What’s Cookin’, Good Lookin’?

One of the integral components of the Williams-Mystic semester is cooperative living. Students live, laugh and COOK with peers. The admissions team arranges students into houses based on a comprehensive survey, which addresses dietary preferences, sleep patterns and personalities. I live in an all vegetarian house and relish to the opportunity to expand my cooking repertoire.

Each house comes with a fully equipped kitchen with all necessary appliances, dishes, silverware and maybe even some spices. If you can’t find the baking pan with the right dimensions, ask another house!

Every week, each house receives a grocery stipend. Then we all make the pilgrimage to the local store for the weekly shop. Each house has a different strategy: some opting for the divide & conquer while others move methodically through the aisles. Some houses go armed with lists, while others take a more organic approach.

At the check-out. This is a weekly haul for Johnston House (the vegetarians)…If you have time, play a quick game of “I Spy.” Can you spot the 3 bunches of bananas, 2 cauliflower, 3 bags of spinach…?


Please peruse the gallery of food photos below to get a sense of what’s cooking at Williams-Mystic in a typical week.

For the parents and guardians at home who may be worried that their charges are not getting enough nutritious food, I hope that these photos dispel any anxiety.

For prospective students, you may well find the food you end up eating during your Williams-Mystic semester is better than what’s being served in your cafeteria!

Erica (Williams ’18) made her world famous enchilada casserole and a delicious kale salad (with avocado, cucumber, granny smith apple, slivered almonds topped with an olive oil & oregano dressing)


Mallory House looks eager for their feast of Italian flank steak pinwheels with garlic, feta, spinach and mozzarella lovingly prepared by Kenny and baked asparagus and zucchini by Thomas.


Marlo (Smith ’17) prepared a delightful spread of salmon, asparagus and potatoes. Yum!
Albion House shared this photo documenting their very first house dinner….”Taco Tuesday” has since become a tradition!


Sarah (Middlebury ’17) hard at work in the kitchen preparing her scrumptious noodleless lasagna. As she tends to a flavorful tomato sauce, a mosaic of squash and zucchini just waits become part of the dish!
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Thomas (San Francisco State ’15) cooking up something delectable!


Sophie and Virginia created quite a spread refreshments for “Moby on the Morgan.” The menu included: Cheesy pesto pull-apart bread, angel food cake, sliced strawberries…and of course a watermelon carved like a whale!
Brinner! Rachel (Wesleyan ’17) prepared homemade buttermilk pancakes and hash-browns, sizzled some fake bacon and sliced strawberries & bananas for this meal. #nofilter


Grillmaster Kenny (SUNY-Maritime).


The votes are in: the Williams-Mystic cooperative living and dining arrangement is a recipe for success!


Author: williamsmystic

A one semester interdisciplinary ocean and coastal studies program integrating marine science, maritime history, environmental policy, and literature of the sea.

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