Food

The subculture of cheeseMIT anthropologist looks inside the growing world of do-it-yourself American cheese-makers.

NACUFS tours MIT DiningThe National Association of College & University Food Services visits the Institute before its annual conference.

Nutrient mixture improves memory in patients with early Alzheimer’sIn clinical trial, mixture developed at MIT appears to help overcome loss of connections between brain cells.

Seeing Green: Saving Forests or Food Prices?A growing population and rapid development will put a strain on land used to grow food over the next century. But if reforestation is used to avoid climate change it will create further strain, says a new MIT study.

Mechanical engineering’s condiment-bottle coating gives waste the slipMIT $100K competition runner-up LiquiGlide developed out of Varanasi group

Comparing apples and orangesNew sensor can accurately measure fruits’ ripeness, helping prevent loss of produce from spoilage.

Front-of-house managers dish out high-quality serviceHouse dining hall heads digest feedback and optimize the on-campus dining experience.

Our complex food future and how to respondToday’s global challenges will significantly affect how we grow our food. But these challenges are so complex and intertwined that response measures require collaboration and a broad, integrated lens.

Community comes together for hot dogs and hoopsMIT staff, faculty and students pitch in to serve food donated by Bon Appétit.

Sustainable approaches to reducing food waste in India

Giving chickpeas a chance since 2008Students, faculty and staff taste and compete in fifth annual Hummus Experience

Vegan chef and author dishes on healthy food and dining at MIT3 Questions with a Bon Appétit chef visiting campus this week to showcase vegan cooking in the dining halls and dorm kitchens.

Green-thumbed graduate students create skyline oasis at McCormickResidence hall rooftop transformed into garden, community space.

After dire diagnosis, yogurt CEO says organic farming offers realistic hope for U.S. food and nutritionStonyfield head talks about the industry at MIT Sloan.

Specialty stations add variety, flair to new dining programEach dining hall offers unique options in House Dining system.

New House Dining program off to a great startStudents report high satisfaction with quality, variety and service.

In Profile: Heather PaxsonAnthropologist examines the ‘everyday ethics’ of everything from cheese making to motherhood.

Find fresh produce on campusMIT Produce Market open Tuesdays at East Campus

Renovated dining halls will be ready to welcome students this fallCompletion of construction in Maseeh, Baker, Next, McCormick and Simmons set for August.

Waldman-Brown, Fulbright scholarship winner, to spend next year in GhanaRecent graduate and public service fellow will teach the science of energy generation.

Making MIT’s (750-pound) sesquicentennial cakeSee 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.

Campus food trucks among Boston's bestSome of the area's best meals on wheels park at MIT.

Cookies, anyone?Graduate student Mario Bollini of Professor Daniela Rus' Distributed Robotics Lab is currently programming the PR2 robot to bake chocolate chip cookies.

Free pancakes make for happy studentsMIT faculty and staff serve up flapjacks for finals

A buffet of options coming for House DiningExciting 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 planThis native Texan talks about the new smoker — and his focus on fresh and local foods for the new House Dining program.