food

Zilkha Summer Internviews!

Each summer, the Zilkha Center hires about 8 or so interns in the following fields; Communications, Gardening & Outreach, Artist-in-Residence, Farmington Solar Facility, Sustainability Consultant/Green Offices, Sustainable Food, Sustainable Transportation, Sustainability in Strategic Planning, Or, Submit Your Own Idea!… Continue reading »

Williams College’s New Community Garden!

The college is finally going to put a community garden on campus! Staff, faculty, community members, and students alike have desired a shared space to plant to their heart’s content. At the beginning of last year, a google form was sent out to the… Continue reading »

Weekly Sustainable Lunch

Natalie and Daniel introducing the meal they’ve created. Beets are a recurring favorite Every Thursday, the Zilkha Center interns gather together in the Environmental Center’s kitchen to share a lunch. The interns rotate cooking duties, and every meal is crafted with sustainable ingredients sourced from our… Continue reading »

Forward Food Experience – May 3rd in Whitman’s

After learning about their free plant-based culinary training, Eco-Advisor Astrid DuBois ’20 reached out to the Humane Society to see if they might be able to offer the training for Dining Services.  Director Bob Volpi and Executive Chef Mark Thompson were on board and the planning commenced. Wednesday May… Continue reading »

Williamstown’s Table-to-Farm Composting Initiative

Design by Jessica Chen, Williams College Class of 2019 ‘Table to Farm’ adds twist to farm-to-table movement BY BRAD JOHNSON “Farm to table” has become a familiar phrase in the Berkshire lexicon as more and more area restaurants emphasize the procurement and use of local produce and food products… Continue reading »

Earth Day Meals on Monday!

In honor of Earth Day, here’s what you’ll find at Driscoll, Whitman’s, and Mission dining halls on Monday April 23rd: Driscoll’s Earth Day Meatless Monday Sweet Beet and Apple Salad with Citrus Vinaigrette Lima Bean Hummus with Tomato Toast Hot & Sour Cucumbers Wild Mushroom Salad with Mint Hot Moroccan… Continue reading »

Fresh Fest at Images March 9th & 10th

Fresh Fest is an annual farm and food film festival at Images Cinema. Friday, 3/9, 7pm: Honey Docs (free) Two 36 minute short documentaries: Keeping the Hives Alive & The Last Honey Hunter. Followed by a panel discussion and honey tasting Saturday, 3/10 at 12pm:… Continue reading »

Holiday Farmers Market at Towne Field House

  Stop by Towne Field House on Sunday (12/17) between 10am-2pm for the 9th annual Berkshire Grown Holiday Farmers Market. Shop for your holiday feast, grab lunch, enjoy some live music, and catch up with friends and farmers. Admission is always free and SNAP/EBT is accepted. For more info,… Continue reading »

Williamstown Farmers Market – Opens May 20th

This upcoming Saturday is Opening Day for the Williamstown Farmers Market. This year, the market is expanding its produce and prepared food offerings with four new vendors for a total of 29 regular vendors. For a complete vendor listing visit http://www.williamstownfarmersmarket.org/ Among the new vendors, certified organic Mighty… Continue reading »

Industrial Beef Reduction

The student group thinkFood was the catalyst for reducing Dining Services’ industrial beef purchases by 50% Beef at Williams     by Max Harmon ’19  November 2015  in the Williams Alternative Got Beef with Less Beef?    by Eleanor Lustig ’18    January 2016 in the Williams Alternative Jordan Fields ’17 writes… Continue reading »

Farm & Fishery Spring Field Trips

Cows in line at the robotic milking station at High Lawn Farm This spring, we’ve headed out to check out a number of farms and college food suppliers with an eye towards visiting farms and businesses that the college does business with or is considering doing business with. Continue reading »

In syrup-related news from CES…

Hopkins Forest Maple Jug Design Contest! Showcase your artistic talents in support of the Hopkins Forest maple sugaring operation.  Next year Hopkins Forest will unveil new bottles for their syrup and your design could grace the labels for years to come.  All designs must be adaptable to plastic jugs of 8, 16 and 32… Continue reading »

Seafood Survey

Seafood at Williams survey How does the food we eat affect the environment and communities around us? For my independent study project this semester I have been learning about how we might bring more local, sustainable seafood to our dining halls in order both to heal our marine environments and… Continue reading »

Office Coffee: Reducing the Waste

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 »

Meatless Mondays Continue to Draw Crowds

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 »

Vegan Fest at Whitman’s on Thursday

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 »