Peanut butter and jelly. Macaroni and cheese. Some things just go together. But geology and cooking? Cheryl McClease says they do, too. She is an instructor in the geology department at Missouri State who has published a cookbook combining her two loves, “Earth Changing Recipes.”
You are here: Home / Headlines / Cookbook deepens interest in science through mouth-watering recipes
About
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply