She doesn’t have Greek heritage, but Kathleen Grady, the Director of Sustainability for Temple University’s Office of Sustainability, makes this recipe at least once a week to eat at home. As a vegetarian, she finds that this is an easy and satisfying meal to consume regularly. While cooking, the two discuss Kathleen’s work helping students and the University create environmentally conscious decisions and embark proactively on projects to help the environment.
A Temple original cooking show featuring Baker Dave, the pastry chef for Aramark at Johnson and Hardwick dining hall and the Student Center food court. He’s been running the bakery at the cafeteria for ten years, so he has plenty of tips and interesting recipes to share.