By James C. Borel The world faces a challenge—feeding 9 billion people by 2050 in…
“It’s just a café.” “This type of restaurant was the first of its kind in…
It’s like a delicious cycle. Local growers increase production of fruits and vegetables; consumers appreciate…
Wet springs, planting delays and bad weather as well as high yields, good prices and…
–from the kitchen of Tom Paulsen, assistant professor agricultural education and studies (courtesy Grandma Janet…
— from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor…
— from the kitchen of Kevin Shalinske, professor food science and human nutrition Ingredients: 3-4…
Soy You Think You Can Cook The Soyfoods Council, in cooperation with ISU Dining and…
–from the kitchen of Ajay Nair, assistant professor horticulture Ingredients: ½ cup peas 3 medium…
