Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.
Jaime Sunwoo, an American-Korean artist and playwright, came to the Charles B. Wang Center this past Wednesday to discuss the important history and dishes of the canned meat, SPAM, throughout time in the Asia-Pacific.
Kosofresh and Tavalon Tea, the coveted Korean food in the Jasmine dining facility located in the Charles B. Wang Center, terminated its contract on Aug. 21, 2014 with the Faculty Student Association.
