National Apple Week is the perfect time to celebrate one of the most versatile and beloved fruits in the kitchen. Apples have a long history, dating back thousands of years, and today there are over 7,500 varieties grown worldwide. In the United States alone, more than 2,500 different kinds are cultivated, with popular favorites like […]
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Why Choose A Career in Milling or Baking?
If you’re looking for a career that blends creativity, skill, and purpose, the baking and milling industries offer a world of opportunities. Whether you’re drawn to the art of crafting perfect loaves of bread, the science of producing high-quality flour, or the innovation behind developing new products, careers in baking and milling are as rewarding […]
New National Baking Credentials Aim to Strengthen Workforce Pipeline
BakingBusiness.com, a Sosland publication covering milling and baking news, published an article titled “Groups Team for Milling, Baking Science Credential.” The following is a summary of their article. To view the full article, visit BakingBusiness.com. Kansas City, MO – The Home Baking Association (HBA) and the American Association of Family & Consumer Sciences (AAFCS) have […]
Join the Home Baking Association’s 2025 Summer Learning Tour
Are you looking to reinvigorate your baking curriculum and bring new energy to your classroom? This summer, the Home Baking Association invites Family and Consumer Sciences educators to take part in a dynamic series of hands-on workshops designed specifically to support and elevate your professional development requirements for FCS baking educators. Held in conjunction with […]
Create a Waffle Board: A Fun and Engaging Baking Lesson for Your Students
Looking for a hands-on, interactive way to teach your students about baking, ingredient functions, and food presentation? A buttermilk waffle board is the perfect activity to engage students while reinforcing essential kitchen skills. Thanks to our member, Rodelle, we have a fantastic waffle board recipe that can be easily incorporated into your Family and Consumer […]
Learn How You Can Participate in Bake and Take Month
Spring is in the air, and so is the smell of freshly baked treats delivered by home bakers taking part in Bake and Take Month this March. Home Baking Association member Kansas Wheat encourages all to join in this tradition as a way to reconnect with others. “The long-standing tradition of Bake and Take Month […]
Kansas Educators Gather for Inspiring Bake to Give Workshops at FCS Conference
Family and consumer sciences (FCS) educators from across Kansas came together in Wichita today for two hands-on Bake to Give workshops at the United Associations FCS Conference. With over 125 extension agents, classroom teachers, and university faculty in attendance, 62 enthusiastic educators joined Sharon Davis, HBA FCS Baking Educator, to explore the power of baking […]
Be an FCS Influencer: Join the Northeast FCS Educators Virtual Conference!
Family and consumer science (FCS) educators, this is your chance to be part of an inspiring professional development opportunity! The Northeast FCS Educators Virtual Conference, themed “Be an FCS Influencer: Live It, Teach It, Share It,” will take place on March 8, 2025, from 9 AM to 12 NOON ET. The best part? This event is completely FREE to attend! Why […]
Baker’s Spotlight: Dr Carol Erwin
As we embrace Bake for Family Fun Month, we’re thrilled to shine our Baker’s Spotlight on Dr. Carol Erwin, a professor who trains future Family and Consumer Sciences (FCS) teachers. Dr. Erwin’s journey is one of inspiration, filled with rich memories, a love for baking, and a passion for teaching life skills. Her story highlights […]
Dr. Erwin’s Top Baking Tips: Wisdom from A Lifelong Baker
Looking to elevate your baking game? Dr. Erwin, a seasoned baker and Family and Consumer Sciences (FCS) educator, shares her tried-and-true baking tips to help you achieve delicious success in the kitchen. Whether you’re a beginner or a seasoned pro, these insights are sure to inspire confidence and precision in your baking. 1. Follow the […]
