On Feb. 8, McGill hosted the first-ever inter-university Iron Chef competition, where teams of one staff and three students from UMASS, the University of Toronto, the University of Ottawa and McGill cooked their hearts out to impress celebrity judges Jonathan Garnier of La Guilde culinaire, Juliette Brun of Juliette & Chocolat and Dr.Joe Schwarcz of McGill.
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What is it like to teach a class of more than 20,000 students? I don’t know, but I’m about to find out. Colleagues David Harpp and Ariel Fenster and I have been selected to offer McGill’s first “massive open online course,” known in the trade as a MOOC.
Many strains of E.coli are necessary for human digestion, but O157:H7 can be deadly.
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