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Center for Food Studies  

The Center for Food Studies at Simon's Rock is a resource for the study of food and food culture on campus, in the local community, and beyond.
Last Updated: Oct 21, 2014 URL: Print Guide RSS UpdatesEmail Alerts

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Coming in October!

Food Day MA: October 24, 2014. 

Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food, and a grassroots campaign for better food policies. 

Thursday, October 23, 6:30-8:30pm, Clark Auditorium

RockerTalk on "Food Action" with alumni, faculty, community, and student speakers

Public welcome

Friday, October 24, times TBA

Garden Club cooking demonstration: Sauerkraut demo (Dining Hall, MSO Room)

Public welcome; $10 fee; bring your own glass jar and tea towel

No charge for students

Visitors: Click here for a map of campus


Apple Tasting & Apple Press Demonstration: October 31, 2014.

A Family Weekend event featuring heirloom apple varieties from Hilltop Orchards. Hot apple cider from freshly pressed apples will be available.

(Simon's Rock community and visiting families only)


THINKFOOD Conference


Saturday, April 11, 2015


Upcoming Events

Center for Food Studies FALL events

Visitors: Click here for a map of campus


News and Updates


Bard College at Simon's Rock Dining Services just joined Harvest of the Month, from  Massachusetts Farm to School.  Students, faculty, and staff will dine on a different locally grown food each month in our dining halls.




Mission Statement

Mission Statement

The Center for Food Studies at Bard College at Simon’s Rock will advance our community’s knowledge of food as a cultural force and our responsibilities as stewards of a sustainable food system. The Center's educational mission will promote an understanding of the world around us by providing a forum for collaboration, communication, and learning across a variety of food realms by:

  • offering for-credit courses within existing Simon's Rock programs;

  • collaborating with community partners to sponsor lectures, conferences, and other educational events on campus and across the region; 

  • creating opportunities for students and local organizations to benefit from internships and other work/study arrangements;

  • presenting non-credit workshops for personal and professional education; and

  • partnering creatively on and off campus to develop awareness of critical issues related to food, leading to productive connections and action.


Berkshire County: Organizations & Resources

Local Food and Agriculture in Berkshire County, Sustainable Berkshires, a project of the Berkshire Regional Planning Commission



The Future of FOOD, National Geographic

"Betting the Farm," Edible Hudson Valley, Whisk Fall 2013

"From Farm to Table," Orion magazine, Nov/Dec 2013

The USDA on Food Hubs, source:

"Everything and the Kitchen Sink," Notre Dame Magazine, Winter 2013/14

"Can a Banh Mi Save the World?," Food Management magazine, April 2014

Contact Us

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Maryann Tebben, Head of the Center for Food Studies
Contact Info
Office: Liebowitz Center for International Studies
Phone: (413) 528-7219
Send Email

Local Events Of Interest

  • Farmer/Landowner Mixers sponsored by Berkshire Grown
  • Tuesday, October 28 in Williamstown and Wednesday, October 29 in Great Barrington
  • 6-8pm including light supper and networking
  • RSVP by Monday, October 20 to

Affiliated Faculty and Staff

Karen Advokaat, Coordinator of Academic Projects and Initiatives, Office of Academic Affairs

Katie Boswell, Faculty in Anthropology, Division of Social Studies

Chris Coggins, Faculty in Geography and Asian Studies, Division of Social Studies

Tom Coote, Faculty in Environmental Studies, Division of Science, Mathematics, and Computing

Tess Diamond, Coordinator of the Community Garden

Brian Mikesell, Library Director, Alumni Library

Ben Krupka, Faculty in Ceramics, Division of Arts

Erin McMullin, Faculty in Biology, Division of Science, Mathematics, and Computing

Don Roeder, Faculty Emeritus in Environmental Studies, Division of Science, Mathematics, and Computing

Sarah Snyder, Faculty in Biology, Division of Science, Mathematics, and Computing

Maryann Tebben, Faculty in French, Division of Language and Literature


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