Chef Lisa Lombo grabs the whole, uncooked chicken with both hands and shows the students in her Food Preparation and Management class how to divide it into parts. Separating the drumsticks is hands-on work.   “Once you hear that snap, it allows the knife to cut right through it,” advises Lombo, who has been an executive chef at trendy Philadelphia restaurants and now plans menus for large institutions. Her students, each with a bird at their test kitchen workstations, put down their knives and imitate the bone-snapping technique.  This class session focuses on proteins,...

Public health crises, from the COVID-19 pandemic to future challenges, call for an interdisciplinary, unified response, and we look to our future public health, healthcare and social service workers to answer this call. Within this year's Temple Public Health magazine, you will find numerous examples of just that—beginning with the story of our vaccine delivery protocol, RapidVax, and how the college partnered with communities across Philadelphia to help the city reach an all-important vaccination threshold. You'll also read stories of impact beyond the pandemic, including th...