On October 24th, the Princeton Food Project welcomed local Farmer Tomia MacQueen from Wildflower Farm and Chef Gabby Aron from Autumn Olive Foodworks to campus for a full day of cooking and learning in the Yeh/New College West Teaching Kitchen. During the event, Farmer Tomia and Chef Gabby tag-teamed a live cooking demo and lecture. The star of the show: collard greens, a leafy vegetable known for their versatility and cultural significance. Over the course of the day, students from ANT 311: Food, Culture & Society and CHV/REL/PHI 365: What Should We Eat? Ethics, Religion, Politics learned how to cook collards and turn them into something tasty, while learning about collards’ significance in food systems. Chef Gabby prepared raw collard salad and collard wraps from locally-sourced ingredients, while Farmer Tomia spoke about the cultural history of collards which turned into further lively discussions around food security, the environment, and health.