Pastry Arts Graduate Kayla Tabb Turns Teacher in Role as Boston Public Library Chef-in-Residence
Kayla Tabb, who in 2022 was one of the first graduates of BU MET’s Professional Pastry Arts Program, is now making a name for herself in food studies as the chef-in-residence for the Boston Public Library, where she promotes food literacy.
MET’s Faculty Angle: When Calculating the Impact of Tariffs on Agriculture, Don’t Forget Flavor
Food Studies lecturer José López Ganam joined MET’s new Faculty Angle series to delve into the implications of Trump’s tariffs on agriculture, the dynamic between the US, Mexico, and Canada, and food and flavor diversity.
Why We Have the Industrial Revolution to Thank for the Modern Lunch
Consider the sandwich. An efficient delivery vehicle for proteins, carbs, and whatever else you choose, it is the go-to midday meal for many, particularly in the work force. But how, and when, did it come to be popularized?