Edible Boston visited campus last spring to profile DMW’s final project, which requires students to design and cook a meal that is affordable, tasty, and economical for a family of four while also considering the sustainable sourcing of its ingredients. Students worked in small groups to design and prepare their meals and then presented them to a panel of guest judges that included Sarah Blackburn, Edible Boston’s managing editor. Many students chose to cook dishes that reflected their cultural heritage, such as Mexican tortillas or fresh Thai spring rolls. Edible Boston will profile the project and include several of our students’ recipes. To read the profile of the DMW food project, visit www.edibleboston.com.