By Samuel Glass, M.Ed., CEC, CCE, AAC

One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.

Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.

Berries, now available year-round, are the largest-selling item in the produce department of grocery stores, and the tomato category has been transformed by newly introduced varieties and innovations in packaging. And then there’s “living” lettuce.

The fresh-produce industry has changed tremendously in recent years, most notably with the growth of value-added options, new varieties and the proliferation of branding. The Perishables Group, an industry-leading consulting firm in the fresh-foods business, identified five produce items to watch in 2010. These items are evolving and appealing because they capitalize on current trends such as health, convenience and sustainability. Here are the fresh produce items to watch:

A master class at the CAFÉ Leadership Conference this month will lend educators hands-on know-how applying several prevailing menu trends to versatile (and economical) lamb cuts.

Educators signed up for the “Deliver 2010’s Top Menu Trends with American Lamb” master class at the 2010 CAFÉ Leadership Conference at Baltimore International College, Friday, June 25, are in for a treat: The class will be led by veteran educator Frank Terranova, MCFE, assistant instructor at Johnson & Wales University in Providence, R.I.

“Lamb is my favorite meat,” Terranova says, adding that he’s an aficionado of domestically raised lamb, in particular.

Sponsored by the American Lamb Board and working with economical shoulder, leg and ground lamb, as well as the rack, Terranova’s class will address several leading menu trends this year—small delicious plates, street foods migrating indoors, comfort-with-a-twist and exotic ethnic on the cusp of mainstream. What’s more, Terranova will instruct on sous vide with American lamb. Select dishes prepared by class participants will be served at the conference’s welcome reception that evening following the three-hour hands-on immersion.

Courtesy of Christopher Ranch

Media scares over tainted Chinese products have led U.S. consumers to investigate how garlic is produced, resulting in a resurgence of domestic sources—which actually have greater cooking and health benefits.

Garlic is grown globally, and has become a critical flavor component for a variety of international cuisines. China has emerged as the world’s leading source, growing two-thirds of global supply. Even in the United States, where California-grown garlic is available year-round, Chinese garlic amounts to well over half of domestic supply. The International Trade Commission reports that Chinese garlic exports into the United States in 2009 alone totaled 145 million pounds.

Most California garlic production is centralized in Gilroy, Calif., known as “the garlic capital of the world.” Gilroy-based Christopher Ranch has been an industry leader since 1956, when founder Don Christopher started farming garlic with a planting of 10 acres. Today, his son, Bill, oversees cultivation of more than 3,000 acres and shipment of more than 60 million pounds annually, distinguishing the ranch as the nation’s premier grower for the fresh market and the only commercial source of heirloom garlic.