Vis-Γ -vis: Bounty on board
November 9, 2017
ΞΆΓάΘ¦'s Harvest Dinner again brought together students and others for picking produce from the on-campus organic garden and gathering from local partner farms, for preparing food under the guidance of Dining Services chefs and for enjoying a celebration of sustainable bounty to cap the growing season. (Photos by Chris Massa and Jen Natyzak)
Ajani Otieno-Rudek '20 picks kale from ΞΆΓάΘ¦'s Community Garden, which he manages this year.
Byron Smith '18 and Natalie Cassello '21 prepare green-grown greens before the dinner.
Jen Natyzak, ΞΆΓάΘ¦'s sustainability coordinator for student programming, works with Smith on salad duty.
Volunteers dish up vegetarian chili and cornbread, salad, roasted root vegetables, braised greens and apple crisp.
An all-time high of some 275 students fill the Spa snack shop for this year's Harvest Dinner.
