Gigi Berardi reads on food quality and why it matters in FoodWISE—and reflects on how “why quality matters” can extend to the whole of higher education. Author Masha Gessen writes, quite optimistically, in The New Yorker, most colleges plan on a face-to-face experience in the fall. Maybe. If the colleges let students in on the planning of such an experience—probably. See, food quality—the freshest cherries (ours)

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