Skip to Main Content
Skidmore College

Vis-à-vis: Bounty on board

November 9, 2017

Skidmore's Harvest Dinner again brought together students and others for picking produce from the on-campus organic garden and gathering from local partner farms, for preparing food under the guidance of Dining Services chefs and for enjoying a celebration of sustainable bounty to cap the growing season. (Photos by Chris Massa and Jen Natyzak)

Ajani Otieno-Rudek '20, picks kale from Skidmore's Community Garden, which he manages this year.
Ajani Otieno-Rudek '20 picks kale from Skidmore's Community Garden, which he manages this year.




Byron Smith '18 and Natalie Cassello '21 prepare green-grown greens before the dinner.
Byron Smith '18 and Natalie Cassello '21 prepare green-grown greens before the dinner.




Jen Natyzak, Skidmore's sustainability coordinator for student programming, works with Smith on salad duty.
Jen Natyzak, Skidmore's sustainability coordinator for student programming, works with Smith on salad duty.




Volunteers dish up vegetarian chili and cornbread, salad, roasted root vegetables, braised greens and apple crisp.
Volunteers dish up vegetarian chili and cornbread, salad, roasted root vegetables, braised greens and apple crisp.




An all-time high of some 275 students fill the Spa snack shop for this year's Harvest Dinner.
An all-time high of some 275 students fill the Spa snack shop for this year's Harvest Dinner.

 

Related News


Student+walks+on+campus
The College's fall semester plan will bring back all or nearly all of its students to campus for largely in-person instruction and learning.
Jul 2 2020

Kim+Frederick
Kimberley A. Frederick is project director for the Howard Hughes Medical Institute grant, which promotes innovative approaches to the teaching of chemistry.
Jul 1 2020

Marc+C.+Conner+and+Barbara+Reyes-Conner+arrive+at+Scribner+House
Skidmore’s eighth president, Marc C. Conner, and Barbara Reyes-Conner arrive to take up residence at the historic North Broadway house.
Jun 29 2020