Last night, two friends and I made dinner in my house. We made pasta with olive oil, basil, and red pepper flakes. As a side dish to add into the pasta, we sautéed onions and garlic in olive oil. This was a nice little dinner, and it was the perfect break from all the work we had to do last night. Also- the combination of flavors with the pasta and the onions was addictive. Luckily we only had one box of pasta!
Hey! I’m so flattered to get a personal question. That’s awesome that you are vegan and also like to cook + bake. Unfortunately there isn’t a local Whole Foods, but there is a natural foods market, Spice n’ Nice in town. There is also a green market (to which I have not yet ventured) in town once or twice a week.
I am revising my plan of study right now to focus on food’s representation in art throughout history and now. In this, I will focus mainly in photography-to capture food photos- and Italian to study a society where food is of major importance.
About the meal plan- almost all students are on it, and it is not an easy task to get off it. I am on the meal plan, which is beneficial for getting lunch in between classes or if I have too much work to have time to cook. The vegan options are good. I usually cook for myself and friends for dinner and often leave leftovers of what I make in the house.
We have house coffee hour on Sundays, and each person in the house buys or prepares food for one in each term. My coffee hour is coming up, so I am searching for some tasty desserts (possibly chocolate peanut butter cups or these muffins.
Please email me if you want to chat (or have any dessert ideas). My email is email@example.com
Finding a Field Work Term (FWT) can be stressful, but Bennington gives you an incredible amount of support through the FWT office and through professor and student suggestions. The FWT office has an online database of job listings that organizations or people post to from outside of the college. This database also has a document library with information on how to write a resume, cover letter, and most information you may need to know to apply for a job.
There is also a local field experience if you want to work in Bennington. This is an internship opportunity to work with partner organizations or groups that have a connection to Bennington College.
I found both of my FWTs by reaching out to the individuals with whom I wanted to work, and I got the job both times. First working with a dance company as a marketing intern and the most recent working with a chef. I have never heard of students failing to find FWT positions. If you, for some reason, cannot get a job, you can do a FWT over the summer, but I think it’s usually more enjoyable to intern when all Bennington students are interning. Then you can share your experiences upon returning, and you have the chance to leave VT for the coldest months.
This is the newest cutting technique that I learned a couple days ago. I tested it tonight to see how easy it would be after a long day cooking. The preparation and cooking are surprisingly simple, but you get a really nice looking result.
This is the final product. Read more to see a breakdown of each step.
That’s totally okay and encouraged! I came to Bennington after studying French for 8 years, and I decided I wanted to take Italian. It’s always helpful if you’ve taken another language (especially a romance language or Latin) and have the passion to learn a new language.
From personal experience-and I’m sure my classmates would agree-the Italian professor, Barbara Alfano, is amazing. She puts her heart into every class, and we are always learning in a creative way (e.g. watching a film and describing scenes, learning about current Italian issues, performing little dialogues that we write, etc.). I definitely suggest you meet Barbara and chat with her. She is excited to meet with new students and always makes time.
Last night I made almond milk for the first time and used it to soak oats overnight. My mom and I ate the flavorful result for breakfast with some ground flax seeds, chia seeds, raspberries, and some of the extra almond milk.