Making MIT’s (750-pound) sesquicentennial cake
See the five-day process that started at Montilio's bakery in Brockton ended with the MIT150 sesquicentennial cake — all 750 pounds of it — being devoured at Toast to Tech.
Cookies, anyone?
Graduate student Mario Bollini of Professor Daniela Rus' Distributed Robotics Lab is currently programming the PR2 robot to bake chocolate chip cookies.
Reilly joins Barilla Center for Food and Nutrition Advisory Board
Will work with experts around the world to address global food issues
A buffet of options coming for House Dining
Exciting array of new food stations, new cuisines — and old favorites — coming to the dining halls.
3 Questions: Executive Chef Jim Lachance on the new meal plan
This native Texan talks about the new smoker — and his focus on fresh and local foods for the new House Dining program.
3 Questions: Charles Stewart on the new House Dining program
An MIT professor and faculty Housemaster talks about the dining hall as the 'heart and soul' of his residence.
New meal plan to offer more dietary options and flexibility
From athletes to vegetarians, kosher to vegan, revitalized House Dining program will broaden offerings for students.
Dining evaluation teams conduct site visits
Students, faculty housemasters and staff travel to other universities to evaluate dining vendors.
Search for a new dining vendor underway
Students and housemasters helping to evaluate companies that seek to operate the new House Dining system.
Test kitchen, MIT-style
Students in this year’s product-engineering class serve up food-related innovations.
Setting the standard for sustainability in dining
Maseeh Hall's dining facility will be a model for new buildings.
New dining plan welcomes kosher to campus
Kosher meals to be offered in all dining halls for the first time.