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The number of women enrolled in the Culinary Institute of America increases every year, and the ranks of successful female chefs is also growing. But the gains haven't been without hardship, discrimination or room for improvement. Whether it's the impossibly long work days or gender discrimination, few women are at the helm of professional galleys. We speak with women in the industry about what it takes to make it in a predominantly male culinary world.
For this month's Environmental Outlook: Ten years ago, Israel experienced a prolonged drought that forced the country to come up with a strategy to address water scarcity. What its experience could teach an increasingly water-starved planet.