The fall 2015 issue focuses on food. “Food for Thought” chronicles Lafayette students who are playing a crucial role in the campus food movement taking root across the nation. “True Grits” visits Mark ’87 and Fran Henry Fischer ’87 who grind flours from heirloom grains in their restored 18th Century gristmill in Bucks County, Pa. Art professor Nestor Gil rises to the occasion with a First Year Seminar on bread. “Postcards from Pardsville” recounts the 2014 cross-country adventure of Michael ’82 and Jenny Marshall Weisburger ’82 as they stirred up alumni excitement for Rivalry 150. “Eat Play Love” shares a delectable recipe for an import business that combines premium Italian foods with Leopard links.
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From President Alison Byerly’s Lafayette ConnectEd online mini-courses to the centennial celebration of the Chemical Engineering Department to an undergrad with 400,000 Instagram followers, we’ve got campus news covered.
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