NEWS
Dana Wu Wassmer on Nutrition
In her latest contribution, Dana Wu Wassmer, Cosumnes River College, uncovers the science of salt. Sure, sodium is necessary for our health but you may want to put away that salt shaker.
From her 2009-10 archive, Dana:
Explores the dynamics of fat, carbs and protein as they relate to muscle building.
Offers a cautionary tale on portion size which is not synonymous with serving size. You really need to read those nutritiona labels closely to determine the most healthful way to eat.
Looks at the Gluten Free Diet and breaks down the benefits or possibly the lack thereof for the general population.
As a Nutritionist, Dana is morally opposed to diets. However, she offers some great and healthy strategies for controlling your weight in the New Year.
As her son goes went through the college application process, looked at the "myth" of the Freshmen 15. Turns out not to be a myth after all. She offers strategies to combat it.
Weighed in on that holiday lurking in the shadows, Halloween and the snack sized treats that we might consume without a second thought. The moral to this treat tale, snack size can really add up.
Responded to an article in Time magazine and dispells a few myths and misconceptions about diet and exercise, in "No Pain, All Gain?"
Took a look at Macrobiotic Diets...if they're good enough for Gwynth Paltrow and Madonna, what are we missing out on? Perhaps some essential vitamins.
Food Service Seminars
Here's a link to a complete list of the So Cal Gas Co's Food Service Seminars set for fall 2010 scheduled for the Energy Resource Center in Downey.
Community Table
Mary MacVean, Los Angeles Times, with a look at Eden's Garden. About Pisgah Village in Highland Park, CA. a community for low income seniors that is bringing people together around the table
Pro Development Event Recap
Here's a recap of "Current Trends and Challenges for the Hospitality Industry-2010" with our presenters' Bio Sheet and their presentations: Andrew Feinstein, Dean of the Collins College of Hospitality Management at Cal Poly Pomona; Dan Fenton, CEO of San Jose Now; Chef Paul John Bernhardt Diable Valley College; and John Southwell, GM of San Jose Hilton and Crowne Plaza Hotels.
Ted Russin's Presentation
For those of you unable to join us at the April 16th Culinary Arts/Hospitality Symposium and Competition, here's the Professional Development component. A presentation from Ted Russin, Food Scientist with CP Kelco with hands-on exercises.
2010 Culinary Arts/Hospitality Student Competition Results!
"New Directions: New Frontiers" was held at the Energy Resource Center in Downey on April 16th. The event was at capacity with approximately 200 attendees, 12 Hot Foods competitors and 8 Tablescape competitors. Hot Foods Winners - Kevin Bui - Cypress 1st Place, Davina Gongora - OCC 2nd place, Victoria Garcia - Cerritos 3rd Place. Tablescape Winners - Chelsea Clapper - Cypress 1st Place, Kim Allen - OCC 2nd Place, Cindi Slater - LATTC 3rd Place. Special thanks to all the sponsors, judges and presenters. Here's a slideshow that captures all the excitement. (photos courtesy of Liem Bui).
The War on Salt
Emily Sohn, in a special contribution to the Los Angeles Times, writes about The War on Salt. For years health experts have been trying to reduce our sodium intake. Here's evidence that some food companies might finally be joining the fight against salt.
The Path of a Pathogen
The New York Times takes an unflinching look at the path of an e.coli outbreak that left a young woman seriously debilitated. It's an eye-opening account of the beef processing industry.
Successful Beginnings
Lisa Ledeboer, Mt. San Antonio College offers some timely exercises to start the new semester. No matter the discipline, here are a variety of activities to engage your students.
Learning Culture Through Food
In the Los Angeles Times, Mary MacVean observes a hands-on workshop for K-12 teachers incorporating food and geography. UCLA offers the one-day seminar through its International Institute and the UCLA History Geography Project.
Food Lab and Incubator, Too?
Two interesting articles from the Los Angeles Times. One by Betty Hallock, features food Scientist Ted Russin and a behind the scenes look at his San Diego food lab. Another, by Mary MacVean uncovers a great resource in LA for aspiring food entreprenuers, an incubator for culinary dreams.
2009 Culinary Arts and Hospitality Competition Recap
This year's CCC Culinary Arts Student Competition and Symposium, "California Dreamin'"introduced a tablescape competition component for Hospitality students, too. Click here or on image for recap.
New Directions
This Los Angeles Times article highlights an innovative program to redirect troubled youth towards the kitchen.
Chocolate Formula? "Say it Ain't So"
Jennifer Wernau with an article from the Los Angeles Times on the backlash in the blogosphere from introduction of chocolate and vanilla flavored toddler formula. Here's her follow-up article, as Mead Johnson has decided to stop making the chocolate version.