Katherine Sexton, Materials Science and Engineering, Renaissance, Summer 2026
Out of everything from the Pienza and Organic Farm day, one moment that I think I will remember a year from now is how everything in the kitchen comes directly from the farm. The cheese and meat we had was so fresh, and I appreciated it even more knowing that everything was directly sourced from the farm. It was so interesting to see how it was aged in the basement in the different barrels and learning about the process during the tour. I also enjoyed walking around the farm and looking at everything they were growing while taking in the beautiful views.
Swanson School of Engineering 