Food Studies Faculty Highlight Importance of Breakfast on ‘Chronicle’
Megan Elias, BU MET’s director of Food Studies and a renowned food historian, recently joined WCVB’s Chronicle news magazine to discuss an indispensable topic: breakfast.
Culinary Arts Instructor Douglass Joins NESN’s “BU Terriers Unleashed” for Breakfast Cooking Lesson
Joined by Ethan Okwuosa, of the BU men’s basketball team, Chef Douglass demonstrated the fully teaching capacity of the Groce Pépin Culinary Innovation Laboratory by teaching audiences how to make overnight oats and cottage cheese pancakes, which he called “easy, simple recipes.”
In Gas vs. Electric Stove Debate, Culinary Chef Instructor Chris Douglass Sees Promise in New Practices
Recent years have seen restaurants increasingly pivot from preparing meals on traditional gas stoves to electric ones, as concerns about emissions and climate change climb. In fact, Massachusetts cities like Boston, Brookline, Cambridge, and Newton have either enacted or announced plans to ban the use of fossil fuels in new buildings and significant renovations.