Students carefully fill bell peppers with a mixture of quinoa and chicken before baking. Each group was assigned a different cultural cuisine and used the spices and staples of that cuisine to make a unique dish. — Shauna Bittle photo
Students in the program Food, Health and Sustainability cook one-pot meals 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. Martha Rosemeyer and Donald Morisato are faculty.