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Eric Pallant Has Only Scratched the Surface of the History of Bread in “Sourdough Culture”

Eric Pallant’s resume is full of degrees in environmental sciences, published academic works and teaching credentials from California to Israel and back to Pennsylvania, where he now lives and teaches at Allegheny College. So why did we want to talk to him? Because he wrote an excellent book called Sourdough Culture: A History of Bread

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Meat and More with Mike Lapi

Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing

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