Meet the Faculty: Dr. Julie Pasche
If asked to envision a potato, what do you see? A side of fries next to a burger? A mound of mashed spuds accompanying meatloaf? Maybe you’d see boiled baby Red River Valley Reds sprinkled with parsley next to grilled chicken? If breakfast is your jam, the word might inspire visions of hash or a skillet packed with cubed potatoes, peppers, and onions topped with an over easy egg.
Meet the Faculty: Dr. Julie Pasche Read More »
If asked to envision a potato, what do you see? A side of fries next to a burger? A mound of mashed spuds accompanying meatloaf? Maybe you’d see boiled baby Red River Valley Reds sprinkled with parsley next to grilled chicken? If breakfast is your jam, the word might inspire visions of hash or a skillet packed with cubed potatoes, peppers, and onions topped with an over easy egg.