Miss one GMC story and you might miss a valuable teaching resource.

By Lisa Parrish, GMC Editor

A process to begin change that will drive culinary education into the future: Part one.

By Paul Sorgule, MS, AAC

A case study on change: Vegetarianism from Ben Franklin to the Whooper. Change is afoot – part two.

By Chef Adam Weiner, JD, CFSE

Dr. Fred Mayo outlines early-stage steps required for changing programs, courses or programmatic activities.

By Dr. Fred Mayo, CHE, CHT

Elizabeth Wittenbach, 25-year-old fifth-generation farmer, predicts future consumers’ taste for the crunchy, juicy, sweet apple.

By Lisa Parrish, GMC Editor

Winners showcased the power of umami in driving deliciousness at competition sponsored by Ajinomoto Co. and Umami Information Center.

The Smithsonian’s National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition beginning Oct. 25.

The versatile American pecan makes dishes wholesome and flavorful, no matter the culinary style. Whether chefs are looking to create meals that are gluten-free or plant-based, pecans provide nutrition and flavor people enjoy.

California walnuts are a unique and innovative choice incorporated into recipes and applications. While walnuts are commonly added into trail mixes and desserts or eaten as a quick snack, their greater potential should not be underestimated. In fact, the possibilities are endless when it comes to showcasing their flavor and versatility.

Peanuts are more than a ballpark snack or jelly accompaniment because of their culinary versatility and popularity in global cuisines. Here are some local and international applications for this loveable legume and reasons why chefs go nuts for peanuts.