Join UMass Dining Sustainability on November 4th for the second Dining for a Cooler Planet event of the fall semester. Hampshire DC will feature a special menu created by James Beard Semi-finalist Joe Robbins of the Penobscot Nation. From 6:00-7:00, Joe will have a 1:1 conversation with Rachel Sayet of the UMass Office of Equity and Inclusion. During the discussion, there will be a tasting of the special menu. 

Chef Joe Robbins of the Penobscot Nation was a James Beard National semifinalists in the Best Emerging Chef. He is also one of five Indigenous chefs who’ve been invited to help feed attendees at an annual Tribal Nations Summit at the Whitehouse. Chef Robbins’ mission is proving that cultural preservation is not locked in the past by bringing contemporary indigenous cuisine to the front and center of Maine’s food scene – one plate at a time.