I was thrilled to see the article in the April 2 Food Guide about Bruce Kraig`s ”Food in History” course at Roosevelt University. An indifferent student, at best, I enrolled at Roosevelt in 1972 with little direction and a strong directive from my family to finish my degree.
Dr. Kraig happened to be teaching a course that I needed and was offered in a convenient time period. Through Bruce Kraig I found a discipline I loved and actually learned how to become a student. And although I am now in a totally unrelated field, my career does require that I spend several months each year in England-and I have Bruce Kraig to thank for making that time abroad as rich an experience as it is for me.
Quality educators like Dr. Kraig, who bring their vastness of knowledge and his sort of unbridled enthusiasm into the classroom, touch students` lives in ways that, I fear, are too often unrecognized and unrewarded. We need more like him at very level of our educational system!
