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Column: Can Dartmouth get sustainable food access right?

(11/10/17 5:00am)

Recently, Dartmouth announced a clear commitment to address food sustainability throughout campus dining by initiating the formation of a “food working group” comprised of a collective of students, faculty and staff. As one of the students serving in this group, I am as nervous as I am hopeful, and while not jaded, certainly uncertain. I wonder — what would a comprehensive sustainable food action plan look like, and how could we direct our efforts into getting it right? 

https://www.thedartmouth.com/article/2017/11/column-can-dartmouth-get-sustainable-food-access-right

Talking about Food: deconstructing taste and navigating ‘foodways’

(10/13/17 5:20am)

Talking about food is challenging because it is never just about food. Food is inextricably tied to one’s being. To all, food is indicative of identity, a myriad of intersections. So much so that there is even an academic term for it: “foodways,” defined by the Oxford English Dictionary as “the traditional customs or habits of a group of people concerning food and eating.”

https://www.thedartmouth.com/article/2017/10/talking-about-food-deconstructing-taste-and-navigating-foodways

New, Old Food: Preserving the fall harvest (and all those apples)

(09/29/17 4:00am)

Those who work the land or live off of it know that although it may seem like the weather is fit for sowing thanks to the bout of warm weather this week, preparations on all fronts are in place for harvest. The Upper Valley, and New England in general, has brief, impressively productive and incredibly seasonal agricultural contributions. 

https://www.thedartmouth.com/article/2017/09/new-old-food-preserving-the-fall-harvest-and-all-those-apples

Mastering the art of cooking in college: a step-by-step guide

(09/22/17 4:00am)

Experienced cooks know that a good plan is essential to culinary success. The ability to think ahead, work quickly and neatly and manage time efficiently makes both cooking and the completed dish excellent. So much so that in professional cooking, the quality of one’s mise en place, loosely translating to “everything in its place” — meaning items, ingredients, motions and timing — quickly distinguishes the best from the rest. Yet, even for the seasoned chef, cooking at college can present sets of new challenges that can make even a simple plan needlessly complex.  

https://www.thedartmouth.com/article/2017/09/mastering-the-art-of-cooking-in-college-a-step-by-step-guide