food

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 »

A Refresher on Composting in Dining Halls

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 »

The Art of Drying Herbs

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 »

Real Food at Reunion!

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 »

“Food and Farming in Vermont” by Natalie DiNenno ’18

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 Holiday Farmers Market

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 »

Food Day 2015 at Williams College

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 »

150-Mile Meals Earn Rave Reviews

A final No Impact Week celebration featured a wholesome student-cooked meal of hearty lentil vegetable soup, spinach salad with roasted vegetables and avocado dressing, onion and cheese cornbread, and Swedish apple cake.

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 »

150-Mile Meals on April 22

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 »

Alumni in Food Discussion Panel

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 »

Food Week

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 »

Will Raskin: Farm/Food Online Exhibit

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 »

Sustainable Food Interns 2012

SFAP Interns 2012

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 »

Log Lunch Features Local Produce

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 »

Speaker series, spring 2012

The Sustainable Food & Agriculture Program Brings Diverse Guests to Campus Classrooms Spring 2012 features a roster of diverse guest speakers and workshops. The Sustainable Food & Agriculture Program strives to engage diverse and unexpected disciplines. This semester touches on theater, sociology, Latina/o studies, and the Office of… Continue reading »