Where the Wild Things Are on the Menu | PennStater Magazine

Faculty Expertise

Where the Wild Things Are on the Menu

Doctoral student Sovanneary Huot has created a collection of recipes that highlights the nutritional value of wild plants.

closeup of a shrimp and rice dish on blue and white plate with green-washed background photo of woods, courtesy

By Savita Iyer

May / June 2023

This article is a member benefit of the Penn State Alumni Association

Members have full online access to current and past issues, as well as to member-exclusive bonus content.

Connects you to a network of more than 700,000 Penn Staters worldwide
Gives you exclusive perks including the Penn Stater magazine
Supports networking, career and mentoring programs, and events including THON and Homecoming

Click below to explore all membership perks and start enjoying the benefits today!