- The Food Literacy Project (at Harvard University Dining Services) cultivates an understanding of food from the ground up. Education focuses on four integrated areas of food and society: agriculture, nutrition, food preparation and community. Ultimately, the project goal is to promote enduring knowledge, enabling consumers to make informed food choices.
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Category Archives: Food Preparation
Our event this Tuesday with the Dutton Lab is sold out, but here is some background coverage of the Dutton Lab and insight into what they do: For Gastronomists, a Go-To Microbiologist, New York Times Cultural Revolution, Edible Boston
Here’s a picture of what we’ve been calling the “Veggie Puzzle”. For fun, we compiled ten of the more unusual vegetables that arrive in a typical Massachusetts farm share and designed a competition: name all ten and win a Farmers’ … Continue reading
Last week, Greek food guru and cookbook author Diane Kochilas joined Harvard University Dining Services and the Food Literacy Project for a half week of Mediterranean diet discussions, regional Greek cooking talks, and eggplant roasting. Read about her discussion with … Continue reading
(Image of Julia Child seated outdoors on wall at La Pitchoune with Simca Beck, Charles Child, Paul’s twin, Jean Fischbacher and others, taken by Paul Child) The Schlesinger Library’s exhibit Siting Julia, running in conjunction with their symposium on Julia, is installed and … Continue reading
Half a million plants grow inside Backyard Farms’ 42 acres of greenhouse. Photo credit: Stacey Cramp, New York Times At HUDS, the policy is to buy locally whenever possible. Our purchasing department spends significant time identifying new local partners and sustaining … Continue reading