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Faculty Martha Rosemeyer (at right) discusses spices with students in the program Food, Health and Sustainability in the Sustainable Agricultural Lab at Evergreen’s Organic Farm. — Shauna Bittle photo

Faculty Martha Rosemeyer (at right)works with students in the program Food, Health and Sustainability in the Sustainable Agricultural Lab at the organic farm on Thurs., Jan. 17, 2013. Each group was assigned a different cultural cuisine and used the spices and staples of that cuisine to make a wide variety of dishes.

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