Sustainability, reducing food waste and environmentally friendly cooking were on the lesson plan for guests of the Faculty Student Association’s (FSA) first-ever Root to Stem VIP Dinner on April 8, when Guest Chef...
Sustainability, reducing food waste and environmentally friendly cooking were on the lesson plan for guests of the Faculty Student Association’s (FSA) first-ever Root to Stem VIP Dinner on April 8, when Guest Chef...
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