Avoid the river of sequential slides by creating a collaborative and thought-provoking PowerPoint presentation.

By Dr. Fred Mayo, CHE, CHT

The manner in which curriculum is delivered should set the stage for the development of knowledge workers.

By Paul Sorgule, MS, AAC

When you become a student from your teacher you will be taught how to become a better teacher.

By Chef Adam Weiner, JD, CFSE

Chef David Pazmino conveys the reality of a bread maker’s monastic life to class and students’ homes while cultivating the love of slow-risen bread.

By Chef David Pazmiño of Newbury College

Tending to the cattle just like family sets the Prescott ranch apart.

By Thomas Smith

Embracing new identity to build strong farms for a strong future

Advances in the development of cultured meat products and plant based “meat alternatives” are hot topics in the media, though often with inaccuracies about the environmental impact, nutrition and safety of traditional meat products. To help address many of these common mistakes, the North American Meat Institute has developed its newest Media MythCrusher. The document discusses 13 different misperceptions and provides the facts behind the inaccurate ideas.

Congratulations to our Award Winners

Across the U.S.

You Get to Choose!