My fondest food memories are of the family dinners that my first generation Italian American grandmother, Palma Giacopuzzi Abram, would cook. Starting with Canederli (bread dumplings served in broth), followed by Polenta or Gnocchi, and homemade Ravioli. Delicious!
When I started college at UC Davis, I had no idea that a major in Food Science even existed. My roommate from Iowa suggested it, and I was so happy to find that I could combine my love for both science and food into a career.