Let me start by saying there are a lot of big things I love about Kenyon – Middle Path, performing with the Owl Creeks, Poem in Your Pocket Day. Those are all fairly big, and well-known, and probably covered…
The father of Gourdzilla, Damon Remillard, is leaving Kenyon after five years as resident director of AVI Foodsystems in Peirce Hall.
Budding entrepreneur Sean Grant '14 turns his winning business plan into a late-night student food service.
Farm and folk knowledge explored at Rural Life Center forum.
The KAC now offers Jeni’s ice cream products.
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.
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.
Kenyon’s dining hall partners with local farmers to source organic turkeys for the annual holiday feast known as Peircegiving.
