About the Food Truck You’ve Been Seeing: Introducing Chanterelle To Go

Photo by Evelyn Crunden '13 | The Chanterelle To Go Food truck ofers healthy options to Smith dining food.

Photo by Evelyn Crunden ’13 | The Chanterelle To Go Food truck offers healthy options to Smith dining food.


Evelyn Crunden ’13
Features Editor

Disenchanted with dining hall gourmet offerings? Less than thrilled by the sometimes watered-down coffee the Campus Center has to provide? There is finally another option available. The Chanterelle To Go food truck, parked at varying locations around campus and the Valley at large, has arrived to answer the needs of hungry and dissatisfied Smith students everywhere. And so far, the masses seem to be coming.

“We’ve had a really good turn out,” said Lauren Kendzierski, one half of the genius behind Chanterelle. Kendzierski and her partner, Maxwell Reichert, moved from New York after finding themselves less than pleased with the bakery business. Originally from the Valley, Kendzierski saw an opportunity available in the area, and was looking to provide Northampton and its neighboring towns with convenient and high quality food options. Professors and students saw the truck around town and encouraged Kendzierski and Reichert to bring their business up to Smith.

Recounting the process that eventually led them to be stationed at various spots around the neighborhood, the pair recalled the unusual road that led them to upper Northampton. Beginning with a kickstarter to generate the funds necessary for the truck, the duo was ultimately able to realize their dream and began the task of bringing their handiwork through the Grecourt Gates. Excitement has been widespread and students have eagerly jumped at the opportunity to take a break from the sometimes restrictive diet available on campus.

At times parked near Northrop-Gillett, other times in a range of places, the truck has a slew of choices for hungry students. Waking up early every morning to bake potato bread, the pairing behind the truck’s selections also works to provide gluten-free products, fresh sandwiches, homemade chips, and more.

“I love the idea of having something local and readily available,” said Marisa Acierno ’13. “It can be hard to stay healthy sometimes at Smith and I appreciate having access to food that’s high in quality but doesn’t take away from your time. I also want to support local businesses, so it’s great that this happening!”

Among the truck’s more interesting potential future offers are duck eggs – a yolkier and richer alternative to chicken eggs – as well as more gluten-free possibilities and other diet-specific foods.

Using grains from Four Star Farms and produce from Red Fire Farms in Montague, the Chanterelle truck plans on increasing their offerings as the months go on.

“We rely on produce that’s available at the time,” said Kenzierski. “So, as summer arrives, the food will get more and more diverse and we’ll be able to offer a wider array of products.”

Popular foods with Smith students include ham and cheese sandwiches, caramel popcorn, and similar snack foods; daily specials and various soup options have generated enthusiasm as well. Specials are tailored to respond to demand as well as available produce and supplies, though a traditional and fixed menu exists as well.

Ultimately, the food truck’s short life to date has in no way hindered the hopes its operators have for the future. Open to catering outdoor events and making rounds in the Quad if invited, Chanterelle is willing to expand and provide its services wherever interest exists.

Operating from 9 a.m. to after 3 p.m. every day except Sunday, the truck posts its location and updates to its website, chanterelletogo.com, as well as to its Twitter and Facebook pages. The truck accepts cash and cards, and loves meeting new people, so all are welcome.

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