Miles Austin placed a lobster on one of Cary High’s kitchen counters and, while he adjusted his gloves, it started scurrying away.
School had dismissed for the day, but teachers were still roaming the hallways. One popped in the classroom kitchen to watch the school’s team of student chefs practice.
“It’s still alive?” she asked as the crustacean crawled off the cutting board. Then she noticed Austin didn’t plan on using a knife to fit the lobster into a small pot.
