Food

Chef Ron DeSantis, Director of Culinary Excellence and Quality Assurance for Yale Dining, presenting about jackfruit and other underutilized edible plants.  This week, the 23rd annual Tastes of the World […]

UMass Student Farm chickens.  On February 16, 2017 several UMass Auxiliary staff attended a poultry forum in Grafton, MA hosted by the Massachusetts Food System Collaborative. In attendance were several

Need a last minute gift? Want to support your local farmers and show your loved ones that you care? Look no further than the UMass Fresh Local Breakfast Basket!  Every carefully

Craving something green as the days get cooler ? Look no further than UMass Fresh. Grab your own UMass Fresh Box this Friday, November 4th, at The UMass Student Farmers’

Looking to spice up your weeknight dinner plans? Look no further than this UMass Student Farmers’ Market Yaki-Ramen recipe perfected by chefs here at UMass Dining. This delicious recipe features

What’s better than some hearty stew on a cool, crisp autumn evening? Our head chefs at UMass Dining developed a satisfying, healthy, local and easy recipe for an Autumn Stew

Last week, our staff visited Warm Colors Apiary to discuss how to strengthen the connection between the apiary and surrounding communities. The event was organized by CISA, a non-profit dedicated

Last week, the UMass Dining team met with Andy Kendall, Executive Director of the Henry P. Kendall Foundation regarding the Local, Healthy UMass Food System Initiative. The meeting was held

A diet full of healthy, nutritious, and fresh foods is a huge part of the key to success for children in K-12 public schools, but when we think about what

As UMass Dining sources from more local meat farms, our staff has increased its ability to butcher on site. While processing meat on site requires more time and labor, it

University of Massachusetts Amherst Auxiliary Enterprises has been awarded a $3,500 grant from the Women for UMass Amherst Fund (WFUM) that will be used for a permaculture garden project at

One goal of the Local, Healthy UMass Food System Initiative is to increase the amount of lean animal proteins purchased locally, which would yield a plethora of benefits from plate

With common lows of 10 degrees Fahrenheit during Massachusetts winters, it’s hard to believe that people can eat New England regional foods from November to April. When a foot or

Gleaning is a term originating from biblical times used to describe the act of redistributing the surplus of a harvest. In doing this, volunteers collect leftover crops from farmers fields

“A national event. Real food, just food.”  Every October 24th, thousands of Food Day events are held across the nation, but why? What is Food Day, anyway, and why does it