(Theme: Food Systems and Education: Part II)

Panel organizer & chair: Joylin Namie, Truckee Meadows Community College

1. “Follow That Pig: Visually Charting Enhanced Learning in a Culinary School Butchery Class,” Mark D’Alessandro, Kingsborough Community College
2. “Teaching Food in the World of Culinary Arts,” Scott Swartz, Culinary Institute of America
3. “Teaching Students To Think and Rethink Food,” Willa Zhen, The Culinary Institute of America
4. “Honors Seminar in Food and Communication,” Cory Young, Ithaca College