Campus Community

Chef Steve Burgeson and graduate student Peter Flanagan will discuss the microgreen trend in food service during a culinary presentation on Thursday, November 30, during Bengal Pause (12:15–1:00 p.m.) in the demonstration studio in Caudell Hall. The use of local produce from supermarkets, the Lexington Co-op, and urban farms is on the rise. Now is the time to become familiar with these products and incorporate them in your diet. Samples of pizza, crostini, and a beverage will be served free of charge following the demonstration.