Peanut butter and jelly. Macaroni and cheese. Some things just go together. But geology and cooking? Cheryl McClease says they do, too. She is an instructor in the geology department at Missouri State who has published a cookbook combining her two loves, "Earth Changing Recipes."
The book, which is available at Amazon, is not a book of science experiments in the kitchen. The end result is always something edible, and a deeper understanding of the science lesson.
