The father of Gourdzilla, Damon Remillard, is leaving Kenyon after five years as resident director of AVI Foodsystems in Peirce Hall.
Best-selling author and food-movement legend Michael Pollan at Rosse Hall at 7:30 p.m. Wednesday, Sept. 25.
A lecture by Professor of Sociology Howard Sacks explores where food comes from, why it matters and what it has to do with a liberal arts education.
A team of Kenyon students takes on other schools in the Platinum Chef cooking competition.
Kenyon’s Rural Life Center discusses Knox County’s sustainable agriculture in a student-moderated forum.
Thanksgiving at Peirce Dining Hall is a cherished Kenyon tradition. See how it all comes together as we go behind the scenes with the founders of the feast.
Before heading home for Thanksgiving break, Kenyon students at the annual Peircegiving feast reflected on what they're thankful for this year.
President Sean Decatur writes about the importance of recognizing hard-working but lesser-known members of the Kenyon community during Unsung Heroes Week.