Haverford students, alumni, parents, faculty, staff, and friends turned out in large numbers to meet the Challenge last month.
Haverford Headlines
Through Brooklyn Woods, Scott Peltzer ’82 teaches job hunters a lost art and self-sustaining skills for life.
Philadelphia’s Freedom Side School imagines future intersections between education and anti-carceral movements with a Haverford first-year writing seminar.
For the past four years, Kripa Khatiwada '26 has been working with an eco-friendly feminine hygiene products company and supporting the women of her home country.
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The soon-to-graduate Temple Law student, one of only 25 people nationwide to receive this honor, was recognized by National Jurist magazine for her commitment to serving low-income people in need of legal services.
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The student group’s name is an acronym for “ethical, transparent, homegrown, organic, and sustainable,” which is how they would like the food they consume here on campus to be produced.
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As part of her Hurford Center for the Arts and Humanities-organized Tuttle Creative Residency on campus, poet Joan Naviyuk Kane gave a poetry reading and visited classes.
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This year the residents of Gummere led the winners by reducing their consumption by 25.1 percent, and campus-wide the use of 4265 pounds of carbon were averted over the course of the competition.
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Preparing historical recipes from Quaker and Special Collections’ cookbooks from the 18th, 19th, and 20th centuries.
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Jenna Medeiros ’18 is the winner of our Instagram contest for creatively decorated campus homes, and seniors Grace Mangigian and Sergio Fernandez are the runners up.
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The executive director of the Center for Constitutional Rights returned to campus to speak about his work and advocate for broad, visionary activism.
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A report on the Board of Managers meeting held February 5–6, 2016.
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Following a CPGC-sponsored trip to the Real Food Challenge Summit, members of Haverford’s ETHOS food-justice group brought a resolution to Plenary that aims to expand ethical, local, and ecologically sound food on campus.
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The UCLA associate professor of electrical engineering is one of only 105 people this year selected for a Presidential Early Career Award for Scientists and Engineers.
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Five Fords from the Class of 2015 and two faculty members were selected for the 2015-2016 cohort of Fulbright recipients.
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Preparing historical recipes from Quaker and Special Collections’ cookbooks from the 18th, 19th, and 20th centuries.
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A political science course that introduces students to policies promoting the economic and social wellbeing of U.S. citizens.
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