As an incoming freshman coming to UMass Amherst, the last thing I was worried about was my diet. I knew UMass had “amazing” food but looking back now, I did not know what that actually meant. The past two years I have spent in the dining halls have changed my life. UMass Dining has exposed me to sustainable, healthy food. I have gotten the chance to eat food that I would normally never buy or know how to cook. From delicious kale smoothies to amazing quinoa salads, I am surrounded by good tasting healthy options everyday.
A cornucopia of Canadian proteins and produce was on display April 16, at the University of Massachusetts in Amherst, when chefs from six Canadian universities took part in the Flavours of Canada guest chef event in the university's Hampshire Dining Commons.
On March 31st, 2015, UMass Dining teamed up with Wonderful Brands to host a UMass Cook-Off to determine who is the best retail or residential eatery on campus. Contestants had to utilize Wonderful pomegranates, pistachios, almonds, or citrus (including Wonderful Halos - California Mandarins). Six Teams participated featuring chefs from the 4 Dining Commons (Berkshire, Worcester, Hampshire and Franklin) along with The Blue Wall and UMass Catering/University Club
On Saturday, April 11th UMass Dining held the 6th annual Dash and Dine 5K to benefit the Amherst Survival Center. Almost 2,000 runners lined up at the start line, determined and ready, to later cross the finish line with huge smiles across their faces. At UMass Dining, we were all smiles too because, with the help of the community, we had raised over $6,500 to donate to the Amherst Survival Center!
Tuesday, March 3rd we welcomed the top six schools voted “Best Campus Food” by the Princeton Review 2015 Edition in Hampshire Dining Common. Each of the six schools, including UMass Amherst, Cornell University, Virginia Tech, Bryn Mawr College, St. Olaf College, and James Madison University, showcased their favorite cuisines that won them each this amazing honor!
On Thursday February 26th, we welcomed Guest Chef Jehangir Mehta to Berkshire Dining Commons for “The Trend is to Blend” cooking demonstration. Students packed into the Berkshire room for a Mushroom Mania cooking demonstration and a presentation from members of the Mushroom Council of America.