From students working in the kitchen and serving food, to home-cooked meals inspired by international cuisines, to the smell of freshly baked bread wafting from the big brick oven that also provides heat and comfort during the winter — students, faculty and staff gather daily to share meals and socialize.
The KDU
The KDU is our central dining hall, where we we serve wholesome and plentiful food for breakfast, lunch and dinner. Our experienced kitchen staff plans daily menus to meet the needs of students with food allergies, and prepares vegetarian and vegan selections available at meals. A wood-fired oven, stoked and fired in the morning, provides fresh break, pizza, and other baked goods.
Elm Lea Farm
The majority of our food is homegrown, with vegetables, milk and dairy products sourced directly from Elm Lea Farm. Students help with planting and harvesting crops and everyday barn tasks such as milking and feeding our dairy cows. We believe that working on the farm creates a connection between the land and food, instilling a respect for our place and a deeper sense of community.
Milk Lunch
Milk Lunch takes place every weekday around 10 a.m. The phrase “milk lunch” comes from the break that dairy workers would take after milking cows in the morning. It is a much anticipated time for students to take a break from class, enjoy a snack, and catch up with friends. Milk lunch changes every day, but a typical snack could include maple scones in the spring, smoothies in the summer and cheese and crackers in the fall.
Work Program
Putney students take an active role in helping the school run, and food is a cornerstone of our Work Program. Each trimester, students take on a job responsibility, which may include serving lunch, waiting tables during dinner, and washing dishes. Our Work Program has been a part of Putney since its founding, and teaches leadership, teamwork, stewardship, and grit. Plus, it’s fun.
Today the outside temperature is 80 degrees and the sun is bright, so lunch is a salad bar with about 60 items to choose from—including eggs laid this morning, vegetables harvested yesterday, turkey and beef that we’ve raised, and cheeses made from our cows’ milk.”
— Marty Brennan-Sawyer, Former Executive Chef
Annual Food-Focused Traditions
March of the Turkeys
When Putney was founded in 1935, travel was inconvenient, so students celebrated Thanksgiving at school. The annual celebration featured colored paddles to announce each course and a “March of the Turkeys” dance performed by the faculty. The ritual faded when the roads improved, but we have revived the party. Students, teachers, staff, friends, local parents, and others sing, eat, listen, and just have a grand time all the way around.
The Putney Special
Legend has it that Mabel Gray (for whom Gray house is named) looked at the shelves in the Putney kitchen one day during World War II and saw cans of stewed tomatoes, some aging bread, and tubs of peanut butter—and the Putney Special was born. We commemorate the occasion once every year by enjoying plates of the original recipe at lunch.
International Cafe
We work to serve food from different countries and celebrate international cultures and holidays. Every year at Harvest Festival we feature our International Cafe where Putney students from around the world make food from their home countries to share with the school and the greater community. With dishes from Europe, North America, South America, and Asia, we represent a variety of cultures through breads and dumplings, soups and meats, vegetarian options, rice, and of course, desserts.
Keep Exploring
Elm Lea Farm
Each semester, more than 60 students are part of Putney’s Farm program. The students are engaged in all aspects of the diversified farm, including milking and caring for dairy cattle,
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Work Program
We believe in the dignity and relevance of physical work and the importance of students taking responsibility for it. The Work Program provides a setting where students can further their
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Sustainability
From our solar powered cabins to our net zero LEED Platinum certified Field House, sustainability is a way of life. Many of the amazing initiatives here are simply part of
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Harvest Festival
Every fall, we come together to celebrate with food, music, crafts, games and good cheer. The event includes bounce houses, face painting, games, and more. Alumni, parents, the local community
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