Summer interns in the Zilkha Center have the opportunity to focus on a wide range of sustainability projects that impact our campus community. While interns with the Zilkha Center carry out specific projects, they are encouraged to be creative in addressing the challenges posed in the internship and… Continue reading »
Farmer-activist Leah Penniman of Soul Fire Farm visited campus on November 4th for a full day of activities, including a workshop, dinner, and public lecture as part of the end of “Food Justice Week and Beyond.” Penniman is the co-founder of Soul Fire Farm, a Black, Indigenous and… Continue reading »
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 »
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 public through Daily… Continue reading »
This January, six students embarked on an audio storytelling journey. In three weeks, they were charged with learning a ton about campus sustainability at Williams, choosing two interesting topics, interviewing people both on and off-campus to learn more, and creating two short and compelling audio stories/podcast… Continue reading »
Natalie passes the plate As one can imagine, Williams College spends a large amount of money each year on food purchases. At roughly $7,150 per student per year, approximately $15,000,000 annually goes into feeding the campus via Dining Services, a lofty undertaking by… Continue reading »
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 »
by Lucy Bergwall ’15, Sara Clark ’15, Robin Gimm ’14, and Josh Morrison ’16 On a Tuesday in late June, Zilkha Center interns Lucy Bergwall ’15, Sara Clark ’15, Robin Gimm ’14, and Josh Morrison ’16 along with Brent Wasser, manager of the Sustainable Food and Agriculture Program, piled into… Continue reading »
400 pounds of seed potatoes waited for students in Professor Henry Art’s Sustainable Agriculture course when they arrived at Caretaker Farm on a warm and sunny April morning. Farmer Don Zasada demonstrated with a small hand tool how to put the cut tubers neatly to bed in… Continue reading »
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 »
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 »
October 3, 2012: Real Food Update with Anim Steel ’94 October 3rd, at 7:30 p.m., in Paresky Theater On October 3. 2012, students in Real Food Williams will present on their work to implement the Real Food Calculator at Williams. A panel discussion will follow, featuring Jacob Addelson ’14, Bob… Continue reading »