
671 Cold Spring Road
Williamstown, MA 01267

Event schedule:
3:00 p.m. Pasture walk and sheep management tour
4:00 p.m. Fiber spinning and weaving demonstration
5:00 p.m. Lamb dinner prepared by Chef Greg Roach of Wild Oats Market
6:30 p.m. Speaker Dr. Gary Kleppel, University at Albany

Registration information:
The pasture walk and presentations are free. Dinner is $25.00 per person. Register for the dinner at http://bit.ly/1uSRJPn, or use the link provided at http://wildoats.coop/.

Contact brent.wasser@williams.edu with questions.

Sheep at Sheep Hill is a collaboration of the Williamstown Rural Lands Foundation, Wild Oats Market, Black Queen Angus Farm, Pine Cobble School, and the Williams College Sustainable Food & Agriculture Program.