The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.
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Wehner, known for purchasing his produce and meats from local farmers in and around the city, says that while his menu items may cost more, they taste better, are nutritionally superior and are environmentally friendly — things that his savvy customers are looking for.
Judith Stallmann, professor of Agricultural and Applied Economics at the University of Missouri, was named a Fellow by the Southern Regional Science Association. Stallmann is one of only 20 Fellows named in the association’s 50-year history, and the first woman to receive the honor. When she received the award, Stallmann made a presentation at the association’s 2010 annual meeting on…
An almost 40 percent return on investment today would make a stock broker’s heart swoon. The Missouri Agricultural Experiment Station has been delivering those kinds of returns to the state for more than four decades, a new study has found.
With suicide bombers, improvised explosive devices and combatants wearing civilian clothes, the wars in Iraq and Afghanistan are unlike previous conflicts that Americans have had to fight. To better prepare current and future Marines against these threats, it is imperative that the U.S. military systematically collect, evaluate and distribute the hard lessons learned on the battlefield.
Life aboard a U.S. Navy ship can be grueling with deployments of up to eight months at sea. A great meal can help make life better for the sailors.Greg Chase, a 2007 graduate from the MU Hotel and Restaurant Management (HRM) program and former sous chef for the Walt Disney World Resort Polynesian Resort in Orlando, stepped in to support.
Bryan L. Garton was recently named interim associate dean and director of academic programs for MU’s College of Agriculture, Food and Natural Resources. He previously served as CAFNR’s assistant dean of academic programs and professor of agricultural education.
If there is a basic ingredient for success in the kitchen, the Kelly Twins say it is hard work, a fun attitude and a good education.
In this case, the backup is a new, but as yet unnamed, CAFNR program designed to be a clearinghouse for teaching improvement and professional development.
James Groves, CAFNR hotel and restaurant management chair and associate professor, has won the University of Missouri 2008 Excellence in Teaching with Technology Award in the Undergraduate Teaching Category.