Self-Op Dining: A Year in Review
Self-Op…what does that really mean? And what does it mean for McClurg Dining Hall? I sat down with McClurg Executive Chef Rick Wright last week to find out just this and how the last year has changed the dining experience for Sewanee students.
Undergraduate Fellow Undertakes the "Greening" of Dining Services
Sustainability Undergraduate Fellow, Brelyn Yuratich (C'14) will be working on increasing sustainability of the University Dining Services. This will include increasing awareness of sustainable food options in McClurg and the environmental implications of students’ food choices.
New Additions to the Cumberland Farmer's Market
The Cumberland Farmer's Market, a local organization bridging local farmers to local customers, has recently expanded offerings and services.
Bountiful Growth and Harvests: An Update on the Farm
The University Farm has experienced exceptional growth over the summer and visitors to McClurg dining hall will enjoy the bountiful harvests from the garden and livestock offerings.
Garden Interns provide Farm to Table link
Devante Jones C'16 prepares to transport head lettuce from the Sewanee Organic Garden to the cooler at McClurg Dining hall. Jones and fellow student, Julian Cope, interned on the University Farm throughout the summer of 2015.