Marking a milestone

April 7, 2010

It began with a notion that Culinary School graduates could enter the job market with additional skills in composting, reusing finite resources, and the rudiments of urban gardening to produce fresh product for the table.

Instructors Nadine Ford and Henry Owen ran with the concept, and ended up with a curriculum and, now, their first class of Culinary School graduates with training in these skills.  Click the picture above for a look at Wednesday's ceremony, and a look back at a few of the class meetings.