A culinary educator’s summer project: How to collectively face challenges head on and create outcomes that demonstrate education’s importance to the success of a changing food industry.

By Paul Sorgule, MS, AAC

A summer reading project for teachers and new and returning students.

By Chef Adam Weiner, JD, CFSE

True or false: Light is needed for food to grow? The answer: false, especially if the food you are growing is a fungus.

By Lisa Parrish, GMC editor

Chef Jason Gronlund of Ardent Mills explains how to include grains with their great flavor, color and texture into unusual applications while adding interesting ingredient and origin stories.

By Lisa Parrish, GMC Editor

Recreating global cuisines will be more authentic by using fats and oils native to the traditional preparations.

By John Reiss CEC, CCE, Milwaukee Area Technical College chef instructor and manager of TheCulinaryPro.com