Rice Magazine celebrates food, glorious food

The summer 2017 issue of Rice Magazine features a menu of Owls who are contributing, in myriad ways, to Houston’s reputation as one of America’s most innovative and creative food cities. Read the stories of an instructor who cooked up a new way to teach chemistry, an award-winning restaurant critic, the chefs behind Rice’s food (r)evolution and several alums running successful gastronomic businesses. The issue is online at http://magazine.rice.edu/. (Illustration by Adam Cruft; photos by Tommy LaVergne and Jeff Fitlow)

From left, Wiess Instructor of Chemistry Lesa Tran Lu ’07, restaurant critic Alison Cook ’69 and pastry chef Telly Chen De Santiago.