Contents V Copyright Goodheart-Willcox Co., Inc. The authors and Goodheart-Willcox Publisher would like to thank the following professionals who provided valuable input: Contributing Author Harry J. Crane, Executive Chef Kraft Foods Inc., Madison, WI Past president and chef member, Research Chefs Association chef member, American Culinary Federation adjunct faculty, School of Culinary Arts at Kendall College Additional Acknowledgments The Beef Checkoff Carrie Conway George J. Corneille and Sons Steve Ells Eric Futran Intelligentsia Coffee & Tea, Inc. Kendall College Administration Jack Klasey Todd Menaker, CRC The Plitt Company Alisa Ann Ruch Burn Foundation The Seafood Merchants, Ltd. Oehme Soule, RD, LDN Stock Yards Packing Todd and Holland Tea Merchants US Foodservice Reviewers Chef Allen Bild, CEPC Culinary Arts Instructor Hammond Area Career Center Hammond, Indiana Brenda Cavins Former Hospitality Instructor Tulsa Technology Center Tulsa, Oklahoma Julian Cribb Journalist, Editor, and Science Communicator Principal, Julian Cribb & Associates Holly D. Elmore Waste Reduction Specialist Founder & CEO, Elemental Impact Frederick L. Kirschenmann Distinguished Fellow, Leopold Center for Sustainable Agriculture at Iowa State University (Ames, IA) President, Stone Barns Center for Food and Agriculture Pocantico Hills, New York Melissa Kogut Executive Director, Chefs Collaborative Richard S. McKinney Culinary Arts Instructor Rindge School of Technical Arts Cambridge, Massachusetts Susan M. Moberg Culinary Arts Instructor Moses Lake High School Moses Lake, Washington Judy Moon Academy Coordinator/Instructor International Hospitality and Tourism Academy Concord, California Chef Lou Rice, MA, CCC, CHE Director Culinary Arts/Hospitality Northwest Arkansas Community College Bentonville, Arkansas Cindy Railing, APR Foodservice Industry Sustainability Specialist Principal, Railing & Associates Dan Rosenthal President of The Rosenthal Group, Inc. Founder of the Green Chicago Restaurant Coalition Chef David Ross, CCC Department Chair, Culinary Arts Helms College Augusta, Georgia Richard Young Energy and Water Conservation Specialist Senior Engineer/Director of Education Food Service Technology Center Acknowledgments