Eat, drink and make friends
Food events satiate students’ appetite for connection By Wanda McNealy ’17 Erika Aronson was hungry. She was running from work to school and forgot to bring a snack with her to class. As [...]
Alumna creates bakery goods from new variety of resilient wheat
This is not a GMO. Soft durum wheat is developed by selective cross-breeding, similar to the way dogs were carefully bred to create an Irish setter. By Lily Raff McCaulou Jessica Murray [...]
