Calorie Count Rules In Effect

Chef Jonathan Poyourow can speak to the pros and cons of the new FDA law that mandates restaurants with 20 or more locations to post calorie count information.

NUTRITION EXPERT: Jonathan Poyourow

Artisan Baker on Bread

On the heels of #WheatStalk2018, Chef Richard Miscovich can speak to how bread is a social leveler, transcending transcends age, gender, race, socioeconomic stratum, and any other category one can name.

CULINARY EXPERT: Richard Miscovich

JWU in the News

04.25.18  - Chef Matt Britt, CEC, spills the secret on why "all you can eat" is a fallacy with How Stuff Works. Read: "Why restaurants love buffets even more than you do."

04.24.18 -Chef Peter Reinhart gives Charlotte, NC TV viewers a glimpse of what's to come at the Second Annual On the Rise Bread Symposium. Watch the clip from WBTV News 3 at Noon.

04.24.18 - Kristen Regine, professor in the College of Business, discussed a new delivery service available to Amazon Prime members with WPRI 12 Consumer Investigator Susan Campbell. Watch now.

04.19.18 - Chef Peter Reinhart explains the difference between baking powder and baking soda, and gives a DIY recipe in TODAY Online story.

04.17.18 Tim Howes, associate professor in the College of Business, examined the future of Bertucci's restaurants during an interview with WGBH Boston. Listen now.

04.14.18 - Kevin DeJesus, assistant professor in the John Hazen White College of Arts & Sciences, discussed U.S. airstrikes on Syria and the need for a long term strategy. Watch now.

04.11.18 - Kristen Regine discussed the booming industry of pet retail with NBC 10 Consumer Advocate Emily Volz. Watch now.

04.04.18 - Nicholas Tella, director of information security, spoke with NBC 10 Consumer Advocate Emily Volz about the decision by credit card companies to no longer require signatures on purchase receipts. Watch now.