Discovering the desire for excellence drives the need to learn and improve.

By Paul Sorgule, MS, AAC
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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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