Speaker: Amanda Woodward, William S. Gray Professor of Psychology, speaking on “Infants’ Grasp of the Social World”

Appetizer: Peach and Ricotta Bruschetta

Main: Tomato Gazpacho

Dessert: Strawberry Summer Cake


Speaker: Tyler Alterman, Cofounder and Operations Director of The Think Tank at UChicago, speaking about the work and vision of The Think Tank

Bread: Pita

Appetizer: Plain and Roasted Red Pepper Hummus

Main: Root Vegetable Salad with Coucous and Lemon Tahini Dressing

Dessert: Vanilla Chip Maple Cookies

Speaker: Kristen Schilt and Chase Joynt, speaking on transgender identities

Bread: Drop Biscuits

Salad: Spinach Salad with Lemon-Basil Vinaigrette

Main: Asparagus Avgolemono

Dessert: Sage Shortbread with Lime Mascarpone


Speaker: Dan Laor, Visiting Professor of Israel Studies at the Divinity School, “For God’s Sake, Who is Alterman?”

Bread: Challah

Salad: Vegan Asparagus Salad for Spring with Tomatoes, Hearts of Palm, and Chives

Main: Caramelized Onion Veggie Burgers

Dessert: Texas Sheet Cake

Speaker: Dietrich & Andrea Mattson-McGaffey, co-founders and co-coordinators of Edible Alchemy

Bread: French Rolls

Salad: Cucumber Peanut Salad

Main: Curried Spinach Pea Soup (vegan)

Dessert: Rhubarb and Mango Crumble

Speaker: Dawn Xiana Moon and Michi Trota, speaking on sexism in geek culture

Salad: Mixed Greens Salad

Main: Crunchy Thai Noodle Salad

Dessert: Lemon Thyme Bars

Speaker: Harmony, Hope, and Healing

Salad: Spinach and Pear Salad with Riesling dressing

Main: Roasted Cauliflower, Sage, and Almond Risotto

Dessert: Apricot Tart with Blackberries, Honey, and Almonds

Speaker: Richard Strier, Professor in the English Department and the Divinity School, speaking on “Does bad theology make for bad poetry?”

Bread: Rosemary Onion Focaccia

Salad: Mixed greens with pears, pine nuts, Grana Padano, and a lemon vinaigrette

Main: Sun-dried Tomato and Lentil Soup

Dessert: Gianduia Brownies (Gourmet magazine, Feb. 1998)

Speaker: Tara Zahra, Associate Professor of East European History

Bread: Cornbread

Salad: Mixed greens with pumpkin seeds, carrots, feta, and a cilantro-lime vinaigrette

Main: Black Bean & Sweet Potato Stew

Dessert: Mom’s Pumpkin Bars with Cream Cheese Icing

Speaker: Dean Margaret Mitchell on “Workshop or assembly line? Models of learning in the academic study of religion.”

Bread: Swift Hall Bread of Life (a.k.a., this French-Style Country Bread recipe)

Salad: Baby Spinach with sharp cheddar, walnuts, dried cranberries, and a lemon vinaigrette

Main: Carrot Parsnip Soup

Dessert: Papa’s Cran-Apple Crisp with lime yogurt garnish

About Us

Wednesday Lunch at the Divinity School
Wednesday at Noon
Swift Hall Common Room


Awhile ago…


Get every new post delivered to your Inbox.