Food
The cold, hard figures behind an alumni dessert company.
During World War II, cookbooks by Meta Given, PhB 1924, EXʼ27, helped guide a malnourished nation.
This blueberry jam with mint, created by chef Madelaine Bullwinkel, AM’68, keeps summer in a jar.
Advice for cooking and life from chef Madelaine Bullwinkel, AM’68
A warm bowl of soup.
Physicist David McCowan, SM’08, PhD’14, explains food science to lay readers in the Takeout.
Former White House chef Sam Kass, LAB’98, AB’04, is serving up new recipes and improvements to food policy. Plus: Kass’s recipe for brussels sprouts Caesar salad.
Tiebu djeun, the national dish of Senegal, cooked fresh in Bronzeville.
07.15.2016
Gabby Wimer, Elizabeth Frank, and Joyce Lu, all AB’16, are building MealFlour, a social enterprise centered on mealworms, from the ground up.