Tri County Regional Vocational Technical High School

Culinary Arts

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Mr. D. Library Media Specialist

Biography
Business
Careers
Health
News
Magazines/Periodicals
Audio Media
Digital Media
Print Media
Visual Media
Databases to further your knowledge

Biography (Gale In Context)

Biographical and contextual information on notable people throughout history

Business (Gale OneFile)

Articles on accounting, marketing and management, and related fields

Economics and Theory (Gale OneFile)

Articles on economics, interviews with CEOs and entrepreneurs, and more

Insurance and Liability (Gale OneFile)

Articles on mortgages, labor relations, legal issues, and more

Culinary Arts (Gale OneFile)

Recipes, restaurant reviews, industry information, and more

Gardening and Horticulture (Gale OneFile)

Articles on the practical aspects of gardening, horticulture, and more

Agriculture (Gale OneFile)

Articles on farming, horticulture, and agriculture-related fields

Hospitality and Tourism (Gale OneFile)

Articles on the hospitality and tourism fields, plus travel guides and more

Bureau of labor statistics

The Bureau of Labor Statistics (BLS) of the U.S. Department of Labor is the principal federal agency responsible for measuring labor market activity, working conditions, and price changes in the economy. Its mission is to collect, analyze, and disseminate essential economic information to support public and private decision making. As an independent statistical agency, BLS serves its diverse user communities by providing products and services that are accurate, objective, relevant, timely, and accessible.

Careers Occupational Outlook

Remote password: LMC2017 Careers - is designed to provide need-to-know information on the various careers that students can choose from. This reference text offers interested students valuable direction on different career paths, each with their own separate chapter. Each chapter features details on employment prospects, expected earnings, necessary education and training, applicable skills, and likelihood of advancement. Merging scholarship with occupational development, this resource provides necessary insight into potential careers, and provides instruction on what job seekers can expect in terms of training, advancement, earnings, job prospects, working conditions, relevant associations, and more.

Vocations and Careers (Gale OneFile)

Articles on job searching, building a career, and more

Environmental Studies and Policy (Gale OneFile)

Academic articles, videos, case studies, and more on topics in environmental studies

Healthy You

Healthy You is your source for finding links to various information focused on numerous topics such as: Mindfulness, Coping Skills, Vaping and Substance Use/Abuse, Mental Health, Gender Identity. In each section you will find links to various lists, books, videos, websites, podcasts and other credible multi media resources to help you get more information about a specific topic.

National Institute of Health

Newsela

Newsela provides you the ability to access News articles from many sources and interact with the article at a level that is right for your current reading ability. Login using your school Google credentials.

Boston Globe

Full-text article archive from 1980-present

journal (Gale OneFile)

Full-text article archive from 1985-present

News (Gale OneFile)

Regional, national, and world newspapers

Pop Culture Studies (Gale OneFile)

Articles on popular culture analysis and more

Popular Magazines (Gale OneFile)

The most popular and current magazines available from all of the Gale resources

Bon Appetit

Where food and culture meet. The award-winning No. 1 food lifestyle brand covers food through the lens of cooking, fashion, travel, technology, design and home.

Cook's Illustrated

Investigating how and why recipes work.

Bon appetit foodcast

Featuring interviews with chefs, writers, and, well, anyone who has something cool to say about food.

Proof podcast

Proof is a new podcast from America s Test Kitchen, hosted by Bridget Lancaster. It goes beyond recipes and cooking to investigate the foods we love (such as deep-fried oreos and tiki drinks) and don t love (like once-in-vogue celery and the meteoric rise of the grain bowl). We ask the big questions (where do food cravings come from?) and uncover the hidden backstories that feed your food-obsessed brain. Proof solves food mysteries, one story at a time.

More food podcasts

Favorite food-themed podcasts curated by Bon Appetit

How I built this Bob's Red Mill: Bob Moore

In the 1960s, Bob Moore read a book about an old grain mill and was inspired to start his own. Using giant quartz stones from the 19th century, he ground and packaged dozens of different cereals and flours, quickly positioning his company at the forefront of the health food boom. Despite a devastating fire in the 1980s, Bob's Red Mill grew into a $100 million business and although Bob is nearly 90, he goes to work at the mill every day.

How I built this Burt's Bees: Roxanne Quimby

In the 1970s, Roxanne Quimby was trying to live a simpler life one that rejected the pursuit of material comforts. She moved to Maine, built a cabin in the woods, and lived off the grid. By the mid-80s, she met a recluse beekeeper named Burt Shavitz and offered to help him tend to his bees. As partners, Roxanne and Burt soon began selling their "Pure Maine Honey" at local markets, which evolved into candles made out of beeswax, and eventually lip balm and skin care products. Today Burt's Bees can be found in nearly every grocery store and drugstore around the U.S.

How I built this Chez Panisse: Alice Waters

In the 1960s, Alice Waters studied abroad in France and discovered a culinary world far from the processed food popular in America. When she returned to California, she tried to find restaurants to recreate her experiences abroad, but she couldn't. In 1971, she opened a small restaurant in Berkeley called Chez Panisse, where she focused on serving fresh, local ingredients. Just a few years later, Chez Panisse was named one of the best restaurants in America, and became one of the hottest locations for fine dining in the Bay Area. Despite her success, Alice chose not to turn Chez Panisse into a restaurant empire. Instead, she continued to insist on cooking with food raised locally, sustainably, and ethically. Today, most chefs agree Alice Waters and Chez Panisse sparked the farm-to-table movement in the restaurant industry.

How I built this Chicken Salad Chick: Stacy Brown

For many of us, chicken salad is just another sandwich filling, but Stacy Brown turned it into a $75 million business. In 2007, she was a divorced mother of three looking for a way to make ends meet. So she started making chicken salad in her kitchen and selling it out of a basket, door-to-door. She eventually turned that home operation into Chicken Salad Chick, and took her recipes to cities across the U.S. Today, Chicken Salad Chick is one of the fastest growing companies in the country.

How I built this DoorDash: Tony Xu

In 2013, Tony Xu was brainstorming ideas for a business school project when he identified a problem he wanted to solve: food delivery. For most restaurants, it was too costly and inefficient, leaving most of the market to pizza and Chinese. Tony and his partners believed they could use technology to connect customers to drivers, who would deliver meals in every imaginable cuisine. That idea grew into DoorDash, a company that's now delivered over 100 million orders from over 200,000 restaurants across the country.

How I built this Five Guys: Jerry Murrell

Jerry Murrell's mother used to tell him, you can always make money if you know how to make a good burger. In 1986 after failing at a number of business ideas Murrell opened a tiny burger joint in Northern Virginia with his four sons. Five Guys now has more than 1,500 locations worldwide and is one of the fastest growing restaurant chains in America.

How I built this Honest Tea: Seth Goldman

In 1997, after going for a long run, Seth Goldman was frustrated with the sugar-filled drinks at the corner market. So he brewed up a beverage in his kitchen, and turned it into Honest Tea.

How I built this Panera Bread/Au Bon Pain: Ron Shaich

In the early 1980s, Ron Shaich bought a small, struggling Boston bakery chain called Au Bon Pain, and built it out to 250 locations nationwide. Ron then saw an opportunity to build something even bigger: Panera Bread. It was the start of "fast casual" a new kind of eating experience, between fast food and restaurant dining. Today, Panera Bread has over 2,000 stores, and $5 billion in annual sales

How I built this RXBAR: Peter Rahal

In 2013, Peter Rahal was obsessed with CrossFit, but noticed it didn't sell any snacks to align with its pro-paleo philosophy. So instead of joining his family's business, Rahal Foods, he recruited his friend Jared Smith to start making their own protein bar. They made the first RXBAR in a Cuisinart in Peter's parents' home in suburban Chicago. By 2016, RXBAR was doing over $36 million in sales, and in November 2017, the founders sold the company to Kellogg's for $600 million.