YSFP’s missions make program worthwhile
On Oct. 2, 1993 — exactly nine years before launching the Yale Sustainable Food Project with an inaugural banquet in Berkeley College — Richard Levin spoke at a different inauguration: his own. “Numberless are the world’s wonders, but none more wonderful than man,” he read, quoting Sophocles. “Earth, holy and inexhaustible, is graven with shining furrows where his plows have gone year after year, the timeless labor of stallions.”
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