Read more about food in posts from Michigan State University students, staff, researchers, faculty and alumni.
Published on July 21, 2017
While France’s history and language can be studied online and with textbooks, the culture has more depth than I had imagined or what I had prepared for.
Published on July 12, 2017
I’ve finally recognized what the humbling and calming feeling is that comes with travel – it’s not knowing how to do the most basic tasks.
Published on July 4, 2017
I’ve mentioned frequently the clarity of labels on French products. Walking through the grocery store in France is a much different experience than what I am familiar with in the U.S.
Published on June 26, 2017
My entire time in classes in France I had learned about dairy goats, cows, and sheep and I hadn’t seen a French pig until today, and the system’s appearance seems dramatically different than the U.S.
Published on June 21, 2017
As an animal science major, I am familiar with all the products that come from various types of animals, yet the biological processes behind the creation of each product I am generally unaware of.