Gold Medal Classroom

Seafood Sustainability Part Two: Where Do We Go from Here?

Monday, 27 February 2023 14:15

Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Guest Speakers

Teaching Proteins from Complete to Alternative

Monday, 27 February 2023 14:12

Surprising students with a broad range of proteins and their nutritional importance.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chef Profile: Career Path Insights

Chef Profile: Career Path Insights Insights from Jim Churches

Monday, 27 February 2023 13:46

Jim Churches
Senior Executive Corporate Chef
Land O’Lakes

By Lisa Parrish, GMC Editor
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Features

The Intersection of Cartography and Cooking

Wednesday, 01 February 2023 14:46

Identifying world flavors by understanding ingredients and regions.

By Lisa Parrish, GMC Editor
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Features

Globally Inspired Lamb Dishes

Wednesday, 01 February 2023 14:27

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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