Food Month at Yale: Being green never tasted this good.

October 17, 2011

The month that brings us Columbus Day and Halloween is now also offering us what is possibly the most exciting reason to celebrate – Food!

The entire month of October is food month at Yale, and it consists of an initiative of the Yale College Council, Yale Food Project, and Yale Dining to promote and encourage healthy and sustainable food choices amongst students, faculty, and staff.

Activities happening on campus during this delicious month include movie screenings concerning environmental topics, talks with renowned chefs and members of Heritage Food USA, locally grown food samples at the Residential Dining Halls and Family Weekend at the Farm! For more information about Yale Food Project events during the month of October please make note of their calendar.

Coming soon to a dining hall near you! Yale Dining will host Food Day in all residential colleges on October 24th, serving locally grown products.  According to Regenia Phillips, Director of Residential Dining at Yale, “We are very excited to welcome our local partners and to honor our relationship in Yale Dining.” The menu for this day will include food and products from participating local businesses such as Cecarelli Farm, Niman Ranch and Murray’s Chicken, etc. The organically grown products that will be featured during Food Day include kale, apples, currant juice, cauliflower, Yukon Gold Potato, Butternut Squash, chicken and dairy. Each residential college will be featuring a particular product.

Falling for Fall! As the leaves are busy changing colors and the air getting crisper, the Yale Dining Fall Harvest Market – scheduled for Wednesday, October 26, 2011, from 11:30 – 1:30 – invites Yale faculty, staff and students to come celebrate fall! Participants will be able to purchase (cash only) apple cider, caramel and candy apples, pumpkins, squashes, etc.  This event will be held on the Beineke Plaza side of Commons and will feature a variety of seasonal fruits and vegetables, ornamental gourds and corn, as well as seasonal baked goods from the Yale Bakeshop such as pumpkin bread.