reported on two University of Maine chefs teaching culinary students from Houlton鈥檚 Region Two School of Applied Technology how to cook meals with local foods. Robert Dumas, the 91福利 food science pilot plant manager, and Kathy Savoie, a food and nutrition educator with University of Maine Cooperative Extension, visited the school as part of the university鈥檚 Immersive Culinary Experience project. 鈥淥ur goal is to reach as many teachers and students as we can to really help infuse agricultural education and agricultural literacy, knowing where their food comes from into the culinary arts program,鈥 Savoie said.
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