Thursday, December 9, 2010

December 9, 2010: Educating a New Wave of Chefs in Sustainable Cuisine: Community College Series Part II

Cultivating the art of producing healthy food that doesn’t harm the environment is a viable job creation strategy across the country. At Seattle Central Community College, the Seattle Culinary Academy has been vital to building the city’s sustainable foods industry. The Academy is one of the first in the nation to offer formal sustainability courses. This week Martha Baskin visited the school’s new "One World Kitchen and Dining Room" to see what’s cooking.

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