Take 130 trees dropping olives
on campus walkways. Add students seeking prankish
respite from their studies. Mix in a French-born
university president with a taste for Mediterranean
cuisine.
That’s the formula for making olive
oil at the California Institute of Technology,
says the Los Angeles Times.
The school, better known for rocket science,
is launching its own brand of the golden kitchen
condiment, produced from the trees on its Pasadena
campus. A minor flood – upward of 300
gallons – is expected this autumn.
“We are here to educate students, but
we are also here to give them an opportunity
to experience different things in life,”
Caltech President Jean-Lou Chameau, an engineer
who loves cooking, said in explaining why a
school without a botany course is embracing
a project that seems more suited to a farm college
than a Nobel Prize factory.
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