Olivia Drake
Eric GershonAt first blush, it’s all about the cheese. But Zachary Malter ’13 says the new Wesleyan Cheese Co-op can be more than a source of variations on Gouda, Cheddar and Provolone – it’s a social and political experience in the making. “Food is not just a source of nourishment,” says Malter, chair of the Wesleyan Student Association’s dining committee and an organizer of the cheese co-op, which made its first distribution on Feb. 16. “It’s also a source of community building.” Malter envisions wine-and-cheese socials where Wesleyan’s cheese lovers, other foodies and friends-of-foodies mingle. The co-op has already established a…
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Lily Mandlin ’10 browses through several herb- and honey-based soaps, creams and oils, smiling with every sniff. But one fragrance stands out among the others. "Oooh, I like this one," she says spritzing a lavender linen spray. "Lavender. It's a natural way to de-stress." The spray, created and sold by Nature’s Edge Farm of Canterbury, Conn., was just one item Mandlin purchased during the Wesleyan Farmers Market Sept. 10 on campus. She also purchased freshly-picked corn, zucchini, goat cheese and "beautiful French bread shaped like a chain of leaves." (more…)
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