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Posted on 11/28/2013 in by
Gifford Delle
,
Student

Vertical gardening has picked up a lot of speed in urban agricultural movements in recent years, and people are beginning to develop these structures more readily. The reason for this could be because of the obvious benefits that a green wall, or vertical garden brings to an urban area. The title Green Wall does an apt job of describing what a green wall actually is: a vertical surface (aka a wall) with vegetation growing up it.

Posted on 11/27/2013 in by
Simon Stevenson
,
Pastry Chef/Bake Shop Manager

Science! I’m sure I’m showing my age but do any of you recall the Thomas Dolby song “She Blinded Me With Science!”? It featured Dr. Magnus Pyke (A British scientist) shouting the word “Science” at various intervals throughout the song. Dr. Pyke was a popular scientist and media figure while I was growing up but began his career as a food researcher during WWII. He became very well known for his on camera eccentric manner which endeared him to the British public. One can only assume the British took him to their hearts because they themselves are pretty much all eccentrics.

Posted on 11/26/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

As most of our students get ready to leave for home for the Thanksgiving holidays, it is a good time for us to reflect and give thanks for what we have accomplished in 2013.

Posted on 11/25/2013 in by
Simon Stevenson
,
Pastry Chef/Bake Shop Manager

I sat for quite some time and gave careful consideration to what my first blog should be about. While I’m familiar with the term “blog” this is the first Web Log I’ve written and although I can honestly say the experience feels about as rewarding as receiving a shower curtain for Christmas I will admit to feeling slightly interested in knowing if anyone will admit to reading it.

Shower curtains aside, I feel I should write something about baking, this being a baking web site and all, so let’s begin with this:

Posted on 10/28/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

During the past several weeks, I’ve participated in roundtable discussions in New York City on sustainability and the importance of preserving natural resources, attended a sourcing summit at Yale, and been present when our Chancellor Kumble Subbaswamy  publicly signed the Real Food Campus Commitment. These events all shared a common goal: to find better ways to provide healthy, sustainable, and delicious food choices to our customers.

Posted on 10/07/2013 in by
Gifford Delle
,
Student

A rapidly growing trend in modern agriculture is a method of growing called hydroponics. The utilization and research of hydroponically grown food with has an extensive history, however recently it has been proposed as a solution to the downfalls of modern monoculture farming and as a way to improve our overall food systems.  Hydroponic Vegetables are grown without soil in a water-based system that utilizes a mineral nutrient solution.

Posted on 09/16/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

The past two weeks at UMass have been a record-breaking, ground-breaking, all-around fun time. After setting the record for the world’s largest fresh fruit salad—made official by Guinness World Records—on Labor Day, we celebrated the grand reopening of the Hampshire DC on September 10. We also opened two new retail locations: Roots Café and the Hampshire Market. What makes these openings so exciting is that each of them shares a common purpose: serving fresh, sustainable and healthy food while building community.

Posted on 09/01/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

This is the move-in weekend for our 13,000 students living on campus. This past Friday, we witnessed the Class of 2017 (over 4,500) as they settled in. This was a big day for them and for us too. We already met many freshmen and family members through the open house and orientation sessions, but it was a special day as students were ‘really dropped off’ by their parents for the first time.  Many of families dined with their students one last time before heading home. It was also an emotional day for them, that’s for sure.

Posted on 08/29/2013 in by
Gifford Delle
,
Student

Preservation of fruits and vegetables has its deep roots in human history. From the days of the Romans who dried their dates and figs through adding heat in a smoking process to the salt used to preserve meat and vegetables, crucial in making the several month long journey across the Atlantic during the founding of the New World. Pickling has been around for probably around 4,000 years with its origins in India and the Tigris Valley where cucumbers were first pickled. Food preservation has long been a favored way to store our food, but why?

Posted on 08/13/2013 in by
Gifford Delle
,
Student

Dear UMass Amherst Students,

The UMass Amherst Student Farmers Market is getting closer, and we’ve got huge haul of produce to bring to the student body, and we want you to take advantage! The Student Farmers Market will be held every Friday from September 13 to November 22nd 12:00(noon) – 4:00 P.M. on the lawn outside Goodell Hall. Accompanying the market will be local music from a different band each week, and additional student vendors, so its sure to be a fantastic event!

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