Bates College students and staff members listen Wednesday as dining hall sous chef Mike Staffenski, right, explains how a piece of celery, which many people discard, is actually “super tasty.” Staffenski’s hands-on demonstration was part of “How to Adult,” a multi-part workshop series that seeks to give students skills they will need following college. Staffenski’s demonstration included cutting a whole chicken, following recipes to prepare meals, proper cooking techniques, tips for cutting vegetables, handling food safely and other kitchen and shopping tips. (Russ Dillingham/Sun Journal)

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