Nina Potischman PO ’21 reflects on her relationship with food, the wellness industry and the effect Christy Harrison’s book “Anti-Diet” had on her life.
Food mislabeling and cross contamination at dining halls across the 5Cs make it more difficult for students with allergies and dietary restrictions to eat safely. While food labels at 5C dining halls only indicate the presence of the top eight allergens — milk, eggs, fish, tree nuts, peanuts, shellfish, wheat,
For many of us, the distinction between ‘food’ and ‘not food’ is relatively straightforward: Everything served in the dining halls is food, and most other things are not food. However, for those of us with dietary restrictions, making that distinction isn’t always so easy. I have been a vegetarian for