Campus foodies will receive an exam week treat Thursday as Mary Baldwin’s dining services team presents Sustainability Day 11 a.m. to 1:30 p.m. at Hunt Dining Hall.

Chef Harris

Maynard Miller from Sunrise Farm in Stuarts Draft, which provides Mary Baldwin with much of the meat served in the dining hall, will be available to answer questions while James Harris, executive chef at Zynodoa in Staunton (at right), will help prepare dishes with the college’s new executive chef, Michael Clay. The culinary duo will team up to prepare amuse-bouche using fresh, locally sourced ingredients. These small bites promise to be delicious: Clay’s experience includes preparing meals at The Greenbrier resort, while Harris brings his expertise from working at one of the nation’s top restaurants, The Inn at Little Washington. Both chefs attended the Pennsylvania Institute of Culinary Arts and both believe in incorporating the best of what Shenandoah Valley farms have to offer in the meals they prepare.

Sustainability Day arrives about two years after Mary Baldwin’s food revolution started taking a foothold and a year after dining services launched Sustainable Meal Week , a pilot program to promote healthier eating. Dining services incorporated elements of that week — including limiting the amount of servings to students — into its regular offerings this year.