University of toronto, so we are more used to this. We still appreciate it. Let me quickly introduce our panelists, give you some initial thoughts and a bit of the rules of the game. Just moving down the line of panelists, Jeffrey Pilcher is a professor of food history at the university of toronto. He is also the editor of the journal of global food history for those of you thinking of publishing outlets. Steve velazquez, next to him, is a curator in the division of home and Community Life at the National Museum of American History. And of course youve met paula. , and next to her is irina michalche, the professor of Museum Studies at the university of torontos i school, and she researches food and museums. And next to her, teresa mcculla is a historian of american brewing history, professor of the American Brewing History Initiative, excuse me, here at the National Museum of American History. And this seems such a wonderful place to have this panel on taste because i cant think of any
So let me add to paulas thanks to all of you who have braved cold. Half of our panel comes from the university. Torontoans are more used to this. We still appreciate it. Let me quickly introduce our panelists, give you some initial thoughts and a bit of the rules of the game. Just moving down the line of panelists, Jeffrey Pilcher is a professor of food history at the university of toronto. He is also the editor of the journal of global food history for those of you thinking of publishing outlets. Steve velazquez next to him is a cure rater in the division of home and Community Life at the National Museum of American History. And of course youve met paula. And next to her is irina, the professor of Museum Studies at the university of torontos i school. And she researches food and museums. And next to her, Teresa Mccullough is a historian of american brewing history, professor of the American Brewing History Initiative, excuse me, here at the National Museum of American History. And thi
(CNN) — As falling snow blankets the ground around his bright green taco truck in rural eastern Oregon, Amado Juarez puts the finishing touches on an order.