The current lobby exhibit in Mann Library, entitled “Backyard Revival: American Heritage Poultry,” follows the transformation of American poultry production from early family operations into modern industrial giants.

Less than 100 years ago, Americans produced the vast majority of their poultry in small-scale businesses. Family-owned operations on rural farms and in local town communities bred small flocks of hens.

With Thanksgiving turkey so fresh in our memories and December holiday feasts just around the bend, it is not surprising that food is constantly on our stressed out, over-studying minds. For years, researchers have believed that with looming assignments, exams and other stress, college students may turn to food in search of comfort. While this theory has been widely accepted by many, a recent study conducted by the University of South Carolina demonstrated some surprising results: during times of severe stress, people actually tend to steer away from what is typically considered comfort food.

With white lasagna, apple crisp and pumpkin ginger soup, the student group Farm to Cornell unveiled what resembled a Thanksgiving feast at their Slow Food Potluck on Nov. 15. Rolling dough, stirring cider and dicing pumpkin, Farm to Cornell’s members spent the previous evening preparing for the event by embracing the Slow Food philosophy.

Tammi Sweet is a local herbalist who co-founded the Heartstone Center for Earth Essentials, which includes the Heartstone Herbal School, located just south of Ithaca. She contends that 80 percent of the ailments people visit their doctors for can be treated through herbs and changes in diet and lifestyle. She advocates a plant-based diet, but believes that humans are meant to be omnivores — not vegetarians. It is not enough, however, to merely eat a balanced mix of vegetables and meats. We should be eating “local, happy” food, Sweet said.