Return to Portfolio Home

Food Week

Posted: 04/06/2012

Food in all its glory was the focus of “Food Week,” a recent student-generated celebration that offered insight into the politics, preparation, environmental, and nutritional aspects of food.

Skidmore’s Environmental Action Club, through its Food Working Group, sponsored the week, which featured a panel discussion on hunger, a film screening, a fair trade market, vegetarian dinner in the Murray-Aikins Dining Hall, cooking classes led by Skidmore Head Chef Jim Rose, a presentation by Health and Exercise Sciences Professor Paul Arciero, and a Real Food Challenge Workshop.

Sarah Arndt ’14 said that the week went really well. The cooking classes were a huge draw, and planting seeds for the Skidmore Student Garden was a popular event. In general, she added, “Students who stopped by at tables or events were very supportive and excited about the prospect of increasing the amount of local, healthy, sustainable food on campus.”

Food Week’s organizers worked with students in charge of Social Justice Week (scheduled concurrently) on the Fair Trade Market, to allow for inclusion of more food items at that event.

The Real Food Challenge Workshop brought Stefy Navarez to campus to discuss how students could work effectively with Dining Services to increase the quantity of local and community-based, ecologically sound, fair/humane food served. Skidmore has been moving in this direction for some time, and recently began purchasing flour from a regional producer. Students will continue to work toward a goal of having Dining Services buy 20 percent local, ecologically sound, fair/humane food by 2020, according to Arndt.

In the immediate future are two events. EAC’s Food Working Group will provide food and snacks at the April 21 campus Earth Day Celebration. In addition, a volunteer trip to Pleasant Valley Farm is scheduled for April 9. Arndt welcomes interested students to meetings of the Food Working Group, Mondays at 9:30 p.m. in the Spa.

(Photos by Elise Auger ’14, Lyle Reed ’12, Marielle Briant '14 and Nghia Luu '14)