Wrapping up the year with a complete index of the nearly 90 published stories.

By Lisa Parrish, GMC Editor
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Math instructor Linda Blocker provides the next installment of teaching the math concepts of recipe costing.

By Linda Blocker, CHE, Associate Professor SUNY Delhi
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Don’t forget your experiences and those of others who came before when teaching culinary arts.

By Paul Sorgule, MS, AAC
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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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CAFÉ Talks Episode 58

Fire, smoke, and food. This is the origin of cooking; that a’ ha moment when flavor came into play and the experience of eating extended beyond survival. Fast forward 300,000 years (give or take 100,000) and cooks still relish fire and smoke; low and slow preparations, and the development of flavor through caramelization and penetrating smoke.

Join CAFÉ Talks podcast for an exciting conversation with Jonathan and Meghan Gravatt of West Shore Barbeque as they ignite your interest and share their passion for cooking with wood and live fire. Feed your fascination with barbeque and the regional variations that exist from Kansas City to Central Texas, and Memphis to Central Florida. Listen as the Gravatt’s talk about bringing fire and smoke to the mountains of New York.