Nearly every building project that’s taken place on the Mills campus since 1992 bears the fingerprints of Karen Fiene. Known colloquially as the campus architect (her most recent title was director of facilities, compliance, and sustainability), Fiene first started working on Mills campus projects when employed by the architectural firm EHDD, initially coming on board to assist
While climate change is more of a reality and less of a hypothetical, there are still actions the College can take to lower its carbon footprint.
by Sarah Henry At this year’s International Association of Culinary Professionals conference, the grande dame of food writing, ex-Gourmet editor Ruth Reichl, made an impassioned plea for our planet and the way we produce our food. She noted that the things that make fast food cheap—readily available fossil fuels, water, and predictable weather—are all in