Food Firenze

IMG_1440[1]–FLORENCE, Italy (May 18, 2014)– Figs, balsamic, prosciutto, parmesan, pasta, wine and more comprise the tastes of the Florentine and Tuscan region of Italy and nothing will stop six students at the MU School of Journalism—Jordan Bromberg, Rachel Green, Jennifer Janssen, Kaitlynn Martin, Rachel Trujillo, Jessica Vaughn—from getting to the bottom of the Italian food story, or their plates for that matter. They will blog an ongoing record of stories on food production, taste, flavor, and the people who create these cultural touchstones for Italy at Vox Talk. We’ll explore how their stories are similar, or not-so-similar, to Missouri foods and farms.

We arrived in Florence May 18 and began the blog series, Penne for Your Thoughts, just after. Thanks for following our coverage.

Nina Furstenau, Instructor

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Filed under Florence, journalism, regional food, Uncategorized

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