On Wednesday, May 1, students of “French Food Cultures” (FR106) met to celebrate the end of the semester with Brent Wasser, Sustainable Food and Agriculture Program Manager. Brent, fluent in French, guided students through a dégustation de fromages and preparation of three regional dishes, poulet chasseur, pommes de terre à la Dauphinoise, and ratatouille. The dishes were prepared with many local ingredients, among them, shallots from Mighty Food Farm, wild onions from New York State, Chicken from Misty Knoll Farms, shitakes from Delftree mushrooms, milk and cream from High Lawn Farm, and butter from Cabot. Mille mercis, Brent, for sharing your expertise and for showing us the links between local agriculture and French food cultures!

Under the direction of Emmanuelle Delpech of Pig Iron Theatre Company, the students of French 240 (“Molière in Performance”) will present modernized scenes from Molière’s seventeenth-century comedies, adapted to fit the context of a small residential college, circa 2013. The promenade-style performance will begin and end at Goodrich Hall. Reception and post-performance discussion to follow. Student performers are Alexandra Albright ’14, Christopher Fogler ’13, Alexandra Highet ’13, Christopher Janson ’16, Tara Miller ’15, Margaret Richardson ’16, Raquel Rodriguez ’16, and Sunny Velez ’13. April 24, 2013 | 5:00 – 7:30 PM, Goodrich Hall