Charlie Munford ’06, ’11MFS, is turning an invasive species—wild boar—into smoked sausage.
Marc Agger ’86MBA moves 10 million pounds of fish per year.
Alex Levin ’00 takes a mathematical approach to dessert.
A celebrated chef with a cause. Several of them.
Devin Kimble ’85 runs microbreweries in Hong Kong and Singapore.
Mark Tafoya ’93 is a New York City chef who makes house calls.
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