Student-faculty research zeroes in on horn flies, a costly pest for America’s farmers.
Seniors Natalie Cassidy and Audrey Ling are each continuing original research on social and environmental justice that they conducted while studying abroad in Argentina last year.
Dickinson's approach to sustainability makes this pressing issue a part of every student’s education.
The Dickinson College Farm shares some tips for a tasty and more sustainable Thanksgiving meal.
Dickinson will host celebrity chef and author Hugh Acheson for a cooking demonstration on Britton Plaza.
Native American chef and educator Sean Sherman will serve an indigenous-inspired meal on campus and present a special lecture on indigenous food systems.
Dickinson presents "The Grapes of Wrath" in a unique, immersive, outdoor theatre experience at the College Farm, Friday, Oct. 6, through Monday, Oct. 9.
Dickinson's College Farm has been honored for its natural resource conservation work.
Fall arts events comment on social media, photography history, gender identity and Zimbabwean music, and also include Trout films and the first Mermaid Players production staged at the College Farm.
An iconic theatre company uses puppets to bring election season to life at Dickinson's College Farm.
Celebrity chef Hugh Acheson visits Dickinson as part of the "Food for Thought" series.
Dickinson is recognized once again as Fit-Friendly Workplace by the American Heart Association.
2016 Baird Sustainability Fellows help local youth-development program secure funding.
Why do we eat what we do, and can we create more just, healthy, sustainable food systems? A new program tackles these questions and positions Dickinson as a leader in a burgeoning field.
Is organic produce really healthier than supermarket veggies? What’s the best way to store produce? Which tea reigns supreme? First-year science students take food questions to the lab.
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