Photo: Jeffrey MacMillan p’14

NOW THEY’RE COOKING: Biologists Margarita *09 and Andrew Womack *11 met at Princeton, thanks to a postdoc turned Cupid. She had spent childhood weekends at her father’s restaurant in Colombia and appreciated Andrew’s science-minded approach to food, wherein Thanksgiving “involves Excel spreadsheets.” Three sons and two D.C. careers later, the Womacks took an entrepreneurial turn. Al Sur Latin Kitchen and Catering is a member of Washington’s Union Kitchen accelerator program. The product? Empanadas, just like she’d made growing up.  

READ MORE about the Womacks at