Spice and herb identification and knowledge can open a new cook’s eyes to limitless culinary possibilities.

By Dr. Jennifer Denlinger, CCC, CHEP
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Creating respect, grace and compassion benchmarks in classrooms and kitchens.

By Paul Sorgule, MS, AAC
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Practical tips on teaching and learning how to change the world through actions addressing climate change.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Three culinary students will be awarded a $1,500 scholarship and all-expense paid trip to Southern Innovations conference in September. Deadline May 12.

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Entries open to professional chefs and culinary students with $30,000 in prizes for innovative pizzas using California cheese and dairy. DEADLINE: May 21.

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CAFÉ Talks Episode 65