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Out of the Hospital + Into the Kitchen: Culinary Student Defies the Odds

For the first 16 years of his life, Chris Bledsoe was attached to a battery-operated pump that fed him nutrients intravenously to keep him alive. When he tried to eat solid foods, acid reflux would kick in. Chris has been living with mitochondrial disease, a rare genetic disorder where the process for extracting energy from foods is disrupted (among other symptoms). From birth, doctors told his parents that his longterm prognosis was poor. But Chris proved everyone wrong.

Can We Eat Our Way to Healthier Oceans? Yes, According to New Cookbook ‘Simmering the Sea’

“Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries” offers a fresh perspective on the traditional New England seafood cookbook. A collaboration between the University of Rhode Island, RI-based nonprofit Eating with the Ecosystem, and JWU Providence’s College of Culinary Arts, the book takes readers on an underwater journey illustrating the incredible diversity of seafood that swim in our local waters.

My Top 5 Moments from Copenhagen’s MAD Symposium

The MAD Symposium (“mad” means food in Danish) attracts top chefs from around the globe, all looking to move the world of food forward. Landing a spot takes effort and isn’t cheap, yet if you can manage to score a ticket, the takeaways are huge. The best way for students to get involved is to sign up as an intern. So save your money and get to Denmark — you might just change the world.