This year’s event raised $9,700 to support the Campus Kitchen at W&L’s Backpack Program.
Campus Kitchen at Washington and Lee
All proceeds from the Feb. 5 event will support the Campus Kitchen at W&L’s Backpack Program.
Campus Kitchen’s annual event series continues with its Winter Term 2023 lineup, examining the many ways in which the food system interacts with social justice issues.
Dinner attendees are invited to sample an indigenous menu during a guided discussion on Nov. 14.
Campus Kitchen’s annual event series examines the many ways in which the food system interacts with issues of justice.
In Case You Missed It
After receiving a great deal of support from upperclassmen at Washington and Lee University, Hannah Puckett ’23 pays it forward by dedicating her time to mentoring and counseling first-year students.
All proceeds from the Jan. 30 event will support Campus Kitchen at W&L’s Backpack Program.
The annual Turkeypalooza event at Washington and Lee University's Campus Kitchen involves hours of volunteer work to help make a happy Thanksgiving for members of the local community.
This year’s events will kick off on Nov. 8. The community is encouraged to volunteer and donate to support Campus Kitchen’s programming.
Two new first-year cohorts, #Hungerfighters and Good Nabors, educate first-year students about the Shepherd Program, introduce them to service learning, help them make friends and set them up for further involvement in the program.
The pandemic has presented challenges to working and learning within the community, but virtual and distanced projects have allowed those partnerships to continue to bear fruit this year.
Jerónimo Reyes '21 says he is so immensely grateful for the gifts in his life, including a QuestBridge scholarship to W&L, that he wants to become a doctor and devote his career to helping others.
Turkeypalooza and several accompanying events will take place on campus Nov. 6–13.
After the pandemic canceled his original internship, Blake Sanchez '23 went to work for the Virginia Department of Health and the Campus Kitchen at W&L.
During the COVID-19 pandemic, members of the Washington and Lee University community are finding ways to lend a hand with community relief efforts.
All proceeds will support Campus Kitchen at W&L’s Backpack Program.
Working with Campus Kitchen at Washington and Lee has made Hannah Witherell '20 determined to continue helping others after she leaves W&L.
Campus Kitchen runs a variety of holiday-themed events during the month of November.
The Campus Kitchen at Washington and Lee has received $1,725 from the Food Lion Feeds Charitable Foundation.
W&L courses in economics and biology used community-based learning to engage in partnerships and make an impact on food insecurity at a local level.
At W&L, sustainability starts with a seed and blossoms into sea change. Take a peek inside our gardening and composting effort to see how it's impacting our community — and the future.
Zainab Abiza '19 interviews Morten Wendelbo '12 about his research focusing on economic development, humanitarian aid and food security.
Proceeds will support CKWL's Backpack Program, a hunger-fighting project that began in 2009.
The Bring Your Turkey to Work Day and the University Store’s food drive help provide Thanksgiving meals to the community.
W&L Campus Kitchen summer interns practice leadership development through community service.
Hannah Falchuk '18 hopes to improve her cultural understanding and language proficiency in the country.
Through her catering business, Jenny Elmes '91 has supported the Souper Bowl fundraiser for Campus Kitchen at W&L since 2013. This year's event is Jan. 28 in Evans Dining Hall.
W&L's University Store is hosting its fifth annual fall food drive through Nov. 17 to benefit Campus Kitchen at Washington and Lee.
Campus Kitchen at Washington and Lee is the recipient of a $3,000 grant to address rural hunger in its local community.
Campus Kitchen at Washington and Lee invites community members and local college students to join forces against Rockbridge-area childhood hunger at the Fifth Annual Souper Bowl on Jan. 29 from 11 a.m.-2 p.m. in Evans Dining Hall.
Sejal Mistry ’17, a biology major and poverty studies minor, has completed a service project that aims to improve the nutritional value of foods in the Campus Kitchen at Washington and Lee’s Backpack Program.