This past Friday, I organized an event to raise money for my Social Practices in Art course. Each student has to raise $20, so we can have spending money for projects later in the term.
I requested that each person invited bring one vegetable and a $5 dollar donation. With the vegetables that arrived, I made six dishes and brown rice. I cooked the following: roasted cauliflower and squash, sauteed mushrooms, tamari stir-fried asparagus, sautéed kale and onion, sautéed kale with onion and carrots, and grilled broccoli and zucchini with garlic.
Overall, there was a great turnout and, surprisingly, all the food turned out well.
-Kate D. ‘14
As someone with Celiac Disease I would say that gluten-free options in the dining hall are improving. When I first got here last year, it was rough, but now we have a new chef who is really responsive to my needs and not to mention an AWESOME dining hall staff who hook me up with all sorts of GF stuff. We now have Udi’s bread, granola, muffins, buns, pasta and pizza etc. Occasionally they will even have a GF dessert, so things are definitely looking up. As far as the other diets go I have a lot of friends who are vegetarian who report that they can find what they need and I don’t know the exact statistic but we were mentioned as one of the most vegan friendly schools by PETA. The dining hall also accommodates religious restrictions as well. In general, because our community is so small the dining hall can be responsive to our needs and they try to accommodate us the best they can.
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 firstname.lastname@example.org
There are unfortunately no vegan restaurants close to or in Bennington. I’m vegan and have found food at most of the restaurants in/near Bennington. In North Bennington, Power’s Market has custom-made sandwiches and side dishes. Also in North Bennington is Pangaea Lounge, which has vegan options on their menu, including a tofu curry with coconut milk, veggies, and lime, which is pretty tasty.
In Bennington, Izabella’s Eatery has veg items (sandwiches and salads), and South Street Cafe usually has a vegan soup and has sandwiches (as well as a mean soy latte). The vegan food at Bennington is pretty good, too, with many options, so you don’t have anything to worry about- in terms of having choices- as a vegan or vegetarian.
At dinner tonight, there was a table set up to invite students to speak with our head chef, who had menus on hand and ideas to discuss about the food program. He was interested in hearing opinions and suggestions to improve the food based on our desires.