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

Reservations:
divinitylunch@gmail.com

Awhile ago…

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