Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.
By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Teach students where meat cuts originate and the animal’s muscle structure during a butchery review class.
By Dr. Jennifer Denlinger, CCC, CHEP
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Tackling obesity and its associated health problems is a multifaceted problem that requires chefs and consumers to take part.
By Lisa Parrish, GMC Editor
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