An Associated Press story which ran in numerous outlets around the country, including NBC, reports on a summer class taught by Cynthia Belliveau, dean of Continuing Education and professor of nutrition and food sciences, in which students explore the social, environmental, culinary and nutritional aspects of local food. Part of a growing movement of college classes seeking to introduce interested students to the world of local food, Belliveau’s course exposes students to techniques for preparing healthy and economical meals without straying far from home. “Even though the students think they’re learning to cook, they’re really cooking to learn,” she says. Read the story...

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