Food as a Bridge to Cultural Understanding
IPIC Class of August 25, 2005

Faculty member Chris dePagnier discusses saffron, one of the ingredients in
"Moroccan Tangine of Chicken" prepared for class participants.
HRIM program coordinator Doug Fee demonstrates how to make lavash, a middle eastern flat bread. Participants rolled out their own lavash dough and sprinkled it with poppy and sesame seeds.

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