Artisan breads, cheeses and meats from Bobolink Dairy & Bakehouse; honey and honey products from New Jersey bees and Tassot Apiaries; fruits, vegetables, cider and cider doughnuts from Terhune Orchards; fresh-ground nut butters from Nutty Novelties; cold-press juices from Arlee’s Raw Blends, gluten-free breads and sweet treats from Wild Flour Cafe and a wide selection of organic produce and ready-to-eat fare from Whole Earth Center are among the choices at the Princeton University Farmers Market, at the Firestone Library/ Chapel Plaza on five consecutive Wednesdays, April 13-May 11, right at lunchtime, from 11 a.m. to 3 p.m.

The market is cosponsored by the High Meadows Foundation Sustainability Fund, the Office of Sustainability, the Graduate Student Government Events Board, Undergraduate Student Government Projects Board,the Office of Community and Regional Affairs and Campus Dining.

For more information, visit the Princeton University Farmers Market Facebook page.

Please join us for our Princeton Studies Food/Princeton Environmental Institute Reunions Weekend panel, Princeton Entrepreneurs: Designing the Future for Food, on Friday, May 27, from 10:30 to noon, in Frist Campus Center 302.

The panel will be moderated by Kelly Caylor, co-founder of Princeton Studies Food, associate professor, CEE and PEI and head of the Environmental Certificate Program. Caylor is an entrepreneur in his own right – he and colleague Adam Wolf developed the Pulsepod soil sensor for agriculture and created their Arable Labs company around it.

Gordon Douglas MD ‘55 and co-founder, Princeton Studies Food will introduce the panel and the panelists and briefly discuss the work of our group.

Panelists are Jason Aramburu ‘07, Founder and CEO, EDYN; Alex Lorestani *15, Founder and CEO, Gelzen; David Benzaquen, Founder and CEO, PlantBased Solutions; and Shana Weber, director of PU Office of Sustainability.

Aramburu spoke at the inaugural Princeton Studies Food conference in October 2014; Benzaquen was a panelist at our February 2016 Food Entrepreneurship symposium.

Curious about the food on your plate, the effects of the modern food system on our environment, and sustainability efforts under way by Campus Dining?

If so, please reserve your spot and join Lyndon Estes, an ecologist, Princeton Studies Food Council member, associate research scholar, WWS-STEP and CEE and also lecturer for PEI; along with Smitha Haneef, executive director of Campus Dining, for a Monday 3/28 lunch seminar on the subject hosted by the Office of Sustainability.

Where: Rocky Private Dining Room
When: Monday, March 28
Time: 12-1:20 pm (join as you are able)
RSVP to cjrivera@princeton.edu by Friday, March 25, at 4 pm.
Indicate whether you will need a meal swipe for the Rocky Dining Hall.
Read about Estes’s agriculture, biodiversity, and sustainability work here. Read a Q&A with Haneef here.

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Thanks to all who joined us for our Food Entrepreneurship Symposium, our second such gathering. Kelly Caylor, Princeton Studies Food co-founder, called it a “fantastic day of dialogue and debate.

“I have heard nothing but positive things about the symposium; based on the number of students who have already approached me about getting more involved, it’s safe to say it was a tremendous success,” he said in a note of thanks to panelists afterward.

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