Thanks, Brent!

20150529_113931In a month that asks us to reflect on what we are thankful for – we wanted to pause to express our gratitude for Brent Wasser and the work that he did for four years at Williams as the Sustainable Food and Agriculture Program Manager.

In May, Brent continued to follow his passion for food and farming abroad – in a biointensive farming course in Germany.

Over the years, Brent was involved in many events and initiatives on campus and in the community to address and educate about issues of food and agriculture.  Among other things, he has worked closely with Dining Services to source more sustainable and local food, assisted students in food-related independent studies like this and this, taught a Vermont-food-based Winter Study course, brought numerous sustainable food related speakers to campus, taught many delicious cooking classes, facilitated many food films including Fresh Fest at Images Cinema, worked with students to manage gardens across campus,

B&W sushiHere are a few of examples – from the Williams Record – of things to which Brent leant his expertise.

Students Come Together to Bake Local Pies

No Impact Week Promotes Green Living

Campus Commemorates MLK with Service Events

Dining Serves 150-Mile Meal in Effort to be more Sustainability Conscious

Culinary Corner: How to slice and dice your veggies

Cooking class group shot - MarchThe Taste of Power

Exploring Food Waste

Lecture on Local Cheese Leaves Students Salivating

Your culinary skills are definitely missed – but even moreso your passion for real, sustainable, local food.

Happy trails, Brent!

Thanks for all you have done to integrate sustainable and local food on campus!