The Harvard Gazette

Martin Breslin

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The Food Better campaign kicks off this week, with each day focusing on a different theme — from food production to food waste — along with talks, field trips, cooking demonstrations, and of course, good food.

From farm to table and everything in between

Food campaign aims to make each bite better

Campus|

DateSeptember 29, 2014May 2, 2019

Ali Almossawi, a former HBS research associate, was back in town on business when he stopped by J.P. Licks — for the second time. Almossawi admitted that there might be a couple of more returns before he headed back to the West Coast on Monday. "I miss it," he said of the local flavor. Jeremy Watson (third photo) of Harvard's Bauer Laboratory seemed to support the belief that cooler temps do not interfere with the pleasures of the chilly treat.

Weather doesn’t affect ice cream consumption

The Harvard community eats plenty of the frozen concoction year-round

Campus|

DateJuly 25, 2013May 21, 2019

Mussels harvested on the shores of Prince Edward Island are among the sustainable seafood choices used by Harvard University Dining Services. At Leverett House, Ray Liberge creates a dish using the mussels.
Jon Chase/Harvard Staff Photographer

Steps toward sustainable seafood

Dining Services maintains focus from ocean to plate

Science|

DateNovember 21, 2012April 3, 2019

Feeding a bigger family

Davidson steps up as managing director of Dining Services

News|

DateNovember 10, 2011April 17, 2019

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

For Harvard's 375th celebration, Flour Bakery owner Joanne Chang '91 has been tasked with making a special — not to mention huge — cake. Here, Director for Culinary Operations Martin Breslin (right) and Production Manager Richard Spingel, both from Harvard University Hospitality & Dining Services, pick up a few of Chang's sheet cakes at Flour in Boston.

How to build a party

Preparations are under way for Harvard's 375th anniversary gala

Campus|

DateOctober 12, 2011

"It’s exciting. I think it’s definitely an honor that they contacted me and asked me to make this cake. There’s definitely a lot of pressure. You know, 4,000 people are going to be having a piece of this cake and judging it," said Joanne Chang '91. Chang is preparing the cake to mark Harvard's 375th birthday celebration.

History in the baking

Alum creates massive cake in honor of Harvard's 375th birthday

Campus|

DateOctober 4, 2011

At the 375th anniversary celebration, the Harvard family will be treated to an evening of mouthwatering desserts, lively performances, and general merriment — including a few surprises.

A party starts 375th celebrations

Entertainment, food, festivities highlight October gathering

Campus|

DateSeptember 1, 2011July 25, 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

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

‘Food Is Like Fashion’

Dining Services culinary director strives to stay vital and current

News|

DateMay 13, 2010July 19, 2019