Being the savory food novice, I was asked to write an article about chopping/knife skills. I chopped fennel over and over as we tested and retested the Tuscan bean soup. This was a good thing because I picked up on some great tips from the more experienced savory food interns. We took some snap shots and Noelle Carter, my supervisor, edited the entire article to be more like a tutorial on cutting. Check out the link below to see the article.