The Harvard Gazette

Harvard University Hospitality and Dining Services

Page 1 of 1

Harvard College Dean Evelynn M. Hammonds (from left), President Drew Faust, and cellist Yo-Yo Ma gathered onstage to help Harvard celebrate its 375th anniversary.

375th party under the umbrellas

Festive crowd wouldn't let weather dampen their spirits

Campus|

DateOctober 14, 2011May 21, 2019

Team Turquoise Jeep — made up of four Stoughton High School seniors and their Summer School proctor, Daniel Oh ’11 — huddled over cutting boards, prepping vegetables and herbs they’d bought at the Harvard Farmers’ Market with their $60 budgets.

A cuisine reigns supreme

Local ingredients take spotlight in Iron Chef Competition

Campus|

DateJuly 26, 2011May 30, 2019

Iida Toichiro (above) is the current president of Hicho, his family's tuna business, which was established in the 1860s. Harvard President Drew Faust and faculty visited Tokyo last March. Faculty members on campus had a chance to learn how to roll sushi at a seminar and demonstration organized by the Office of the Provost last Thursday.

Talking with their mouths full

Sushi seminar for faculty draws a crowd

Campus|

DateFebruary 28, 2011May 23, 2019

Victor Wong ’11 (left), who aspires to political career in his native New York City, wasn’t a big fan of cheese to start with, but now, he said, “I have a greater appreciation for it.”

Do you speak Cheese?

Hands-on lessons in food literacy

News|

DateJanuary 24, 2011March 21, 2019

Dunster/Mather kitchen wins 2009-10 Green Skillet

News +|

DateDecember 6, 2010March 20, 2019

Noted chef Mollie Katzen, who is also a member of the Harvard University Hospitality and Dining Services advisory committee, meets with Martin Breslin, HUDS director for culinary operations.

Breaking bread together

Divinity School café welcomes communal dining

News|

DateOctober 21, 2010May 21, 2019

At the Lehman Hall luncheon, a sold-out audience sat on folding chairs, ate a $5 vegetarian meal, and listened as Mollie Katzen unspooled lessons in menu strategies, kitchen lore, nutrition, home cooking, and the joy of fresh food. Lunch was vegetarian, including tofu cutlets, black bean burgers, bulgur pilaf, and steamed squash with a maple-mustard glaze.

Getting fresh with Mollie

Harvard hosts famed cookbook author Katzen

Campus|

DateOctober 21, 2010March 5, 2019

“The idea is that we build community around the food we grow,” said Timothy Severyn, M.T.S. ’11, co-coordinator of the Harvard Divinity School Community Garden. The garden is just one of the School's many sustainability efforts.

Its sustaining mission

Divinity School cuts energy use, grows its own crops

News|

DateOctober 21, 2010May 15, 2019

Depending on the season, 35 to 70 percent of the produce served at Harvard is from fewer than 250 miles away, the definition of regional, according to Harvard University Hospitality and Dining Services.

From plants to plates

How Harvard’s cooks serve up 5 million meals a year

Campus|

DateMay 13, 2010July 19, 2019

Lisa Hogarty comes to Harvard after nearly eight years at Columbia University, where she served most recently as chief operating officer of the Columbia University Medical Center.

Hogarty named VP for Campus Services

News|

DateApril 29, 2010May 1, 2019

Locally grown kale was on the menu at the "sustainable dinner" at Annenberg Hall. The Earth-friendly menu of local and regional foods supports area producers and minimizes transportation pollution.

Earth Day at 40

Food, fairs, lectures mark Harvard’s April 22

Campus|

DateApril 23, 2010May 21, 2019

Josh Wortzel '13, Susan DeWolf '10, Prateek Kumar '11, Tina Liu '11, and Patricia Levi '12 plant seeds and bulbs in the Harvard Community Garden. The plot in front of Lowell House — 560 square feet of growing space — is a lesson in local food and sustainability that matches the University’s environmental ethic, said Zachary Arnold ’10. “Our tagline is: a beautiful and productive space.”

Lessons from the Earth

Harvests ahead, edible and intellectual, from a Harvard garden

Campus|

DateApril 19, 2010July 18, 2019

This drawing highlights where the first of Harvard's raised-bed gardens will be located. The 560-square-foot growing space at 27 Holyoke Place in Cambridge, will provide experiential education in sustainable, urban agriculture and food for students, faculty, and the community.

Coming soon: Harvard garden

Students will oversee University-planned effort to grow food locally

Campus|

DateMarch 22, 2010July 18, 2019