Photo by Jon Rou
Peggy Barlett (right), who is heading up Emory’s Sustainable Food Initiative, and a Sodexho representative examine organic
produce at the health food co-op Sevananda.
Where does our food come from?
Have you noticed the new organic sandwiches and snacks in the Fresh Market at Cox Hall? The seasonal local vegetables at the Dobbs University Center? The new local, natural and organic ice cream program at The Depot? What about fair trade and organic coffee available across campus, or the growth-hormone free, regionally made milk at all Emory food vendors? These changes are just the tip of the iceberg in Emory’s sustainable food initiative.
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Rushdie:
A writer’s
art is no
open book
Was Anne Hathaway Shakespeare’s model for Lady Macbeth? Did Shakespeare transpose his grief over the death of his son Hamnet to create a grieving son in “Hamlet?”
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Shaping
the future
of faculty
excellence
Emory’s central resources for faculty development will for the first time be united in one place with the creation of the Center for Faculty Development and Excellence. From research grants to teaching awards to writing workshops and lecture series, the center will integrate established programs and resources with new initiatives.
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