Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock
By Thomas Smith
CIM at Baker College’s Tom Recinella named to the ACF Education Foundation Accrediting Commission
By Pacific Northwest Canned Pear Service
MSU Denver sees enrollment growth and success in meeting class objectives during the pandemic.
By Lisa Parrish, GMC Editor
Learning temperatures and microorganisms made easier with creative matching games for students.
By Dr. Jennifer Denlinger, CCC, CHEP
