Updating Breadmaking from Seed to Slice
Changing yeast varieties and grain types takes an ages-old process into the modern world.
By Lisa Parrish, GMC Editor
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Portable Pastries Make Meals
Opportunities for bakers to help hungry consumers craving hearty meals.
By Lisa Parrish, GMC Editor
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The Food Donation Improvement Act: A Guide for Culinary Educators
New act expands liability protections for food donors and encourages food businesses – including schools and non-profit organizations – to donate.
By Anya Obrez, Natural Resources Defense Council and Dr. Jonathan Deutsch, Drexel University
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The Role of Collaboration Results in the Freedom to Innovate
“If you want to build a ship, don’t drum up people to collect wood and don’t assign them tasks and work, but rather teach them to long for the endless immensity of the sea.”
Antoine de Saint-Exupery
By Paul Sorgule, MS, AAC
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