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Food Allergy Research and Education (FARE) has recognized Duke Dining as having the ‘Best Comprehensive Allergen-Free Dining Program’ an award that honors institutions that demonstrate the most thorough and innovative approaches to food allergy management across campus dining services. This prestigious recognition highlights Duke Dining’s campus-wide commitment to providing dining that is safe, accessible, and responsive to the personalized needs of students. The award acknowledges comprehensive practices including clear allergen signage, dedicated allergy-free locations and/or stations, cross-contact prevention protocols, and effective communication strategies that empower students to make informed dining choices. Central to this achievement is Duke Dining’s Ask Me®…
The Duke Jewish Alumni Network (DJAN) is partnering with the Jewish Book Council to bring notable books, discussions, and author conversations to alumni and friends!
The DJAN Book Club, supported by Jewish Life at Duke and Duke Lifelong Learning, offers an opportunity for alumni, parents, and friends to read six books during the 2024-2025 academic year.
FOR IMMEDIATE RELEASE Durham, NC – [Thursday, July 31, 2025] As one of the nation’s leading collegiate dining programs, Duke Dining continues to set the standard for wellness-forward food service by eliminating artificial dyes and additives from menu offerings across campus dining venues. This effort, known as the True Blue initiative, reflects Duke Dining’s mission to prioritize student health, support whole food nutrition, and lead with integrity in campus dining operations by providing meals that are free from synthetic food dyes and unnecessary chemical additives, and made with real, recognizable ingredients. Specific ingredients being removed include: These additives are commonly found…
Hundreds of student clubs and organizations will be present to showcase their groups and invite students to learn more. The event is open to all Duke students and will take place on Friday, August 29 from 4:00pm – 5:30pm on East Duke Lawn. Participating student organizations are listed below. For more event information contact Student Involvement and Leadership (leadership@duke.edu). For student organizations:Table signups were only open to undergraduate recognized student organizations via the annual re-registration form on Duke Groups. Only student organizations listed below on the confirmed list are permitted to participate in event using the provided tables, one organization…
Thursday, 11/27/2025 11:00 AM-3:00 PMThe Commons $14.25/Guest Reservations are RecommendedParties of five to eight guests should call 919-684-4619 to make a reservation and must receive confirmation before arrival. The Commons is located on the 2nd Level of the Brodhead Center. MENU: Chilled SelectionsGarden Salad DisplayRomaine, Mixed Baby Greens, Arugula, Cucumbers, Grape Tomatoes, Red Onion, Shaved Carrots, Sliced Mushrooms, Cheddar, Parmesan, Brioche Croutons, Ranch, Blue Cheese, Balsamic Dressings Mixed Fruit SaladPineapple, Cantaloupe, Honeydew & Red Grapes Roasted Vegetable Salad w/ Chevre & BasilDeviled Egg SaladBlack Bean & Corn Salad CarvedHickory Smoked NC Turkey w/ Giblet Gravy & Cranberry Sauce Hot SelectionsHoney…
Tuesday, 2/175PM-9PMMarketplace MENU: Mardis Gras Meal Tuesday, February 17th 1892 Grill:Shrimp Po Boy with Remoulade Croque MonsieurHush Puppies Spicy Black Bean Burgers on Bun Cajun Seasoned Steak Fries Durham MarketChicken & Sausage Jambalaya Pork Loin & Cornbread Roulade Vegan New Orleans Maque Choux Cajun Mac & Cheese Red Beans Dirty Rice Collard GreensChef Felicia’s Focaccia Bread HarvestTempeh Creole Tomato &Okra Stew Vegan Cajun Grit CasseroleFried Green TomatoesChef Adam’s Cajun Remoulade KettlesChicken & Okra Gumbo with Rice Corn and Poblano Soup FusionShrimp Boil Vegetable Boil Cucina (Build-Your-Own-Bowl)Bowtie PastaGF PastaWheat Penne Crawfish Tails Sauteed MushroomsTasso Ham Sauteed Peppers & OnionsSundried Tomatoes…
In 2026, we celebrate a powerful milestone – 100 years of national commemorations honoring Black history. This legacy began with visionary scholars and leaders Dr. Carter G. Woodson, George Cleveland Hall, William D. Hartgrove, Jesse E. Moorland, Alexander L. Jackson, and James E. Stamps, who formalized the teaching, study, and preservation of Black history through the founding of the Association for the Study of Negro Life and History (ASNLH) on September 9, 1915. Please join us for a special Black History Month Dinner as we honor their enduring contributions and celebrate a century of scholarship, community, and commitment to uplifting…
As an extension to our Summer Transition Series webinar programs, we are excited to announce immersive, in-person day experiences!
Hello, incoming students, and welcome to Graduate and Professional Student Services’ Summer Transition Series! This series will help you: REGISTRATION: Registration is required for each webinar. If you are unable to participate during the scheduled time, recordings of each webinar will be posted 3-5 business days post-recording. SUBMIT QUESTIONS BEFORE THE WEBINAR: Not sure if you’ll be able to join live, but still have a question you want answered? You can submit questions before the webinar. Our moderators will do their best to answer all questions received during the appropriate webinar! All sessions will be from 9-10 a.m. Eastern Time via…
Graduate and Professional Student Appreciation Week events at Duke are an excellent opportunity for students to come together and engage in activities that promote social connections, foster a sense of belonging, and support personal and professional growth. We recognize and appreciate the hard work and contributions of our Duke graduate and professional students and encourage students to engage in the events/initiatives designed specifically for you. Want to submit an event? Fill out the GPSAW submission form! https://duke.is/GPSAW2026-signup
Duke alumni Lynne Bornstein Bermont ’96 and Bill Bermont ’97 met at a Duke Hillel Shabbat gathering in Duke Gardens as undergraduates. More than thirty years later, they are making a gift to Jewish Life at Duke (JLD) that will foster lifelong connections and meaningful traditions for years to come.
There’s something magical about transforming simple ingredients of herbs, fruits, and spices into a flavorful syrup that can elevate everyday drinks and desserts. In The Chef’s Kitchen, we recently welcomed Clinical Herbalist, Lisa Fouladbash of Sequoia Herbals in Durham, to share her expertise and creativity. Lisa led us through the process of making herbal syrups from scratch, showing just how fun (and delicious) it can be! Why Herbal Syrups? Herbal syrups are a versatile way to capture the essence of fresh ingredients and add a burst of flavor to your favorite recipes. Think sodas and mocktails, drizzles for coffee or…