As much as I want to eat healthy, so much comes down to convenience. This is why I loved “Meals that Heal,” a cookbook that showed me how to eat more anti-inflammatory foods. Author Carolyn Williams (PhD, RD) recommends having easily accessible, minimally processed meal components ready to go. She calls these “simple staples,” and (Read the full article…)

For this week’s roundup, I’m adding a standing link I should have included before: The page that houses all of the Upcoming and On-Demand Virtual Events for the Chronicle of Higher Education. As far as I can tell, these are all free of charge (but you do have to register). I found this page while (Read the full article…)

July is designated National French-American Heritage Month in the United States to recognize the important contributions made to the US by Americans of French descent. In July we recognize the Americans with Disabilities Act. July 26 recognizes the anniversary of the Americans with Disabilities Act of 1990, which protects people with disabilities from discrimination in (Read the full article…)

Last week, as part of a series of meetings to better align our governance workgroups with our college’s strategic initiatives, I helped facilitate a discussion about student needs. These basic needs go beyond academics and include emergency funds, loaner laptops, the food co-op, and our developing Single Stop program, which will help connect eligible students (Read the full article…)

The American Culinary Federation (ACF) recently announced that Virginia Western’s Ted Polfelt, CEC, CCA, AAC, will be a member of the ACF Culinary Team USA 2024. After three rigorous rounds of tryouts, Polfelt was chosen to compete with the team at the 2022 Culinary World Cup in Luxembourg, Germany, and at the 2024 IKA Culinary (Read the full article…)