Anasazi beans, prized for their speckled red and white color, are often found in refried beans. Here, Executive Chef Aran Essig CEC, CCA, of the University of Northern Colorado in Greeley, has used the beans as part of the polenta filling in this...
The College of New Jersey’s school of science and dining team collaborate to teach—and eat—their way through our diverse living world.
In a culinary demonstration and taste test, Chef Kaimana Chee updates existing menu items, pushes plant-forward options at Washington State University.
Recipe by Tucson Unified School District