Archive for August 21, 2013
Jennifer Newsom had been working as an assistant professor for just two years when she “inherited” the position of organizer for her university’s annual literature conference. “It’s one of those things,” she said with half a smile, “that you can’t say no to when you are new and working towards tenure.” Newsom was not given much in the way of support for the new position, either. The previous organizer had left for another school, and the materials were a bit disorganized to say the least.
“I had almost nothing,” said Newsom. “I knew we had a university account, but I had no idea if there was any money in it, or what the account number was.” Likewise, the conference had a website, but it was dated, shabby, difficult to navigate and, most importantly for Newsom, she didn’t have the passwords necessary to
The best foods look beautiful, and taste great. Top chefs are adding a refined elegance, and rich flavors, to dinners and desserts with edible flowers and microgreens. Have all of the class of the finest restaurants at home, or at weddings, graduations, and other special occasions. How?
Edible Flowers and Plants
People have been eating flowers for a long time. In Medieval Times, monks preserved violet blossoms in a mixture of mead and syrup. They used the concoction to alleviate cold and flu symptoms. Today we eat a number of flowers without realizing it. Broccoli, artichokes, squash, and capers are all ed