Teaching yield quantity from fruit through poultry helps solidify the foundation of food costs.

By Dr. Jennifer Denlinger, CCC, CHEP
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Changing yeast varieties and grain types takes an ages-old process into the modern world.

By Lisa Parrish, GMC Editor
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Opportunities for bakers to help hungry consumers craving hearty meals.

By Lisa Parrish, GMC Editor
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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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“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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