Nuts! Food Safety, Twitter and More

As many of you know, Chef2Chef has been experimenting with our Twitter account (@Chef2Chef) by holding live weekly chats on popular culinary topics.We had to postpone our Twitter chat on food safety last week because the infamous Twitter Fail Whale kept appearing, but we are a go for this Thursday morning, 10am PST.

Thanks to the introduction of the Food Safety Modernization Act last week (H.R. 875), the recent peanut and pistachio salmonella scares, and the fact that it affects us all,food safety is a hot topic these days.There have been many myths floating around about H.R. 875–It would end organic farming! It would shut down backyard gardens! And like most moments of American hysteria, these claims turn out not to be true. EatDrinkBetter.com has a great blog post discussing the Food Safety Modernization Act, myth and fact.

What concerns you the most about food safety?Do you think the government can do more?If so, do you think the FDA should receive more funds?Is food safety something you worry about each time you visit the grocery store or not so much?

So now, your homework for tomorrow’s chat:

Here are some great food safety resources.The FDA has been on the case.Think what they could do with adequate resources!

To take part in the Chef2Chef Twitter chat on food safety tomorrow 10am PST, you can follow along on Twitter or use one of the private rooms we’ve set up on Tweet Chat and Tweetizen (we are still evaluating which group platform works best).Trust me, the chats are a lot of fast and furious fun.Our goal this week is to be both educational AND a top ten trend on Twitter.You can help by following @Chef2Chef and tagging all of your food safety related tweets with #chef2chef .

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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.
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            Good for Working Adults
            • Flexible Scheduling
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 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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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • Recognized on the President's Higher Education Community Service Honor Roll every year from 2010-2014
            • Day and evening classes are available for flexible scheduling.
            • Offers bachelor’s, associate, and diploma programs in business, culinary arts, criminal justice, cosmetology, and more.
            • Takes a unique “Focused Learning” approach, where students typically take only one class per month to concentrate on one subject with one faculty member at a time.
            • Accredited by the Accrediting Council on Independent Colleges and Schools (ACICS).
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            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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