Unhealthy cooking
April 7, 2004
Until the deep fryers, grills and woks start humming, Ryerson’s main kitchens, in the basement and first floor of Jorgenson Hall, are cramped but livable. The coughing fits don’t begin until the cooking does. The rooms fill with steam and smoke, rich in food particulates, that needs to be vented from the building. But […]
