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Yale Sustainable Food Project Tenth Anniversary Season

y a l e s u s t a i n a b l e f o o d p r o j e c t

Tenth Anniversary Season


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Ten years ago, the Yale Sustainable Food Project (YSFP)was planted in fertile ground, in all senses: agriculturally, gastronomically, academically, intellectually.

I remember when my daughter Fanny matriculated at Yale University twelve years ago. We were going to a reception where all the legions of new freshmen and their parents would meet President Richard Levin, and on our way there, we walked through the main dining Commons to take a look at the food—and swiftly realized that Fanny wouldn’t be happy eating there. Later, as we waited in the reception line to greet the president, my daughter whispered to me, “Don’t you dare say anything about

the food!” But I couldn’t help myself. I told him I would love to help him change the food at Yale, and asked if we could meet to discuss. President Levin’s immediate response: “Yes! Tomorrow?”

It was in that spirit of openness and exploration that the Yale Sustainable Food Project was begun, and has built itself into a groundbreaking program at one of our nation’s oldest and most prestigious institutions of learning. From the beginning, the bar was set high: we envisioned a work-ing farm tended by students, a menu for the dining halls built upon seasonal foods purchased from local organic farmers, and an integrated, holistic education that would

bring students into a new relationship with food and agri-culture. It was ambitious. But the YSFP is proof of the way in which having a conversation around the table with good food can transform the way we think.

In the first phase of the project, students swung axes and machetes to clear brush and cut down trees. The farm they built just blocks from central campus became the heart of the project, with terraces, fruit trees, and more than three hundred varieties of vegetables, flowers, and herbs. Relationships were forged with local food pur-veyors, and the dining hall staff of Berkeley College were trained to cook with fresh, seasonal produce. Soon it seemed that all the students were clamoring to get into Berkeley to taste the food! When there is good food, the word spreads quickly. All of a sudden, there is a different mood. With fervent believers guiding and supporting the program at every level—from the enlightened leaders of the university, to the program’s directors, to passionate alumni donors, to the dining service staff—the YSFP grew and flourished at a remarkable pace.

Now, a decade later, the YSFP has become a standard- bearer for edible education, and Yale has developed a model of sustainability for other universities and insti-

tutions around the country. Every day I hear about new teaching gardens, kitchen classrooms, and sustainable agriculture-based curricula coming into existence—and it’s clear how critical the work of the YSFP has been over the past ten years. Now more than ever, our survival depends upon teaching our children to be caretakers of the land, and to eat with intention.

In institutions of higher learning, edible education must be at the core of teaching and research, and the YSFP is poised to make this a reality. The YSFP’s successes through the years are beyond what President Levin and I could even imagine twelve years ago. Today, the YSFP’s vision of sustainable living is so vast and monumental that there is still much more to strive for in the years to come. In that spirit, I have a new hope: may we endeavor until all the food at Yale is sustainably produced and organic, and until all Yale students are engaged in the farm over the course of their four years.

The project is eminently capable of changing and growing in new and unexpected ways. I cannot wait to see what the next ten years bring!

—Alice Waters

a n e d i b l e e d u c a t i o n t a k e s r o o t a t y a l e


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On October 2, 2002, Yale celebrated the launch of the YSFP with an all-organic banquet at Berkeley College and speeches by President Richard Levin, Alice Waters, and Berkeley Master John Rogers. The menu was prepared by former Chez Panisse chef Seen Lippert (pictured at left with Waters) and John Turenne, then head chef for Yale University Dining Services.

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Every year, fifteen students take on stewardship of the Yale Farm. Students, so often buzzing with the vertigo of macro-academic studies, engage in practical, experiential projects on the Farm. Every week we gather to observe the state of our acre, and ask what it needs. We monitor erosion and nutrient flow on our hillside slope, and ask what our local watershed needs. On field trips, we ask the regional farmers who host us what they need. In this way, students learn to lead by listening. The Yale Farm provides a problem-rich environment for problem-based learning. —Jeremy Oldfield, Yale Farm Manager


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It was at Yale that I discovered I’m a farmer. I was a city kid who’d never stepped foot on a farm before college. Then I found the Yale Farm, and learned how to take my nose out a book and pay attention to the world around me. I wouldn’t have enjoyed Yale as much without the Yale Farm, and I certainly wouldn’t have gotten into farming. I believe that figuring out how to feed this world with good, clean, and fair food is one of the most important jobs anyone can be doing right now.

—Gordon Jenkins ’07


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The YSFP taught me how to see the world in a seed. It showed me how to analyze the systems that emerge from the ground, driving our societies and informing how we live. It helped me navigate the complex decisions we make about how we feed ourselves. It gave me work that honed my body, sharpened my mind, and gave me a reason to do both. It offered me a community in which leadership emerges in service, commitment, and joy. It reminded me continually that what is most necessary is to care deeply and think deeply–things that can be cultivated only by oneself, best with one’s hands sunk deep in the soil.

—Josh Evans ’12


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l e t t e r f r o m p r e s i d e n t s a l o v e y

Dear Friends,

The Yale Sustainable Food Project was, from the first, ahead of its time: an innovative program that inspired contributions from every corner of Yale’s campus, giving students real-world leadership experience grounded in academic and theoretical understanding. We anticipated increased local, national, and inter national conversation about food and agricultural sustainability, and under President Levin’s stewardship, students had a head start toward becoming leaders in the field.

As the second decade opens, the YSFP confronts a vastly different landscape, at Yale as well as in the country and around the world, but the issues that the Sustainable Food Project addresses remain crucial.

I first came to the Yale Farm to play upright bass alongside Josh Viertel as part of our band, the Professors of Blue-grass, and I immediately knew it was a unique space on campus: a place where a professor could moonlight as a musician, and where students could put books aside for an afternoon to get their hands ditty. The quality of commu-nity created on that acre reflects Yale’s character. It attracts

students from across the University and sets them to work alongside their teachers and administrators, and their neighbors from around the city.

The opportunities, however, are not just extracurricular. The Sustainable Food Project has made it a priority to have a presence in Yale’s classrooms, offering an opportunity for broad-based learning. Student employees have become teachers, as well as leaders, in the local food system, notably in the Seed to Salad program, which brings local elementary school children to the Farm to learn the funda-mentals of how plants grow and food is produced.

The education that takes place is emotional as well as intellectual; rich and immersive—a perfect complement to the liberal arts. It is also rigorous and demanding. The Yale Sustainable Food Project encourages students to look beyond the narrow confines of a single discipline, igniting a passion for learning that crosses departmental borders and inspires truly original insight. The Sustain-able Food Project opens doors across our diverse campus, encouraging students to seek out conversations with pro-fessors and peers in a range of fields. This interdisciplinary synthesis combined with the support of the YSFP’s full-

time staff yields an education rooted in college life while also looking forward.

Involvement with YSFP yields students who are ready to become leaders who have been nurtured by community and learned to nurture it in turn. I am proud to have been a part of the YSFP’s past, and to have watched the program take root under President Levin’s leadership. I look forward to the next ten years—and many more after that.

—Peter Salovey President, Yale University Chris Argyris Professor of Psychology


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A September 2007 performance by the Professors of Bluegrass, including (left) then-Provost, now President, Peter Salovey and YSFP founding co-director Josh Viertel.

In spring 2014, West Campus Urban Farm Manager Justin Freiberg and Yale School of

Nursing Associate Professor Cecilia Jevitt began teaching a class they co-developed,

allowing master’s-level midwifery students to choose, cultivate, and study medicinal

plants on the newly created farm.


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t h e y a l e f a r m , f r o m f r o n t i e r t o f u t u r e

One day in early spring of 2003, we descended upon the lower section of Farnham Garden with a dozen students and an arsenal of axes, saws, picks, and shovels. We began cutting down hemlock trees, grubbing out stumps, and generally tearing the place apart.

We made an important discovery that day: If you exude a sense of purpose, it is possible for a group of college students to walk into a public park and start cutting down trees without getting arrested. Try it.

Over that summer, we turned an unknown corner of campus into a vibrant farm. Over the ten years that fol-

lowed, the site has transformed from a scrappy frontier dirt farm with stumps poking through the beds to a well-ordered space that buzzes with learning and discovery. We have built greenhouses, a wood-fired pizza oven, refrigeration and storage facilities, and an out door classroom.

With each step, the Yale Farm has been shaped and improved with the same spirit we brought to first break-ing ground. Students learn with their hearts, their minds, and their hands. They learn to listen to the land and learn from its specificity and its history, to locate them-selves, and to understand the importance of place. They

The Yale Farm in its early days. Local high school students from the Hopkins School interned on the farm for their senior projects. Two of the students went on to found a college farm at Brown University.


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The Yale Farm has changed students’ relationships with the land. Many learn to be responsible to something larger than themselves: the weather and the rhythms of work, the seasons and the sunlight, their fellow students and community members. They learn that you can’t cheat nature, no matter how smart you are. David Their ’09 wrote, “It’s actually nice to know that the carrots are not going to give you an extension, not even if your printer breaks.”

The Farm also changes students’ relationships with one another. One of the stunning lessons of agriculture is abundance: cutting flowers and harvesting tomatoes produces more. Labor yields pride, and that pride creates its own generosity. The knowledge students soak up firsthand—through intimacy with the seeds and an area of soil—they then share generously with visitors. On Friday afternoons, students gather at the brick oven, stretching dough and topping pizzas—showing off their creations before slicing them up to be passed around. Shared work creates a common rhythm and harmony.

The number of Yale graduates who go on to shape gov-ernments, research, corporations, and social movements is astounding. Ten years ago, we were moved by the poten-

tial good that could come of a new generation of leaders who knew—not only in their minds, but in their hearts and in their guts—that the food we eat leaves us deeply connected to and dependent upon the land and each other. Today, we are inspired to see our graduates taking leader-ship, using that wisdom to better the world.

—Melina Shannon-DiPietro and Josh Viertel, Founding Directors

learn that there are stories behind every field, every harvest, and every meal.

Food and farming touched all aspects of Yale’s community. Undergraduates studied crop plans and agricultural systems with us in the evenings, and they woke up at 6:00 am to harvest carrots from under the snow. Farmers eager to sell us their apples asked, Couldn’t the students eat more? New Haven residents volunteered during workdays. Dining hall workers shared recipes and cooking techniques. Professors invited us to present guest lectures in their classes, and as the YSFP took off, students and faculty members came to us with ideas for seminars, research projects, paper topics, and entire courses.

Since 2003, Yale’s rela-tionship to food has been transformed. Ten years ago, Yale’s dining halls dished out “institutional” food in the very worst sense. Today, the menus shift with the seasons and support local and sustain-able agriculture. Ten years ago, there were nearly no opportunities for Yale students interested in food or farming, and few mainstream universities had farms on campus. Today, freshman preori-entation includes work on local farms, the Blue Book is packed with courses

exploring all facets of the food system, and Yale’s faculty and graduate student researchers are addressing not only some of food and agriculture’s most pressing challenges, but some of the world’s most pressing challenges through the lens of food.

Melina and Josh celebrate the construction of the Yale Farm pavilion.


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Late in the summer of 2002, I got a surprise phone call saying that the project we’d been clamoring for might get off the ground that fall—or at least enter the serious planning stages. . . . Sometime that winter, Josh Viertel and I sent out a survey to Connecticut farmers, trying to connect more. I still remember what one 90-year-old dairy farmer wrote, in shaky script, at the bottom of the survey: “America has forgotten about us farmers.” Those exchanges informed a lot of my later work in activism and film.

—Ian Cheney ’02, ’03 mem


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In September 2008, more than one hundred people, including now President Peter Salovey, assembled and raised the frame built from Yale School Forest timbers. As a customary final step in barn-raisings, a pine bough was nailed to its peak. Students, builders, donors, and professors celebrated with a communal dinner, then danced under the rafters to the Professors of Bluegrass.


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On campus and beyond, farm work nourishes critical inquiry, leadership, and community. Opposite: Jacqueline Lewin and Lazarus summer interns examine oysters at Bren Smith’s ocean farm on Long Island Sound. Upper left: Justin Freiberg coordinated the launch of the West Campus Urban Farm in 2013. Above: On central campus’s “Old Acre,” YSFP students lead their peers through soil management, cultivation, and harvest.


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(Left to right) Top row: Rafi Bildner ’16, Justine Cefalu ’15, Emmet Hedin ’17. Middle row: Kyra Morris ’15, Austin Bryniarski ’16, Maya Binyam ’15. Bottom row: Shizue RocheAdachi ’15, Brendan Bashin-Sullivan ’15, Kendra Dawsey ’13.

So often we speak of the values of community, of sharing with others, but rarely do we properly acknowledge what that means in terms of the self. To be part of a community you have to be present; you have to have something to offer. I came back to work as the Lazarus Fellow because I wanted to offer other students the same opportunity to change their minds about who they were and what they wanted. I wanted to watch new generations fall in love with the Farm and the work and way of thinking that it offers.

—Zan Romanoff ’09


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On Friday afternoons, the Yale Farm rewards volunteers with pizza topped with ingredients from our acre. Yale and New Haven communities come together around the wood-fired oven as YSFP interns cook pies truly worthy of the Elm City.


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f o o d - l i t e r a t e l e a d e r s h i p

As long as there has been a Yale Sustainable Food Project, there has been the question: Why would anyone come to Yale to learn about farming? Isn’t that what land grant universities are for?

The question itself says plenty about how we think about agriculture: as a specific and limited skill set, a trade rather than a profession. It betrays an unfamiliarity with the complexities of farming, not to mention the modern food system, both of which are rich subjects for study, and per-fect examples for interdisciplinary learning in action.

As climate change continues to reshape agriculture’s pros-pects, and public health crises around nutrition and food safety move to the forefront of public concern, it has become

apparent that the country needs Yale-educated scholars, lead-ers, and, yes, even a few farmers: smart, thoughtful people with deep knowledge of food and agriculture and a history of passionate engagement and community leadership.

So that’s part of the story of the Yale Sustainable Food Proj-ect’s first ten years: a decade ago we recognized a gap in higher education and moved to fill it, creating a flagship program in the field that has been widely adopted at peer institutions.

But another part of the story, one less often told, is about how our students and staff have come together to create the daily life of the program, forming a lively community that opens doors and creates access and engagement for students of all backgrounds.

Despite its rapid growth, today’s food movement remains relatively small and is often insular. It’s a growing field find-ing its feet: for graduating students, there aren’t as many paid opportunities as there might be, and the right intern-ship or postcollegiate job can be difficult to find. That’s why we’re so lucky to have a full-time staff that can guide students to the positions they’re looking for, and help them secure the funding that will support them while they do it.

As our students have ventured outward, engaging with food and agricultural projects far from the original acre on Edwards Street, they’ve met an extraordinary community of people. Yale students have worked alongside farmers, artisans, entrepreneurs, community activists, educators, and civic leaders. With experience in both the urban and the rural, they’ve spent time in fields, forests, and ranches, and in kitchens, offices, shops, and studios. They have met people driven by irresistible visions for a better world. And, most important, they’ve learned of the tremendous opportu-nities and urgent imperatives for change in the food system.

We speak often about the interdisciplinary breadth of the food world, its rich and expansive vision of the ways that people and nature interact with one another. This richness attracts some of the most curious, empathetic, and intelli-

gent students from an already exceptional campus, and we are lucky to have them, too. Ours is a remarkable commu-nity, and as it grows, matures, and graduates more seniors every year, we are thrilled to watch the impact it has on the world beyond Yale’s gates.

The next ten years will no doubt bring new challenges. The Yale Sustainable Food Project looks forward to them: we know we are deeply rooted in our community, both at the University and within New Haven, and we are confident in President Salovey’s leadership and his vision for Yale.

We are grateful for all of the students who have worked at the Farm, eaten a wood-fired pizza, worked an internship or taken a class, who have engaged with us and each other in conversations about food, agriculture, nutrition, culture, cuisine, justice, access, equality, work, and passion. We are grateful to the generous donors who have made our work possible for the last ten years. Yale’s legacy is a long and storied one, but already the Sustainable Food Project has been able to make a mark on it; we look forward to being a part of it in all the years to come. —Mark Bomford, Director


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Maria Trumpler used a heritage variety of wheat grown on the Yale Farm when she brought her Women, Food, & Culture class to our wood-fired hearth oven to learn—firsthand—how ancestral women invented bread from wheat, water, and heat.


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As a Fellow for the Yale-China Association, what I learned at the YSFP made me able to understand the complexities of the Chinese food production system. Here in rural China, issues of food and water safety play an important role. There are a multitude of factors impacting what they eat, but no clear regulations and safety standards to help citizens understand. Alongside the complications from industrial-scale food production, people continue intensively farming land that has been worked continuously for thousands of years. Without the YSFP, I would have been nearly blind to this complicated and quickly evolving situation.

—Douglass Endrizzi ’10

While on a visit to Lianshan, Guangdon, China, Abigail

Bok ’14 photographed a farmer clearing rice paddies.

Bok was conducting senior thesis research on the middle

class’s growing awareness of organic and sustainable

agriculture in the major city of Guangzhou.


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Top row: Onagh MacKenzie ’15 has worked with networks of farmers in both (left) Mbita, Kenya, and (right) Sitka, Alaska. Bottom row: Eamon Heberlein ’16 interned on Vandana Shiva’s farm and seed bank in India, and worked with Nepali farmers in the foothills of the Himalayas.

Top row: (Left) Sophie Mendelson ’15 studied agro-ecology in rural Thailand. (Right) Shizue RocheAdachi ’15 worked on a cattle ranch in Du-rango, Colorado. Bottom row: (Left) Rice paddies in Lianshan, Guangdong, China, and (right) farmers’ market in Delhi, India, photographed by Abigail Bok ’14 during a trip for the class Urbanization and the Environment in China and India.


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My academic interest is in environmental policy, the ways in which we feed people who grew up—like me—in cities, and how there is such a disconnect. What about our food system is not sustainable as the Earth’s population continues to boom, as more people move to cities and lose the awareness of where their food is coming from? Through the Peabody Museum, I mentor high-achieving, low-income New Haven high school juniors investigating environmental justice issues. Most are interested in how their cafeteria food does not teach them about what healthy food is. It’s raising questions such as what makes high quality food and challenging them to think about how to get it. —Jacob Wolf-Sorokin ’16

Student Farm Manager Anna Rose Gable ’13 and Yale Farm Manager Jeremy Oldfield sell Yale Farm produce at CitySeed Farmers’ Market. The Yale Farm has participated since the market’s inception in 2003.


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The Yale Farm is much more than a traditional classroom. It is a space for learning, discovery, and shared work, but also for performance, dialogue, art, and celebration. Upper right: YSFP Director Mark Bomford shares a conversation with chef René Redzepi of Copenhagen’s NOMA restaurant.

Season by season, the Yale Farm welcomes guests to share ideas and experiences. Top right: Renowned chef Jacques Pépin leads a class. Lower left: Apiculturist Ben Gardener shares his beekeeping wisdom.


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Through my work with the YSFP, I engaged with my community in a meaningful way and learned from those involved in urban agriculture and education in New Haven. Most important, we invited low-income children to step outside of their classroom to explore food and nature with each of their five senses. My work with the YSFP was one of the most significant experiences I had during my time at the School of Forestry & Environmental Studies, and inspired me to think critically about the injustices that affect our most vulnerable populations. My PhD research, funded by the National Science Foundation, aims to understand these inequalities so that we might work toward a more just food system.

—Amy Coplen mem ’12

Kyra Busch mem ’11 leads groups of New Haven

public school children in the Seed to Salad program

at the Yale Farm.


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In December 2014, Yale was visited by Wendell Berry—a dream come true for many of us. YSFP joined Yale University’s Chubb Fellowship and Timothy Dwight College in hosting the noted author, environmental activist, and farmer. Berry rarely leaves his Kentucky home, and was drawn to our campus by a desire to visit the Yale Farm. During his time here, Berry spoke with our student interns, was honored at a dinner at Timothy Dwight College, and participated in a memorable public conversation before a full house at New Haven’s Shubert Theater.


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The Peace of Wild Things

When despair for the world grows in meand I wake in the night at the least soundin fear of what my life and my children’s lives may be,I go and lie down where the wood drakerests in his beauty on the water, and the great heron feeds.I come into the peace of wild thingswho do not tax their lives with forethoughtof grief. I come into the presence of still water.And I feel above me the day-blind starswaiting with their light. For a timeI rest in the grace of the world, and am free.

—Wendell Berry


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founding directorsMelina Shannon-DiPietroJosh Viertel

lazarus fellows in food and agriculture Lucas Dreier ’04 Laura Hess ’06 Hannah Burnett ’08 Alexandra Romanoff ’09 Kate O’Shaughnessy ’10

current staff Mark Bomford, DirectorJustin Freiberg mesc ’10, West Campus Urban FarmZoe Keller, Communications CoordinatorJacqueline Lewin, International and Professional ProgramsJeremy Oldfield, Field Academic CoordinatorKathryn O’Shaughnessy ’10, Lazarus Fellow

board members William F. Brady III ’80Helen Runnells DuBois ’78Janet Ginsberg p ’10, ’14 Victoria Goldman p ’08, ’11 Erica Helms ’00Corby Kummer ’79George ’67 & Shelly Lazarus p ’02, ’10Mark Lewis ’72Rick Mayer ’82Harold McGee ’78Jacques PépinMichael PollanDaniel Pullman ’80, mba ’87Peter ’86 & Marla ’86 SchnallMing Tsai ’86Alice Waters p ’06

yale university faculty and staff affiliates Peter Salovey, President of Yale UniversityRichard Levin, President Emeritus of Yale University

Ernst Huff, Associate Vice President, Student & Faculty Administrative ServicesJ. Lloyd Suttle, Deputy Provost for Academic ResourcesMary Miller, Dean of Yale CollegeSir Peter Crane, Carl W. Knobloch, Jr. Dean of the School of Forestry & Environmental StudiesJoseph W. Gordon, Dean of Undergraduate EducationGary Brudvig, Benjamin Silliman Professor of ChemistryVirginia Chapman, Director, Office of SustainabilityStuart DeCew, Program Director, Center for Business & the Environment at YaleEric Dufresne, Director, Center for Engineering Innovation & DesignPaul Freedman, Chester D. Tripp Professor of HistoryJoshua Galperin, Associate Director, Center for Environmental Law & Policy

Gordon Geballe, Associate Dean of Alumni & External Affairs, School of Forestry & Environmental StudiesBradford Gentry, Professor in Practice, School of Forestry & Environmental StudiesKaren Hébert, Assistant Professor, Anthropology & School of Forestry & Environmental Studies Cecilia Jevitt, Associate Professor & Midwifery Specialty CoordinatorJohn Rogers, Professor of English, Master of Berkeley College 2001–2007Paul Sabin, Associate Professor of History & American StudiesMarlene Schwartz, Director, Rudd Center for Food Policy & ObesityJames Scott, Sterling Professor of Political ScienceKaren Seto, Professor, School of Forestry & Environmental Studies K. Sivaramakrishnan, Dinakar Singh Professor of India & South Asian Studies

Rafi Taherian, Director, Yale DiningMaria Trumpler, Director, Office of LGBTQ Resources, Senior Lecturer in Women’s Gender & SexualityJohn Wargo, Tweedy Ordway Professor of Environmental Health & PoliticsBrian Wood, Assistant Professor of Anthropology

sustaining donorsAlumni Association of New YorkAnonymousJames A. Attwood, Jr. ’80Katherine Bermingham p ’13William F. Brady III ’80Margaret de Cuevas ’85Helen Runnells DuBois ’78Rebecca Falik ’04Betsy & Jesse Fink Foundation Alan ’83 & Janet Ginsberg p ’10, ’14 Victoria Goldman p ’08, ’11William W. Gridley ’80Aaron S. Hantman ’96 Rosetta W. Harris Charitable Lead Trust

Samuel Johnson ’85Randall M. Katz ’79George ’67 & Shelly Lazarus p ’02, ’10Mark Lewis ’72Joseph Magliocco ’79 Dana K. Martin ’82Rick M. Mayer ’82Timothy D. Mattison ’73William F. Messinger ’67Daniel & Audrey Meyer p ’15Arthur Milliken ’51Daniel Pullman ’80, mba ’87William Reese ’77Eve Hart Rice ’73Wendy Conway Schmidt ’77John Schmidt ’77Peter ’86 & Marla ’86 Schnall S. Donald Sussman p ’07Yale Club of New York CitySarah Greenhill Wildasin ’83James M. Wildasin ’83Robert D. Wilder ’82


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creditsPage 2: Alaina Pritchard. Page 3:

Caroline Lester ’14. Page 6: Michael

Marsland. Page 7: Timothy Le ’14.

Page 9: Ryan Healey ’14. Page 11:

Philipp Arndt ’16. Page 12: Daniel

MacPhee. Page 16: Sean Fraga ’10.

Page 17: Justin Freiberg. Page 18:

Josh Viertel. Pages 20–26: Michael

Marsland. Page 27 (clockwise from

top left): Kimberly Pasko, Eamon

Heberlein ’16, Eamon Heberlein ’16,

Sean Fraga ’10. –31: Houriiyah

Tegally ’16. Pages 34–35: Eamon

Heberlein ’16. Page 37: Abigail

Bok ’14. Page 38 (clockwise from

top left): Sophie Mendelson ’15,

Shizue RocheAdachi ’15,

Abigail Bok ’14, Abigail Bok ’14.

Page 39 (clockwise from top

left): Onagh MacKenzie ’15, Onagh

MacKenzie ’15, Eamon Heberlein ’16,

Eamon Heberlein ’16. Page 40:

Michael Marsland. Page 42 (clockwise

from top left): Caroline Lester ’14,

contact usyale.edu/sustainablefood

[email protected]

PO Box 208270

New Haven, Connecticut 06520

203.432.2084

additional thanksOver the past decade we have brought together a true community. We work with individuals and organizations in New Haven and across the globe. Our supporters come in many forms, and there are far too many to list here by name. You know who you are—and we continue to be grateful for your generosity.

Michael Marsland, Caroline

Lester ’14, Sean Fraga ’10. Page 43

(clockwise from top left): Caroline

Lester ’14, Sean Fraga ’10, Sean

Fraga ’10, Timothy Le ’14. Page 45:

Sean Fraga ’10. Page 46: Michael

Marsland. Page 48: ©1998 by

Wendell Berry from The Selected

Poems of Wendell Berry. Reprinted

by permission of Counterpoint.

Page 49: Sean Fraga ’10.

Design: Laura Grey mfa ’10.

Printed by GHP in West Haven, CT.


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