Laws For Our Future

Anyone in the culinary industry should be familiar with the novel, The Jungle, by Upton Sinclair. Sinclair wrote this novel about the dangers of the Chicago meat packing industry and the frightening state of food quality that came from the 1920’s. His book made such an impact upon the public, that the federal government founded the Food and Drug Administration. The FDA then set in place standards and practices of food laws. Today, however, we are stricken as a public by troublesome news every few weeks it seems, about there being an outbreak of e coli or tainted food (feel free to do you own homework). The new law is the first in seventy years and will usher in brand new standards and powers to the FDA in order to keep what we consume, safe.

Slap On The Wrists

The problem that struck the FDA in recent times, was the inability to directly punish companies that broke safety laws. They were able to negotiate recalls with the faulty parties, but never directly force them to do it. That’s all changed with this new law. The FDA can now order mandatory recall’s and are going to hire 17,000 new people to conduct inspections.

Finding The Needle In The Haystack

With all the new manpower that the FDA will have, they should have no issues increasing the safety of food overall, and preventing as frequent outbreaks of contamination. The new law establishes a tracking system that will quickly pinpoint where contaminants are found. Today, we have severe issues with corporate agriculture companies like Tyson and Cargill who import meat products from all over the world. The next time you bite into a hamburger, you maybe be eating a little bit of Japan, China, Canada, Texas, Chile, and Montana. So much for knowing about where your food comes from.

Safe And Sound

The great part of this new law is the fact that most Americans will go back to eating breakfast. They won’t shy away from spinach or lettuce because the little voice in their minds eye tells them they might get sick. Everyone should be able to eat good wholesome food without the fear of growing ill or possibly dying from its consumption. I, for one, hope this starts a new trend for better health regulation in general, and a sign that we won’t give up the one thing we truly enjoy as cooks: food.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.