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Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Cyndi Harron, owner of Simpson & Vail, Inc., Brookfield, CT
Cyndi Harron, owner of Simpson & Vail, Inc., Brookfield, CT
Building a Regional Taste, Trade and Identity: International Case Study on Cider
This panel draws upon the Glynwood Center for Food and Farming's experience enlivening a historic apple region, the Hudson Valley of New York, incubating a state-wide trade association for the (hard) cider industry, and developing an international...
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple
Interview of Peter Cooper-Ellis, owner of Hidden Springs Maple