“Scorpions have great flavor,” says Aly Moore ’14. Dehydrate them, “and they taste like salmon jerky.”
Dave Arnold ’93 cooks turkeys from the inside out, has created a centrifuge for the home kitchen, and at least once set himself on fire.
Bettina Elias Siegel ’87 keeps an eye on what schools feed our kids.
Liz Thorpe ’00 has helped Americans embrace the “weird-looking, smelliest, drippiest, stinkiest, moldiest” cheeses.
Farming taught me to finish a job. When I didn’t, things died.
Yale’s one-acre student-run farm sells vegetables at farmer’s markets—and teaches sustainability.
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