By Dana Ferrante ’17 & Marina DeFrates ’17
Shopping week is often a perilous time of year. The night before it begins, you have the perfect plan figured out: 4 (or 5) classes, no Friday sections, and a nice long lunch each afternoon. Then midway through the week, you’re on the phone with your parents telling them you just cannot get it together for this semester. “Mom, I’m just going to dropout.” Classic.
Choosing can be tough, which is why the Crimson Crave has put together a list of food-related courses for your shopping list. Tough just got tougher…and chocolatier and cheesier.
Check out the lists below for courses running this spring and fall!
- AFRAMER 119x: Chocolate, Culture and the Politics of Food
- ANTHRO 1727: Sensory Korea
- ENG-SCI 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry
- ESPP11: Sustainable Development
- ESPP 90t: Environmental Health: Your World and Your Life at Risk
- FRSEMR 32m: Food for Thought: Culinary Culture in Spain and Latin America
- ITAL 105: From the Book to the Kitchen Table
- OEB 52: Biology of Plants
- RELIGION 1046: Introduction to Religion and Ecology
- SCI-LIVSYS 19: Nutrition and Global Health
- SCI-LIVSYS 16: Human Evolution and Human Health
- ANTHRO 2712: Ethnographies of Food
- ANTHRO 1040: Origins of the Food We Eat
- ANTHRO 2618: The Body in the Age of Obesity
- E&M REASON-22: Nutrition and Health: Myths, Paradigms and Science
- French 127: Talking about food
- HEB 1411: Evolution and Adaption of the Human Diet
- SCI-PHYUNV 27: Science and Cooking: From Haute Cuisine to Soft Matter Science
By Dana Ferrante ’17
It’s where you eat; where you do homework; where you procrastinate. The place where you always end up eating inordinate amounts of honey butter on Sunday nights; the place where you can always find at least one of your blockmates.
Yes, I’m talking about
the dining hall d-hall. (Let’s be honest, we don’t have time to say the entire phrase.)
But, there are some things about the d-hall you should have time for. Some of these things may be obvious, others not so much. Nonetheless, in the name(s) of sustainability, accountability, and community…
Here are FOUR things you can do EVERYDAY to make our dining hall a better place (If you want to be lazy, just read the bolded sections):
In other words, SAVE OUR SPOONS (and all other silverware and dishes for that matter).
As the school year goes on, plates, glasses, bowls, and silverware magically disappear. Of course accidents happen and things get broken, but when you lose HUNDREDS OF SPOONS in one year, it really makes you wonder where the spoons have gone. In the end, it doesn’t matter where they are going, but the fact that d-hall kitchen has to spend (read: waste) money every year getting new dishware. Whether you care about money, sustainability, or both, it’s clear that disappearing dishware isn’t helping anyone. So here’s my plea to you:
- DON’T TAKE THE SPOONS/GLASSES/BOWLS/etc. OUT OF THE D-HALL. You probably have better things to stack up in your bookshelf anyways.
- If you do take something….BRING IT BACK. There is no shame in bringing something back to where it belongs. Gold stars for anyone who does.
- NEVER, under ANY circumstances throw out the plates & spoons. JUST BRING THEM BACK! That’s honestly downright wasteful. I’d rather you bring back a year’s worth of plates in May than never bring them back at all.
#2 SWIPE EVERY TIME YOU EAT
Unless it’s brain break when swiping isn’t necessary, it is EXTREMELY important that you swipe at every meal. We’ve all seen that sign on the checker’s desk (at least subconsciously), and we know we should… but do we really have to? Yes. Here’s why:
- Swiping helps HUDS know when to have food ready and how much they’ll need. If there is a rush every night at 6:15, HUDS will be ready and armed with red-spice chicken for all only if they know how many people to expect at dinner. By using the swiping data from previous weeks, HUDS can make your red-spice dreams come true. Therefore, swiping helps HUDS, which in turn, helps us.
- Swiping also allocates money to the house kitchen. In other words, each time someone swipes, a certain dollar amount from the giant HUDS fund is to your house kitchen. If a lot of food is taken, but only a few people swipe, there will be a huge discrepancy in the numbers. By swiping, we do our part in making sure our d-hall is making ends meet.
#3 Use trays & dishware sparingly.
This doesn’t mean go tray-less, nor does it mean you should always use a tray. Here’s an outline of the best case scenario:
You’re getting dinner with your blockmate, Bob. Instead of each getting your own tray, Bob gets a tray and you don’t. Both of you enjoy your Friday afternoon clam chowdah. When you are done eating, you pile everything onto Bob’s tray and send it down the conveyor belt. Water is saved, and everyone lives happily ever after.
Why you and your blockmate Bob deserve a gold star:
By using one tray, you do two things.
- You save water, since now only one tray has to be washed instead of one.
- You save the conveyor belt from potential damage. Part of the reason why we have trays in the d-hall is to prevent silverware from falling onto the conveyor belt, getting stuck, and breaking the belt. Of course, if one section of the belt isn’t working, everything comes to a halt, causing problem for HUDS staff and students alike. For this reason, going trayless is not the answer, but using them efficiently is.
On this same topic, consider taking one glass instead of three. If you have to get up to get a refill, it’s really not the end of the world. Once again, reducing your usage of cups, plates, and silverware helps reduce the amount of water used to clean the dishes; one less glass a day can make a big difference over time. At the same time, if you are planning to stay in the dining hall for a bit, there is no reason to use the disposable cups and silverware. When dining in, reusable items should always be your first choice.
#4 Remember: the d-hall is a COMMUNITY
You live in the best house on campus; let’s keep it that way.
- Don’t take a bag of bagels when brain break starts at 9pm, leaving your peers bagel-less. That’s just not cool.
- So you hate what’s on the menu for dinner every Saturday night? Well, that just happens to be Bob’s favorite meal of the week. It is HUDS’ job to meet the MAJORITY taste at every meal, so please be patient if your favorites aren’t on the menu every night.
- We all are a part of this community, which is why we all have the chance to let our voices be heard. HUDS loves feedback. If you want change, it’s up to you to fill out the HUDS survey each semester or submit a feedback card. Real humans read every comment students make, and it is only through voicing your opinion that changes can be made.
While other d-hall issues are going to take a little more time to tackle, (i.e. getting more recycling bins, how to avoid the chaotic pile of dishes and glasses during brain break), these are a few simple things that everybody can do to make their d-hall the best (and most sustainable) one on campus.
If you have any questions/suggestions/concerns, feel free to reach out to me (email@example.com) or the FLP Fellow for your house. We are here to help relay your ideas to Food Literacy Project, HUDS and beyond!
By Dana Ferrante ’17
This past week, I had to write a manifesto as part of a course about youth protest in Europe during 1968. Having read everything from anarchist memoirs to situationist leaflets, we were asked to use the ideas, language, and rhetorical styles of these sources to create a manifesto about a topic of our choosing. Naturally, I chose to write mine about the food system. If you’d like to learn more about actual (and less accusatory/radical) plans that are currently in the works, check out the Massachusetts Food System Plan, as well as the Food Better Campaign going on here at Harvard.
A specter is haunting our stomachs: the specter of what locavore’s call “carelessness.” This specter has not appeared out of thin air—it is the inevitable consequence of the present culture of instant-gratification and ignorance, perpetuated by people across the globe. It was born at a time when the advancing industrial society quickened the speed and immediacy of life, forcing our food system to follow suit. And yet this society is irrational as a whole. How do people expect something that grows in the summer to be on their plates year round? Why do the eggs in the grocery store come from across the country, instead of from the farm right down the road? We all bear responsibility for the present state of affairs, and it is because of this that we must commit ourselves to change —for ourselves, for future generations, and for the sake of the global environment.
- Whoever does not consider what they eat, where it comes from, and how it is produced, remains ignorant of one of the most essential aspects of his or her well-being and that of society as a whole.
- These are called One-Dimensional Eaters.
- As the shelves of our supermarkets become fuller each year, food has become less of a source of sustenance or means to survive. Today, it is a commodity, and the global population is compelled to consume far more than it needs.
- This generation now prefers the copy to the original, the appearance of culture, fake food to the authentic recipes. Time and effort have gone by the wayside, and only the illusion of freshness and culture is satiating.
- Without farmers, there would be no more food.
- The general separation of food production and the consumer has made us blind to the people and energy that it takes to get dinner on the table each night. Society now demands speed, while food requires exactly the opposite: patience.
- Through this, society as a whole has forsaken the importance of the home-cook. This is both the result and the cause of the on-going food illiteracy.
Therefore, the locavores propose:
- To inform the population of the real environmental and societal situation created by our ignorance of the food system
- To become more conscientious of where our food comes from and how it is produced
- To eat locally and seasonally, therefore supporting local agriculture
- To slow down our consumption and reintroduce patience to the consumer
- To initiate a home-cook movement
- To work with producers, business owners, food system stakeholders, and consumers to find out how the food system can be improved
- To teach the newest generations to eat according to region, season, and availability, as our ancestors did
- To eliminate one-dimensional eaters