I know, what could be better that a steaming plate of fries, gravy and cheese curd? Fries, gravy, cheese curd and bacon, that’s what! Throw in some fresh shallots, chilli, and a splash of roasted bone marrow and duck gravy, and we turn this popular French-Canadian dish into a something sublime.
Published by truestorytellingblog
David M. Boje Ph.D. is a Professor at Aalborg's Business College. He teaches qualitative storytelling science methods at Cabrini University in Philadelphia. He is editor-in-chief of the Business Storytelling Encyclopedia. Boje gives invited keynote presentations on storytelling science, water crises, and the global climate crisis, all around the world. Boje is Regents Professor and Professor Emeritus at New Mexico State University. He is a Director European School of Governance (EUSG) where Louis Klein is dean. He is member of the editorial board of the The Systemic Change Journal that is an ongoing conversation about ways of Governing the Anthropocene, and helping to set up a Sustainability Storytelling Lab. He is working with https://truestorytelling.org on sustainability storytelling, and convenes the annual 'Quantum Storytelling Conference' each December in Las Cruces New Mexico with Emeritus Professor Grace Ann Rosile (https://davidboje.com/quantum). Current printable vita at https://davidboje.com/vita View more posts