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Between the open curriculum, independent studies and interdisciplinary majors, Hamilton’s dedication to intellectual flexibility is evident. Although most students staying on campus are pursuing research in their field of study, Carly Poremba '15 is embracing the breadth of opportunities offered by the College. Poremba is a neuroscience and creative writing double major who is pursuing an Emerson project, “Horticultural and Historical Exploration of Botanico-Vegetable Medicine.”

Silas D. Childs Professor of Biology David Gapp and Associate Professor of German and Russian Languages and Literatures Frank Sciacca will appear on the Green Local 175 LIVE Radio & Internet Show, tonight (Tuesday, March 26) from approximately 8 p.m. to 9 p.m., on WPNR 90.7 FM and streaming live audio on the Internet.

Students from College 235 Food Seminar, along with members of Slow Food Mohawk Valley, met at the 1812 Garden to harvest two rare heirloom potato varieties-- “Cups” and “Lumpers” (the potato of the Irish famine) on Sept. 25. The event was hosted by Professors David Gapp and Franklin Sciacca, project managers of The 1812 Garden. Sciacca is also co-leader of Slow Food Mohawk Valley Chapter.

Highlighting Hamilton’s commitment to eating locally, Bon Appetit, the College’s food service provider, will prepare a variety of dishes that feature vegetables grown on campus and by local organic farmers on Labor Day, Monday, Sept. 7. The organizations involved include Bon Appetit, the Hamilton College Community Farm and the Food For Thought seminar and its 1812 Garden.

"No, no that's the horseradish." "Just leave the mint out for now. There's something else that goes there." "I have some more seeds for you, and Janet is bringing the lemon balm." Directions, suggestions and observations emanated from the 1812 Heritage Garden as students began planting the first rows of vegetables, fruits, flowers and herbs on a recent sunny May afternoon. The garden is one of the centerpieces of this spring's "Food for Thought: The Science, Culture, and Politics of Food" course taught by Professor of Biology David Gapp and Associate Professor of Russian Frank Sciacca.