Image from iOS

Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate. Read More

This is going to be a very different kind of article to what I normally write for this column. As the year winds down and we approach finals, so too approaches the date of my plane home and the end of my time at URochester. Read More

As recently as the early 2010s, it was standard practice for surgeons to provide 30 to 40 or more opioid pills for common, minimally invasive procedures. Most of these pills, however, would remain untouched, left over in the patient’s medical cabinet or kitchen pantries for potential misuse. A team of researchers led by URMC’s Dr. Jacob Moalem set out to reduce these opioid overprescriptions. Read More