Oysters. Kelp. And an oyster-and-chocolate-flavored stout.
Josh Jensen ’66 was not supposed to be able to produce a great pinot noir in the United States. Let alone in California.
Charlie Munford ’06, ’11MFS, is turning an invasive species—wild boar—into smoked sausage.
Marc Agger ’86MBA moves 10 million pounds of fish per year.
Alex Levin ’00 takes a mathematical approach to dessert.
A celebrated chef with a cause. Several of them.
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