In Profile: Heather Paxson
Anthropologist examines the ‘everyday ethics’ of everything from cheese making to motherhood.
Renovated dining halls will be ready to welcome students this fall
Completion of construction in Maseeh, Baker, Next, McCormick and Simmons set for August.
Waldman-Brown, Fulbright scholarship winner, to spend next year in Ghana
Recent graduate and public service fellow will teach the science of energy generation.
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.