Erica Chang poses with Red’s Best Acadian redfish. Erica Chang ‘18 had always been interested in the ocean, but studying away at Williams-Mystic in spring 2016 gave her a real taste for it. When she traveled to the Pacific northwest with the program, she discovered an interest in salmon,… Continue reading »
Erica Chang ’18 Originally published in The Williams Record We have a terrestrial bias at the College. Yes, we live in Williamstown, about 150 miles from the Atlantic, but we are inherently linked to the health and fate of the oceans. The oceans are one of the… Continue reading »
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 »
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 »
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