On Apr. 3, the von Auersperg Gallery opened its new studio arts exhibition, presenting drawings, paintings, and photographs created by Deerfield students in the art program. “Food for Thought” was the theme, inspired by the Dining Hall. The von Auersperg Gallery has been home to…
Over spring break, the Dining Hall Staff received instruction on Asian cuisine from special guest chef Shirley Cheng, a teacher from the Culinary Institute of America. Chef Cheng, a native of Sichuan Province, China, worked with the Dining Hall staff for three days. This visit…
Drawn by the scent of pepperoni pizza in the common room, I floated towards the towering cardboard boxes on the table for all of LM to feast upon. Finding a spot on a couch, we turned on the TV only to find live coverage of…
As Deerfield students returned to campus this fall, a buzz of annoyance rang through the Greer Store and Louis Cafe. Although the changes were largely insignificant, some students noted that prices had increased on smoothies, cookies, and candy. Assistant Head of Dining Services Bradley Woodward…
Each April, students at Deerfield compete to see who can save the most energy and water by unplugging electronics, taking shorter showers, and living in dark dorms for weeks. Students are excited and motivated to save energy during the “Green and Blue Cup Challenges,” which…
Many students consider The Deerfield Food Committee notoriously ineffective in improving the food at DA. Within the past year, however, the DAFC has managed to make changes that the community has greeted enthusiastically. Currently, the committee is working on having panckes in the Greer on…
According to Eating Disorder Hope, a website that raises awareness about eating disorders, “Over 50% of teenage girls and 33% of teenage boys are using restrictive measures to lose weight at any given time.” Also: “eating disorders are a daily struggle for 10 million females…
There has been a dramatic increase in the number of students waking up early to get a bite at breakfast, and we think we know why. The new yogurt and fruit bar offers us the tastiest range of tropical and citrus fruits. Its positioning in…
Last spring David Keith ’13 started a petition to stop the consumption of antibiotic-fed livestock in the Dining Hall. As Keith’s Change. org page explains, “The widespread use of antibiotics in factory farms poses a significant threat to the environment & human health. The use…
Gus Wellin ’11 and Colten McCormick ’12 head the gluten-free club, which is dedicated to raising awareness and providing support for students who face the challenges of eating a completely gluten-free diet.