From her high school experience at United World College Changshu China to her current studies at Bennington College, a global academic perspective has informed the way Andreea Coscai ’22 now reflects on growing up in Bucharest, Romania.
On October 22, CAPA hosted a webinar conversation about the 2020 Presidential Election with former Governor Michael Dukakis.
On October 12, CAPA and the Robert Frost Stone House Museum hosted a webinar on Storage Crops, featuring a panel of experts who shared how to store vegetables through the winter and answered gardening questions.
EuropeNow Journal's October 2020 issue highlights the work that Bennington College students and faculty have done in partnership with the Consortium on Forced Migration, Displacement, and Education.
Throughout this summer and fall, the Bennington College community has come together to donate produce from local gardens and glean apples from trees on the College’s property in order to benefit Bennington food pantries.
Applications are now being accepted through October 31 for 2021 Community Resource Fund Grants.
The Center for Advancement of Public Action (CAPA) at Bennington College has received its second commission from the U.S. State Department's Office of Art in Embassies for the art collection at the new U.S. Consulate in Chiang Mai, Thailand.
On September 14, CAPA and the Robert Frost Stone House Museum hosted a webinar on Fall Preparations for Winter Gardens, featuring a panel of experts who shared what they are doing in their fall gardens and answered gardening questions.
On August 24, CAPA and the Robert Frost Stone House Museum hosted a webinar on Food Preservation, featuring a panel of experts who shared how they are preserving food this season and answered questions about food preservation and gardening.
Watch the keynote address of SolarFest, featuring Storm Cunningham, a global thought leader in community revitalization and natural resource restoration, co-hosted with the Center for the Advancement of Public Action at Bennington College, thanks to a grant from the Regenerative Food Network.