Green living made accessible with fermentation demo

Behind a folded table strewn with jars like an apothecary,¬†Karen Diggs, classically trained chef, nutritionist, holistic culinary author and entrepreneur blithely sliced the butt of a crisp cabbage head into delicate slivers for a demonstration of her lacto-fermented concoctions in the Tea Shop on Nov. 15. Similar to an apothecarist of yesteryear, Diggs explained the […]

A decade of sustainability and environmentalism on campus

Mills College has long history of promoting sustainability and environmentalism on campus through students leaders and pro-recycling initiatives.

Christina McWhorter, Greenhouse and Botanical Garden coordinator, talking to volunteers. (Debbie Barragan)

Students volunteer to prepare community garden for winter

On the morning of Friday, Oct. 23, nearly a dozen Mills women converged at the campus garden to remove exhausted tomato plants, tend seedlings and prepare planting beds for cover crops.

A display of the eco-box and portable cups at the Tea Shop. (Heather McDaniel)

Campus dining offers more sustainable alternative for to-go food

In an effort to minimize on-campus waste, Auxiliary Services and the Sustainability Center have teamed up with Bon Appétit to launch an environmentally friendly alternative for holding food on the go.

Alumnae from the Class of 1949 celebrate Convocation. (Kim Harris)

Sustainability theme of Convocation

Sustainability was the theme of this year’s convocation, an annual event held to celebrate the beginning of the academic year. On Oct. 2 current seniors and past alumna wore their graduation regalia and tuned in to speeches from members of the Mills College community.

A wide selection of tomatoes at Farmer Joe's. (Tara Nelson)

The debate continues: is organic food better?

The debate over the benefits of organic food reached a new peak this summer as officials continue to discuss whether organically grown food is more nutritious.

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