 | A workshop sponsored by the Yale Sustainable Food Project showed participants how to turn the bountiful crop of tomatoes into canned sauce |
Melina Shannon-DiPietro, director of the Yale Sustainable Food Project, led a
workshop on preserving tomatoes at the Yale Farm on Sept. 13.
T H I S
Getting saucy
The outdoor demonstration — which included activities ranging from actually
harvesting the tomatoes to cooking and canning them — is part of the Sustainable
Food Project’s “Chewing the Fat” speaker/workshop series.Upcoming
events in the series include a workshop on bread making (using the Farm’s
outdoor brick oven); a talk, titled “Sustainability 360: A Holistic Approach to Sustainability
at Wal-Mart” by Leslie Dach of Wal-Mart Stores; a lecture by famed restaurateur
Alice Waters; and an apple galette workshop.
The series is sponsored by the George and Shelley Lazarus Fund for Sustainable
Food and Agriculture at Yale. For more information, visit www.yale.edu/sustainablefood.
Photos by Michael Marsland
W E E K ' SS T O R I E S
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Foster + Partners to design new SOM building
NIH grant aims to speed development of alcoholism treatment
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ENDOWED PROFESSORSHIPS
Anderson comes to Yale as Lanman Professor
Harries appointed as first Ragen Professor
Nägele is first incumbent of Mohr Professorship
Smith has been named to Wells Professorship
Scholars named to joint posts at MacMillan Center
Abigail Rider to manage Yale’s real estate
Exhibit chronicles slavery and emancipation in Jamaica
Activist and author Gloria Steinem to visit as Chubb Fellow
Art, music of Tibetan monks to be featured in campus events
Architect-designed housewares produced by Swid Powell . . .
Award-winning play about conjoined twins to be presented
Brownell: Food addiction and nutrition
Part one of two-part conference will explore ‘Frontier Cities’
Tribute to Cleanth Brooks examines the topic ‘What is Close Reading?’
Show features paintings of city scenes by Constance LaPalombara
Getting saucy
Look at ‘Past Year in Admissions’ . . .
Campus Notes
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