Hamilton Alumni Review
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Eat Locally

More than ever, health-minded and environmentally aware students are taking an interest not only in the ingredients and flavors of their food, but also where their food comes from. Bon Appétit, the College’s food service provider, prides itself on a commitment to supporting small farmers.“We buy antibiotic-free chickens and cage-free eggs, and much of our produce comes from a farm in Rome (N.Y.),” said General Manager Patrick Raynard, who with his executive chef visits local farmers markets.Over the
summer, 80 flats of blueberries from North Star Orchards in nearby Westmoreland were made into preserves. Root vegetables and apples are stored for winter use in a cool basement. McEwen also features rice milk, soymilk and gluten-free breads from Peter’s Cornucopia in New Hartford to accommodate students with allergies — or selective appetites.

Pizza

Updates over the summer to the décor in Soper Commons gave this dining hall the look and feel of a European-style eatery. Featured each day are traditional entrées; a deli bar with fresh meats, cheeses and breads; rotisserie-cooked meat and chicken; and pasta and pizza stations.

Cupola