Teaching yield quantity from fruit through poultry helps solidify the foundation of food costs.
By Dr. Jennifer Denlinger, CCC, CHEP
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One-hour event hosted by the National Pork Board, USA Potatoes and McCormick Science Institute exploring how traditional culinary techniques can be adapted for modern, sustainable eating.
By Lisa Parrish, GMC Editor
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Conference details announced and deadline extended for education presenters.
By Lisa Parrish, GMC Editor
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