Terry Gross’s idea of cooking used to be “opening a can of Progresso minestrone and taking out their vegetables, keeping the broth and putting in my own vegetables,” she says in Delware’s News Journal.
Comments that do not follow our commenting policy will be removed.
Current is an editorially independent, nonprofit service of the American University School of Communication. We're funded by your subscriptions, your donations, advertising, and a generous grant from the Wyncote Foundation.