Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.
After decades of population loss to cities, rural areas in Spain – and across Europe – have been gaining allure as havens from the ongoing recession.
Doing Good
What happens when ordinary people decide to pay it forward? Extraordinary change...
Paul Giniès is the general manager of the International Institute for Water and Environmental Engineering (2iE) in Burkina Faso, which trains more than 2,000 engineers from more than 30 countries each year.
Paul Giniès turned a failing African university into a world-class problem-solver
Today 2iE is recognized as a 'center of excellence' producing top-notch home-grown African engineers ready to address the continent's problems.
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