–from the kitchen of Himali Samaraweera (doctoral student, meat science) Ingredients: 4 cups of white…
— from the kitchen of Jen Bousselot (’01 plant health and protection, MS ’03 sustainable…
— from the kitchen of Malcolm Robertson, program coordinator Leopold Center for Sustainable Agriculture Ingredients:…
–from the kitchen of Scott Tapper (’79 farm operations), farmer and former president of the…
— from the kitchen of Kevin Rettig (’94 food science and technology), general manager, The…
–from the kitchen of Cindy Haynes, associate professor horticulture (courtesy Paula Deen, Food Network) Ingredients:…
–from the kitchen of James Borel (’78 agricultural business), executive vice president of DuPont Ingredients:…
Of the many diverse ways to define agriculture, I think I like Jim Borel’s definition…
In the meat processing business, food safety remains a priority issue for companies of all…