Menus + Meals

These meals were all made through the Log Lunch program at Williams College, a student-run production that relies upon Berkshire farmers’ veggies to cook weekly meals (more in the About section). The meals are exclusively vegetarian and almost all vegan, an intentional choice made in consideration of the environmental impact of these diets. Also of consideration in choosing recipes were budget and seasonality… when meal planning, we kept an eye towards financial constraints and in-season availability of produce, with aims to make use of local, seasonally appropriate produce while keeping costs low. We derived inspiration from a wide variety of blogs, websites, and cookbooks, making adaptations to the recipes (linked below) at times.