Food for Thought

Food for Thought

In this issue we celebrate the world of food. In putting it together, we visited alumni at farms as close as Mattapan and as far away as Downeast Maine. We spoke to chefs who’ve chosen diverse culinary paths and to alumni who, during challenging times, created a platform for sharing recipes and memories that are keeping them closer together. These stories help remind us that food nourishes not only the body but also the soul, keeping friends and families close. As the renowned food writer MFK Fisher wrote: “I think our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.” The stories and individuals featured in this issue echo that sentiment. The buffet of foods shown here (provided by some of the alumni and faculty members featured in this issue) represent a bounty of cultures and flavors.

OUR MILTON POTLUCK DINNER:

➊ Fresh Fennel Salad with Parsley and Parmesan, CLARA COLEMAN ’94

➋ Gazpacho, MARTHA SHULMAN ’68

➌ Pasta with Pesto, NICK DIGIOVANNI ’15

➍ Jamaican Oxtail Stew, OLA AWOGBORO ’94

➎ Farm Stand Veggie Stir Fry, PATRICIA SPENCE ’76

➏ Kunafa (Knafeh), Mahmoud Abdalrahman, Science Department faculty

Also: The Milton Community Shares Favorite Recipes

Food and prop styling by Sheila Jarnes

Photos by Linda Campos

What’s Next?

Combining time-tested foundational pedagogy and a healthy dash of innovation, Milton Academy looks to the future. This issue is a celebration of the very best of interdisciplinary study, high academic standards, new methods and perspectives, and a daring embrace of the unknown. Alumni search for lessons from a dynamic past and rethink legacy industries—leading with new approaches to the most challenging issues of the day. On campus, Milton teachers and students look at classic disciplines with new eyes.