Mark your calendars for March 30 to creatively promote using whole grains in lesson plans and class materials to be a part of the Annual Whole Grain Sampling Day.

In January Dr. Tim Ryan, CIA president, was named among the 50 most powerful people in the world of food by two publications.

The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.

Dr. Fred Mayo, CHE, CHT, discusses how self-evaluation helps students become more objective about the quality of their online work. And, that objectivity carries over to peer-evaluation too.

Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.