At Notre Dame, sustainability is more than just ‘miles and carbon’
When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.
Aladdin chef prepares indigenous meal for event honoring Native American cuisine
Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.