Written on April 20, 2008 - printed in NY Times Editorial.
The Way We Live NowWhy Bother?
By MICHAEL POLLAN
After days of celebration, the 2011 undergraduate commencement is over. Now is a good time to reflect not only on this important moment but also what we accomplished during this school year—and how we can improve for the next.
It has been a busy time for Dining Services. The end of the school year always brings with it several campus events, and many involve food. This week we host Taste of UMass, the nation’s largest campus food service event. This is certainly not the first time for the Taste (as we call it), but we always try to improve from the year before.
Last week we had our first ever Ivy Dinner event as part of the Guest Chef Series at UMass. It was a tasty fun event at the famed Berkshire DC.
*** CALL FOR SUSTAINABILITY-MINDED STUDENTS ***
My wife and I recently attended The Culinary Institute of America’s Leadership Awards Gala in New York City. Not knowing what to expect, all I could be certain of was that the CIA was going to honor several famous chefs whom I had admired from a distance. It was also a chance to say hello to Dick Marriott, CEO of Host Marriott and my former employer.
A big thank you from UMass Permaculture and Auxiliary Services to Food Service Director and Paul King, for featuring our story in the C&U spotlight! Below is the article, which can be viewed here
I am very excited to discuss the possibility of installing a drip irrigation watering system at the UMass Permaculture Garden! We are beginning talks with university administrators about potentially using drip irrigation to provide water to the garden in a sustainable way. Drip irrigation is a sustainable alternative to above ground sprinkler systems.
According to my calendar, spring is finally here. The weather is slowly improving (temperatures in the 50s!), and the days are getting longer. The St. Patrick’s Day parades in Boston and Holyoke have passed. One can go for a walk without wearing a scarf.