Over the summer at UMass, while classes were out and the campus was vacant, the university Dining Team was hard at work. As the spring semester came to a close, the team set two goals for themselves to accomplish before September: create a new menu design and increase local sourcing. Throughout the season, UMass Dining […]
New Local Food at Hampshire Dining Hall and Beyond Read More »
In 1950, Teddy C. Smiarowski founded Smiarowski Farm on 70 acres of fertile, sandy loam. Since then, the farm has changed in a number of ways. First, John Smiarowski and his three brothers Bernie, Ron, and Jim, have since taken over the operations of the farm from their father. Each brother plays a different role in
Date: 10/6/2014 This week’s Farmer is UMass’s very own Amanda Brown. Amanda helps UMass students make their passion for growing food for their peers a reality through the UMass Student Farming Enterprise. The Student Farm is a unique year-long course that provides students with hands-on experience running an organic farm. The course started in 2007
Founded in 2000, Warm Colors Apiary is an 80 acre farm located in South Deerfield, MA, owned and operated by the loving couple Dan and Bonita Conlon. Their farm is just 11 miles from the center of campus. Using the wealth of the honeybees and non-chemical methods, Warm Colors Apiary produces and sells honey and beeswax
Dan and Bonita Conlon Read More »
Chicken is one of the most popular food items at UMass, and it is important to think about where we are buying this chicken from. During the next two years, UMass Dining plans on shifting where we purchase chicken to support farms within our region who are doing the right thing. In turn, this is
Localizing UMass-The Chicken Edition Read More »
s there anything more sustainable than supporting the very creatures that pollinate the local fruits and vegetables we love so much? We don’t think so! In the 2nd edition of the UMass Healthy and Sustainable Food System blog series, we’ll dive into the importance of local beekeeping, the global declining honeybee population crisis and our
What’s the Buzz-Supporting and Sourcing Local Honey Read More »
Ever wonder where the fish on your plate comes from? So did we. In our first edition of the UMass Healthy and Sustainable Food System blog series, we’ll take a look at some the issues surrounding the fishing industry and talk about how we at UMass Dining are sourcing “Trash Fish” – also known as
There’s Plenty of (Trash) Fish in the Sea Read More »
