French fries, other vegetable oil products help fuel recycling effort
Harvard Recycling and Waste Management fueled its truck with used vegetable oil from the Annenberg Hall kitchen this past Tuesday (Sept. 19) – marking a first for a Facilities Maintenance Operations...
View ArticleFruits of summer
If it’s really true that we are what we eat, most of us should run, not walk, over to Harvard’s first-ever Farmers’ Market, to rehabilitate ourselves from the world of unhealthful eating and mediocre...
View ArticleIn brief
HARVARD-AFFILIATED MEEI NAMED ONE OF AMERICA’S BEST HOSPITALS The 2008 edition of America’s Best Hospitals, published by U.S. News & World Report, assigned Harvard-affiliated Massachusetts Eye and...
View ArticlePutt, putt, putting green to work
Every day, every week, and all year — rain or shine — Adams House dining hall general manager David A. Seley commutes to Harvard on a moped. He has a fleet of nine of the lightweight motorized bicycles...
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‘Food Is Like Fashion’
Past the chilled world of the walk-in freezer, through the underground tunnels running below Kirkland House, up from the racks of vegetables and chicken thighs and kettles of stewing soup, to a...
View ArticleHarvard Community Garden Hosts First Annual Harvest Festival
Pumpkin carving, face painting, and pressing cider were just a few of the activities enjoyed at the first annual Harvest Fest held Oct. 16 in the Harvard Community Garden. The event, planned by student...
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A cuisine reigns supreme
Feeding Harvard is a group undertaking. The roughly 600 employees of Harvard University Hospitality and Dining Services (HUHDS) can attest to that. But any Food Network fan worth his kosher salt knows...
View ArticleFeeding a bigger family
Preparing a big Thanksgiving dinner has been known to overwhelm even the most seasoned host — but not David Davidson. As that fateful fall Thursday approaches, the new managing director of Harvard...
View ArticleStraight from the farm
The smell of fresh strawberries filled the air at the opening of the Harvard Allston Farmers’ Market last Friday. The event announced the return of local farmers to University markets in both Allston...
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Empty Bowls to fill coffers
An empty bowl can be a symbol of hunger and need. An empty bowl also can be an object of grace and beauty. And when members of the Harvard community and their neighbors roll up their sleeves and turn...
View ArticleAnnenberg waste reduction efforts recognized with recycle award
First-year College students eat their meals in the historic Annenberg Dining Hall, immersing them in the Harvard’s history from day one. A reusable mug program and efforts to cut down on food waste...
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Steps toward sustainable seafood
Bluefin tuna stocks are endangered. Cod is fished out. Halibut? Don’t even think about it. What’s a seafood-loving university to do? That’s been the dilemma facing Harvard University Dining Services...
View ArticleDudley Cafe pilots reusable container program
On the go? Taking your lunch with you and conscientious environmental practice merge thanks to a new partnership with the Food Literacy Project and Harvard University Dining Services. Starting this...
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Hallmarks of healthy eating
For a couple of hours last Wednesday, a strange, smoky scent took over the Winthrop Junior Common Room. But it wasn’t a fire in the making — just a case of plump eggplants being slow-grilled one by...
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A loss close to home
As the Harvard community regrouped the day after the Boston Marathon bombings — accounting, in a flurry of phone calls and text messages, for faculty, staff, and students who had headed out Monday...
View ArticleMarket time
Shielded by a tent at Science Center Plaza, Harvard employees Paula Gaughan and Susan Courtney stood in front of a near-endless selection of pastas, trying to choose just one. “This happens every...
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Weather doesn’t affect ice cream consumption
Even with the changeable New England temperatures going up and down like a seesaw, few can forget the recent climb to a smoldering 102 degrees Fahrenheit. Frozen treats were one form of relief from...
View ArticleFrench fries, other vegetable oil products help fuel recycling effort
Harvard Recycling and Waste Management fueled its truck with used vegetable oil from the Annenberg Hall kitchen this past Tuesday (Sept. 19) – marking a first for a Facilities Maintenance Operations...
View ArticleClik here to view.
Fruits of summer
If it’s really true that we are what we eat, most of us should run, not walk, over to Harvard’s first-ever Farmers’ Market, to rehabilitate ourselves from the world of unhealthful eating and mediocre...
View ArticleIn brief
HARVARD-AFFILIATED MEEI NAMED ONE OF AMERICA’S BEST HOSPITALS The 2008 edition of America’s Best Hospitals, published by U.S. News & World Report, assigned Harvard-affiliated Massachusetts Eye and...
View Article
