Bates College students and staff members listen Wednesday as dining hall sous chef Mike Staffenski, right, explains how a piece of celery, which many people discard, is actually “super tasty.” Staffenski’s hands-on demonstration was part of “How to Adult,” a multi-part workshop series that seeks to give students skills they will need following college. Staffenski’s demonstration included cutting a whole chicken, following recipes to prepare meals, proper cooking techniques, tips for cutting vegetables, handling food safely and other kitchen and shopping tips. (Russ Dillingham/Sun Journal)

Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.