Cambridge, MA – Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5, 2018 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.
Stock up for Thanksgiving at the LAST Farmers’ Market of the season! On November 5, 12, 19 and 26, the market hours will be 12pm-4:30pm. The Market was founded in 2005, and accepts Food and Nutrition Service (FNS) food stamps, Women, Infant & Children (WIC) vouchers, and Senior Farmers’ Market Nutrition Program (SFMNP) coupons. The Harvard Farmers' Market also doubles the value of EBT purchases up to $15 per week. Swing by for crisp apples, local squash, farmstead goat cheese, freshly made baked goods and more Thanksgiving fixins'!
Any member of the Harvard community who will be on campus for Thanksgiving is welcome to join us for a traditional holiday meal. Undergraduates with a board plan simply swipe; all others may pay at the door for a flat rate of $18.75.
Autumn Vegetable Soup (V)
New England Clam Chowder
Salad of Baby Greens, Sundried Cranberries, Red Onion, Walnuts and Goat Cheese with Cranberry Raisin Vinaigrette (V)
Carved Roast Turkey with Cranberry Bread Stuffing, Pan Gravy & Cranberry Sauce
Cider-Glazed Baked Ham
Cheese Tortellini with Butternut Squash (V)
Sweet Potato & Pecan Soufflé (V)
Mashed Potatoes (V)
Buttered Green Beans (V)
Peppered Turnips (V)
Pecan, Apple & Pumpkin Pies (V)
Cheese & Bread Board