"And with that, the baton is passed to the next generation. A previous generation at a women's college might have had a course in home economics and culinary arts as part of the necessary tools for going out into the world. In a few short hours, we covered all the basics; going to the market to pinch the vegetables, squeeze the meat, smell the fish, mingle with the farmer, and taste the cheese. Then we cooked as a community and improvising the meal around the ingredients we found," writes Barnard Alum and Great Performances CEO Liz Neumark '77, who hosted five Barnard students on a greenmarket tour and cooking lesson in support of last year's Scholarship Dinner & Auction.