Monthly Archives: February 2011

Crab Is King, Omega-3 Is Prime Minister

I don’t know how to cook crab. But tonight, as the 12 residential colleges faced off in Iron Chef Yale: The Final Cut, the culinary artists got creative. So, besides serving as the contest’s “special ingredient,” what makes crab so … Continue reading

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The Future of Your School Lunch?

My high school “attempted” to improve the nutritional value of school lunches by introducing “fry-less Fridays.” Rather than serving greasy French fries, my school introduced the much healthier alternative of tater tots. Therefore, it came as no surprise when researchers … Continue reading

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