![February 2023 Issue](/media/k2/items/cache/451601e2c2a2c10e47fcc6138e9e1f31_Generic.jpg?t=20230202_145207)
![February 2023 Issue](/media/k2/items/cache/451601e2c2a2c10e47fcc6138e9e1f31_Generic.jpg?t=20230202_145207)
![The Intersection of Cartography and Cooking](/media/k2/items/cache/ef60364f224305d0b9f19741ec3fdf58_Generic.jpg?t=20230202_153853)
The Intersection of Cartography and Cooking
Identifying world flavors by understanding ingredients and regions.
By Lisa Parrish, GMC Editor
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![Globally Inspired Lamb Dishes](/media/k2/items/cache/159410b2d8aaed37af98fd73a83bd77e_Generic.jpg?t=20230202_150229)
Globally Inspired Lamb Dishes
Traditional flavors from mint to rosemary and untraditional tastes like harissa and sumac help lamb dishes shine in ethnic cuisines.
By the American Lamb Board
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![Building the “Why” Behind Global Cuisine Flavor Harmony](/media/k2/items/cache/46e21e7be60567c4b9b2ca9018587f88_Generic.jpg?t=20230201_192257)
Building the “Why” Behind Global Cuisine Flavor Harmony
Chart-topping pairings illustrate how ingredients sing together in perfect harmony across the globe.
By Lisa Parrish, GMC Editor
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![Clark College’s Community Engagement Activities](/media/k2/items/cache/c10018f3843934a44da6fc5208ffef5b_Generic.jpg?t=20230209_165630)
Clark College’s Community Engagement Activities
McClaskey Culinary Institute students support hospice families, celebrate Black History month and ready for Juneteenth celebrations.
By Lisa Parrish, GMC Editor
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![Culinary Math Teaching Series: Basics Unit Conversion](/media/k2/items/cache/a9b9add5bcfb016b8b41446ea451af04_Generic.jpg?t=20230202_150430)
Culinary Math Teaching Series: Basics Unit Conversion
The Bridge Method offers students structured support when converting ounces, cups, tablespoons and more.
By Linda Blocker, CHE, Associate Professor at the State University of New York at Delhi
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![Seafood Sustainability Part One: The Beginning](/media/k2/items/cache/e53e70365d51081c22c1d8f970c43d59_Generic.jpg?t=20230202_150613)
Seafood Sustainability Part One: The Beginning
A tri-colored scorecard began informing consumers about a seafood menu item’s abundance and harvesting methods – which caught on.
By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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![Color Guide Helps Remove Subjective Grading Criteria](/media/k2/items/cache/d7b60e115305b0e1445255a9ce275631_Generic.jpg?t=20230201_171027)
Color Guide Helps Remove Subjective Grading Criteria
Instructors can be more precise in color grading with an easy and convenient wall color system.
By Dr. Jennifer Denlinger, CCC, CHEP
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![The Host’s Hospitable Handshake](/media/k2/items/cache/d9640fd356a2fdd2860810454b9f9005_Generic.jpg?t=20230202_150718)
The Host’s Hospitable Handshake
Building a hospitality culture from the top down helps culinary programs reach exceptional status.
By Paul Sorgule, MS, AAC
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![Chef Profile: Career Path Insights from Ann Martin Rolke](/media/k2/items/cache/aa60bf3dba7b06bf9bbc06ae7996d676_Generic.jpg?t=20230201_155701)
Chef Profile: Career Path Insights from Ann Martin Rolke
Ann Martin Rolke
Strategic Marketing and Communications Specialist
Tasty Bits Consulting
By Lisa Parrish, GMC Editor
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