Through the CIA Healthy Kids initiative, the Culinary Institute of America (CIA) works to provide culinary strategies and resources to school foodservice professionals, to help them continue serving tasty, appealing, nutritious food to our nation's children. Photo Credit: The Culinary Institute of America.
In today’s post, Amy Myrdal Miller describes an array of activities being implemented by the Culinary Institute of America (CIA), as part of their broad commitment to child nutrition. I have had the opportunity to participate in some of the CIA’s school nutrition events over the past few years and can attest to the quality of presentations and excitement of the audience. Read more »
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is proposing a requirement for official establishments and retail stores that grind raw beef products to keep detailed and in-depth log record systems.
The proposed grinding log rule is now available for public review at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/proposed-rules. Read more »
Keith Johnson checks the latest from NRCS Minnesota and the other people and groups he follows on Twitter on his phone.
To Chisago County, Minn. farmer Keith Johnson, triathlons, swimming in clean water and conservation have a lot in common. They’re his passions, and he’s in constant pursuit of information on these topics.
Years ago, when printed publications and brochures were the norm, Johnson would find himself taking any piece of information he could get his hands on. Life-long learning was something he took a great deal of pride in.
Johnson relates his love for “information gathering” to that of a “treasure hunt.” Over the years, since Johnson started farming, he found that he simply couldn’t learn enough. With the advent of the Internet, smartphones and social media, his game of the “treasure hunt” has adapted. Read more »