Education, opportunities to share, and a focus on the food industry’s future combine to create important investment opportunities for faculty.

By Paul Sorgule, MS, AAC

Working with young adults can be a challenge. Chef Weiner and co-worker Nicole Bahbout provide ideas for starting the school year off right.

By Chef Adam Weiner, CFSE, and Nicole Bahbout, JobTrain Youth Work Experience Case Manager

Excellent teaching assessment strategies include asking questions about goals, teaching strategies and students’ reactions to material.

By Dr. Fred Mayo, CHE, CHT

For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.

By the Alaskan Seafood Marketing Institute

Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger

By the American Lamb Board