Bowdoin Dining's Head Chefs Spotlighted for Green Cuisine
Story posted November 12, 2007
The Union of Concerned Scientists (UCS) has unveiled the second installment of Green Cuisine, a recurring Web feature that highlights chefs and farmers around the country who are teaming up to produce food that is good for people and the planet.
Bowdoin Dining Service Head Chefs David Crooker and Daran Poulin spoke with UCS about why they support local farmers. "It's important to know where our food is coming from, and that it's healthy," says Crooker. The article includes a slideshow featuring Crooker and Poulin at work as well as one of their recipes.
Check out Green Cuisine here.
Green Cuisine's goal is to connect like-minded consumers, chefs and farmers and demonstrate that eating healthy, organic food is practical, affordable and convenient.
The Union of Concerned Scientists is a science-based nonprofit organization working for a healthy environment and a safer world. Founded in 1969, UCS is headquartered in Cambridge, Mass.
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