Featured series 
Tag: Martin Breslin
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Campus & Community
From farm to table and everything in between
Individuals and communities can improve the food system, according to members of the Harvard Law School Food Law and Policy Clinic, which has launched a yearlong, University-wide focus on how to make food distribution more equitable, sustainable, and nutritious. This week kicks off the campaign called Food Better.
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Campus & Community
Weather doesn’t affect ice cream consumption
As July — National Ice Cream Month — winds down, the National Weather Service shows Cambridge’s temperatures going back up, so chances are you’ll find someone from the Harvard community dipping into a frozen delight. At Harvard, ice cream is a year-round staple.
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Science & Tech
Steps toward sustainable seafood
Harvard University Dining Services has turned its attention to sustainable seafood, an effort that may lead to new institutional standards for purchasing.
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Campus & Community
Feeding a bigger family
Growing up in a home of 14, David Davidson was used to big Thanksgiving dinners. As the new managing director of Harvard’s Dining Services, he’s now preparing to feed hundreds.
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Campus & Community
375th party under the umbrellas
Harvard writers and photographers ventured to all corners of the campus and captured the University’s 375th anniversary celebration.
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Campus & Community
How to build a party
Preparations are under way for Harvard’s 375th celebration in Tercentenary Theatre on Friday. Wondering how to plan a party for 5,000 of your closest friends? Find out what you’ll need.
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Campus & Community
History in the baking
In a question-and-answer session, Harvard alumna and chef Joanne Chang recounts the challenge of creating a giant dessert for Harvard’s 375th anniversary celebration.
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Campus & Community
A party starts 375th celebrations
Entertainment, food, festivities highlight October gathering.
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Campus & Community
A cuisine reigns supreme
Harvard Summer School students sharpened their knives, fired up the hibachis, and went to work for this year’s sixth annual Iron Chef Competition, a showcase of local ingredients and budding culinary talent.
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Campus & Community
Talking with their mouths full
More than 50 faculty members and guests gathered at the Harvard Faculty Club on Feb. 24 for “Fish Markets and the Art of Sushi Making,” a seminar and demonstration organized by the Office of the Provost.
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Campus & Community
Breaking bread together
A new dining experience at the Harvard Divinity School inspires students and staff to take an hour, sit down, and eat “family style.”
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Campus & Community
Getting fresh with Mollie
Iconic cookbook author Mollie Katzen brings food lessons to Harvard: Slow down, eat mostly plants, and cook at home.
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Campus & Community
Its sustaining mission
Harvard Divinity School embraces the green revolution, conserving energy in buildings and harvesting from its own garden.
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Campus & Community
From plants to plates
Harvard’s food service operations are a massive undertaking, producing 26,000 meals daily in ways that have to please many palates.
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Campus & Community
‘Food Is Like Fashion’
Martin Breslin, the Dublin-born director of culinary operations at Harvard’s Dining Services, lives for food.
