Category: BU Today Features

Chef Jacques Pépin Delivers “Sharp” Commentary at MET50 Gala

November 17th, 2015 in BU Today Features, Featured News Post, Food & Wine, Gastronomy, MET News

PEPINCOOKS

“The greatest knife of all is the sharp one.”

So spoke celebrated chef Jacques Pépin at the Metropolitan College’s 50th anniversary gala, celebrating the occasion of the TV host and MET educator’s 80th birthday. Pépin discussed a variety of topics at the four-star food and beverage affair, dishing on his preferences in cutlery and lamenting what pop culture too often under-appreciates about the culinary arts.

Read more from the MET gala’s toast to Pépin, including the chef’s secret recipe to 50 happy years of marriage, at BU Today.

Criminal Justice and the History behind the Headlines

July 22nd, 2015 in BU Today Features, MET News

Criminal Justice and the History behind the Headlines

BU Today’s “One Class, One Day” series featured the Metropolitan College Summer Term course “Race, Crime, and Justice.” Taught by Janice A. Iwama, the course examines the role of race in criminal justice policymaking and administration processes, while exploring current events such as race-based police violence.

Read “One Class, One Day: Race, Crime, and Justice.”

Pépin Shares Recipe for Fulfillment

May 21st, 2015 in BU Today Features, MET News

Pépin Shares Recipe for Fulfillment

Jacques Pépin began cooking as a child, helping out at his parents’ restaurant in Bourg-en-Bresse, near Lyon, France. He had a gift, and he braised and sautéed his way to the position of personal chef to three French presidents, among them Charles de Gaulle. But Pépin (Hon.’11) dreamed of success in America, where he arrived to learn English in 1959 and never left.

Read more on BU Today.

From the BU Hardwood to the NBA Coaching Box

May 1st, 2015 in BU Today Features, MET News

From the BU Hardwood to the NBA Coaching Box

Don’t miss the write-up on Philadelphia 76ers head coach Brett Brown (MET’83) in BU Today. Get the backstory on this former Terrier, who played for legendary men’s basketball coach Rick Pitino. Learn why hopes are high—and season ticket sales are up—for the Sixers, despite winning fewer than 20 games each of the past two seasons. And find out which local eatery Brown frequents when he’s in town to play the Celtics.

See “The Spirit of the 76ers” »

MET students help Quincy prepare for climate change

April 30th, 2015 in BU Today Features, MET News

City Planning and Urban Affairs

The 19 students in this year’s Boston Urban Symposium, the capstone course for graduate students in the Metropolitan College City Planning and Urban Affairs Program, have been able to apply their classroom learning this semester in a real-world setting that could have broad implications for the future.

Read more »

Life at the Chocolate Factory

March 30th, 2015 in Alumni News, BU Today Features, Featured News Post, Gastronomy, MET News, Programs

Life at the Chocolate Factory

Talk about tasty career choices: Lucia Austria (MET’13) and Sydney Oland (MET’09) discuss their roles as production manager and product developer, respectively, for Somerville’s Tazo Chocolate in a recent BU Today article. Both are graduates of Metropolitan College’s Master of Liberal Arts in Gastronomy program. The article also explains the process of creating stone-ground chocolate—and why Tazo’s offerings are so popular among brewers, bakers, and gourmets.

Read “Chocolatiers Raise the Bar” »

MET’s Regan Explains Why the T Broke and How to Fix It

February 20th, 2015 in BU Today Features, City Planning & Urban Affairs, Featured News Post, MET News

terrence-regan-met

Back in 2007, Terrance Regan, a MET adjunct professor of city planning and urban affairs, wrote a report for the Massachusetts Transportation Finance Commission on the precarious condition of the state’s public transit system. Today, he’s using the current snow-related breakdowns in the Green Line and other MBTA services as a prime teaching moment. Read this urban transit expert’s honest opinions in BU Today.

Read “What if the Green Line Actually Worked?” »

Merry White, Professor and Food, Wine & Arts Instructor, in BU Today

December 30th, 2014 in BU Today Features, Evergreen, Faculty News, Featured News Post, Merry White, MET News

merry-white-ethnography

The BU Today article “Studying Brahmins, Baked Beans, and Baseball” profiled a course taught by College of Arts & Science Professor of Anthropology Merry “Corky” White. Among the BU students enrolled in “Boston: An Ethnographic Approach” were three students from MET’s Evergreen program, which allows those 58 or older to audit BU classes. The course examines Boston as “a set of ideas of identity, politics, and urban life, developing and placed in the spaces of a place called the Hub…”  Professor White is also an instructor in MET’s Seminars in Food & Wine.

Read more about the class »

BU Ranked #37 Globally

November 5th, 2014 in BU Today Features, MET News

On November 3, BU Today reported on new rankings that were announced by U.S. News & World Report. Boston University has been named 37th of 500 “Best Global Universities.” According to BU Provost Jean Morrison, the new ranking “demonstrates how strong our global competitiveness is.”

Read more on BU Today.

MET Computer Science Professor Receives DLI Grant

October 20th, 2014 in BU Today Features, Computer Science and Information Technology, Eric Braude, Faculty News, Featured News Post, MET News

eric-braudeMET Associate Professor of Computer Science Eric Braude was one of three Boston University faculty to win an EdTech Seed Grant from BU’s Digital Learning Initiative (DLI)—a faculty-led group that acts as the “hub” for BU’s MOOCs (massive open online courses), and serves to “spearhead the University’s most innovative projects in online learning, uninhibited by pre-existing culture and structures.” DLI grants fund faculty and staff innovations in educational technology. Dr. Braude’s grant will underwrite work he is doing on his Knowla (“knowledge assembly”) system prototype—which will “allow students to respond to test questions in forms that could be automatically graded.”

Read more in BU Today.