Third Formers Lead Assembly on Eaglebrook Dining Services

Students presented their findings to their peers, along with illustrations they had created to accompany the presentation. 

After a brief introduction, the presentation began by describing the kitchen staff’s meal-planning process. Meals are decided roughly a week before they are prepared, and the staff must plan how much to cook, accounting for variables such as allergies or tables being closed. An average meal at Eaglebrook takes roughly three hours to prepare.

Food deliveries come every Tuesday and Thursday, and vegetable deliveries occur every day except Sundays. Much of the produce Eaglebrook uses comes from local farms.

Preparing food for the entire Eaglebrook community requires careful planning to minimize waste and maximize reuse. Third Formers shared that as long as the food doesn’t leave the kitchen, it can be used again. While there is plenty of food for everyone, students are encouraged to take only as much as they can eat.

If the food leaves the kitchen but is not eaten, it goes into the compost. Eaglebrook’s dining hall sends roughly 70 pounds of food waste to composting facilities every day, where it is broken down and used to enrich soil. 

Food is also donated to local food banks, such as Franklin County Community Meals in Greenfield and the Salvation Army. Meals can also be frozen and stored as an emergency supply in the event of severe weather.

If food cannot be reused or composted, it is sent to the trash, where Valley Recycling picks it up, sorts it, and recycles items when possible.

Third Formers then gave brief profiles of a few members of the kitchen staff they interviewed, including Director of Dining Services Ed Howle, Marianna Starosielski, and Zach Brennan.

“When we asked how he decided what the menu was going to be, Ed, director of dining services, told us that he feeds us the same way he would feed his family. He also consults with the rest of the kitchen team to see what they think about the plan,” said Yeni B. ’29.

“Many cooks have worked at Eaglebrook for more than 10 years. Marianna has been working at Eaglebrook for 16 years. She has been working in the Eaglebrook kitchen longer than most others on the kitchen team,” said Felix H. ’29.

“Did you know that Zach's favorite thing to cook is barbecue sauce and salmon? Zach cooks, but he also cleans the tables and does the dishes,” said Julian M. ’29.

Students also explained the role of Eaglebrook’s KP team (Kitchen Patrol), which assists with post-meal cleanup. The kitchen staff then spends roughly an hour after each meal thoroughly cleaning and sanitizing the kitchen, a process repeated three times daily.

The boys also shared plenty of fun facts that they had learned during their research: 

The Third Formers’ Assembly was a great reminder to students of all the careful planning and preparation that goes into each meal served at Eaglebrook. Dining Services remains central to the school’s culture, keeping our community nourished with healthy, fresh, homemade meals.