NMU Chef Nathan Mileski and Registered Dietician Brett Peterson led a recent cooking demonstration and prepared lunch event hosted by the Employee Wellness Committee. Mileski prepared a Korean Bibimbap salad incorporating ingredients from U.P. farm partners, which won silver in the "Best Local Foods" category of the National Association of College & University Food Services awards competition. It featured steak or tofu, pickled parsnips and carrots, a fried egg, fresh spring mix lettuce, puffed rice cereal and a Gochujang vinaigrette.