For the first time in Goshen College’s 130 year history, alcohol will officially be served at a GC-sponsored event in which the entire campus community is invited. The event in question is Connectapalooza, GC’s homecoming celebration at the Goshen Theater.  President Rebecca Stoltzfus said via email to students and employees on Sept. 25 “In designing this event, we have prioritized celebration of our local community, hospitality that is inviting to a wide variety of people, and our commitment to healthy and clear boundaries around alcohol use.”  Goshen Brewing Company, founded by Jesse Sensenig ’01 and Amanda Sensenig ’03, crafted the...

By Charlie Aldrich • October 3, 2024 • News

The students have spoken, and the cooks are responding.  Jeremy Corson, resident director of AVI, Dan Morris, the executive chef, and Denise Cook, executive sous chef, have all been working towards a more inclusive menu at Westlawn Dining Hall and the Leaf Raker.  Over the past school year, Corson said he has received feedback from a handful of students and faculty concerning the lack of options for people who are vegan or have other dietary restrictions.  The culinary team has been working to ensure everyone has an option at Westlawn and the Leaf Raker.  Corson posted in the campus communicator...

By Gabriella Klopfenstein • March 25, 2022 • Features

Westlawn Dining Hall received a make-over over fall break. The changes include all new tables and chairs, new flooring, art and signage.    The renovations, carried out in partnership between AVI Fresh and Goshen College, were meant to improve the dining experience at Westlawn and make the space feel less like a generic cafeteria and more like a part of the Goshen College campus, said Danielle Pagoria, the interior designer for the project.  Plans for the renovation began a couple of years ago while Pagoria was working with Glenn Gilbert on renovating the communication center.  “At that time, we were only...

By Sierra Ross Richer • October 28, 2021 • News

Java Junction is bringing part of the broader Goshen food experience to campus this semester with The Chief ice cream. “In addition to opening food requirements for COVID-19, we talked about new and different opportunities that are going on with the pandemic,” said Michelle Horning, professor of accounting, business department chair and advisor to Java Junction. The Java Junction team discussed changes in the student body, and “what opportunities exist that we wouldn’t pick up in a normal semester?” At the beginning of each semester, the team, which consists of students from a Java Junction operations class, brainstorms new product...

By Patrick Webb • November 12, 2020 • Features

With cold weather, the days of playing spikeball on the lawn are fading quickly. Safely hanging out with friends is still possible, however.  The Pandemic Task Force has encouraged students to meet each other outside so far this school year to help slow the spread of COVID-19, but the weather is changing as it gets closer to the end of the year.  “Colder temperatures are definitely on the way, so we are recommending that students try to use the tents as much as possible,” said Gilberto Perez, vice president for student life and chair of the Pandemic Task Force.  “Students...

By Zack Begly • October 8, 2020 • Features

During the uncertain time of quarantine, Marshall King was sure of one thing: he was hungry. In fact, King was hungry enough to put together a cookbook in a span of a few months. I’m Hungry, Let’s Eat, the digital cookbook, went on sale Aug. 17. Alongside several friends, King gathered recipes highlighting dishes from restaurants around Goshen. Proceeds from the book are going back to Elkhart County restaurants. King, adjunct professor of communications at Goshen College, and director of communications and marketing for the Community Foundation of Elkhart County, is a lifelong food lover who felt a need to...

By Gabriella Klopfenstein • September 3, 2020 • Features

Sometimes ordering food online during the pandemic can get personal. Just ask Subin Park, who used the largest food delivery service, DoorDash, to order food this summer, only to find fellow student Simon Graber Miller at her doorstep.   As food delivery apps and services have seen a 51% increase in business since March 2020 due to the COVID-19 pandemic, students at Goshen College have also found employment through services such as DoorDash, Grubhub and InstaCart. For several months this summer, Simon Graber Miller, a biology major with a computer science minor, delivered food for Grubhub and DoorDash. “I chose to...

By Patrick Webb • August 27, 2020 • Features

“Church spread,” informally referred to as Amish peanut butter, is the newest addition to GC’s Westlawn Dining Hall menu as of last month. A staple of Sunday lunch in the nearby Amish community, the peanut butter has since gained a following among students, Mennonite and otherwise. Amish peanut butter is a variation on traditional peanut butter, and while recipes may differ slightly based on region and household, it is usually made up of one-third peanut butter, one-third  marshmallow fluff and one-third Karo syrup. The presence of the condiment at meals after church on Sunday in the Amish community is what...

By Olivia Krall • March 13, 2020 • Features

Welcome to Middlebury, Indiana, population 3,605, the unexpected headquarters of a rapidly expanding ‘Amish crack’ empire.  Rise’n Roll Bakery and Deli is home to a variety of Amish-style goods at 12 different locations in Indiana, and will open a new franchise near Indianapolis in six weeks. Enter the original Middlebury location and one will find jars of jam, bottles of honey, a selection of Amish romance novels, a spinning display case of pies, a cooler full of massive blocks of cheese and donuts – Bavarian cream, peanut butter and “Crunch Bismark.”  Upon seeing the boxes and boxes of one particular...

By Greta Lapp Klassen • February 21, 2020 • Features

In his lifetime Jason Samuel has partaken in many food-related challenges. He spent 15 days eating nothing but potatoes, 30 days as a vegan, 60 days as a vegetarian, and now he’s attempting once again, to exclude meat, eggs, dairy products and other animal-derived ingredients. Samuel, general manager of Globe Radio and assistant professor of communications, is attempting to go vegan for the full year — 366 days to be exact, since it’s a leap year. The stakes for the challenge are high with a $1700 bet on the line. Samuel was originally offered $500 to go vegan for two...

By Megan Bower • February 16, 2020 • Features

“It doesn’t have to smell, it doesn’t have to draw flies, and it doesn’t have to draw rodents.” Food waste, according to Glenn Gilbert, director of facilities, doesn’t have to be gross.  Gilbert’s face lights up and he speaks freely; he is obviously very passionate about composting.  Composting is often seen as a silver-bullet environmental solution; it is thought of as something that greatly reduces someone’s environmental footprint. However, composting on campus is largely necessary due to the large amount of uneaten food in the dining hall and in residence halls.  By the time your uneaten food reaches the compost,...

By Greta Lapp Klassen • February 7, 2020 • Features

There is more than one way to make a dumpling. Some will first gather the dumpling wrapper in the palm of their hand, having already been perfectly rolled out into a circle, grab a pair of chopsticks, transfer the filling onto the center of the wrapper, and then with what appears to be muscle memory, fold the dough over into a crescent shape, pinching up the sides with one quick movement.  Others will more slowly pick up the wrapper, place the filling on top, but then wrap the ends of the half-folded dumpling together in front to resemble a fortune...

By Mackenzie Miller • January 31, 2020 • Features

The wind is blowing, and the ground is full of sticks and colorful leaves that have fallen from the trees. It is 1:50 p.m. and students are walking everywhere on campus. Some fly across the sidewalks with their transportation wheels, all of them giving the campus a life that it has been missing for the last 50 minutes. This is Goshen College’s “rush hour.” Students have only 10 minutes to fly from one side of the campus to the other. In the current rushed life of students, is there anything that can top that? During the late 1940s to early...

By Nasim Rasoulipour • November 29, 2019 • Features

I sat down with Jonah Yoder, Goshen College graduate of 2019, to learn about his cookbook, “¡Buen Provecho!”, that will be released on Dec. 8. The cookbook features recipes and stories from his three months studying abroad in Peru. Gabe Miller: How did your interest in cooking begin? Jonah Yoder: I’ve always enjoyed cooking. I remember being in the kitchen with my parents and watching them cook and and really being fascinated with how things come together and learning recipes, but also just experimenting as well. I started when I was young but my passion for it didn’t start until...

By Gabe Miller • November 29, 2019 • Features

After graduating from Goshen College in 2003, Amanda Sensenig was sure of one thing: She didn’t want to live in Goshen.  But nearly 20 years later, Goshen is exactly where Amanda and her husband, Jesse, a 2001 graduate of GC, have chosen to settle down, find jobs and invest in community.  “When we graduated from college,” Amanda said, “We did not want to live here. I mean, there was nothing to do here. And then a few years later, it was totally different. We love living here now… people are really working hard to make this a good place to...

By Mackenzie Miller • November 1, 2019 • Features