A special dinner series at The Marketplace this academic year has featured menus created by Dining Services employees to pay homage to places they’ve lived or studied in culinary school.
Washington and Lee University’s Student Affairs staff worked tirelessly to support students through the COVID-19 pandemic and the move to virtual instruction.
During the COVID-19 pandemic, members of the Washington and Lee University community are finding ways to lend a hand with community relief efforts.
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.
They call it Winter Wonderland, but it's more like a winter candyland — and it's one of the most popular W&L events of the year!
In Case You Missed It
Meet our new dining services director, Jen Hickey, who loves the Philadelphia Eagles, going for long drives with her husband, and her job at W&L.
An emphasis on sustainable farming is helping W&L's Campus Garden deliver even more fresh produce straight to students' tables.
When 10 inches of snow make it necessary to "close" Washington and Lee, not every employee stays home for the day—or the night. Nearly 1,000 people live on campus, depending on the University for food and beverage, health services, security, utilities and, of course, snow removal. Designated essential personnel make their way to campus regardless of the conditions, working as long as necessary to take care of the academic community.
One week before Americans sit down for their Thanksgiving dinner, anthropology and history students at Washington and Lee University tasted recipes from the original Thanksgiving dinner—well, except for the eels and hard cider.