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Local Lunch
Once a month we serve a meal that is made entirely from local products from Oregon, Washington and California counties north of San Francisco. We are working toward the day when every lunch includes food from our region, so we’re redesigning the menu one meal at a time. One example is oven roasted glazed chicken featuring chicken from a local farm.
Cuban Sandwiches
In this break from the traditional recipe, Jack cheese, smoked turkey and thinly sliced chorizo is combined with red onion, roasted red pepper and sour pickles before toasting in a garlic buttered roll. View Complete Recipe Search Recipes
Cured and Smoked MeatsTwo of the oldest meat preparations around are still in style when it comes to flavor—and customer satisfaction.
Indiana Government Buys Bio-plasticNew containers will biodegrade in a regular landfill. |
Five Questions for: Cindy Hogenson and Janet Paul Rice
Healthy Eating Theme for School’s Nutrition FairParents get a chance to sample the district's vegetarian, organic line.
Chilean Charm, Part 1It is hard to believe that more than a week has passed since I returned from my food tour of Chile, perhaps because the events of that week still seem fresh in my mind. |
Kristy Obbink
Interest in the nutritional content of food is only growing at college campuses such as 2,800-student Concordia College. To answer student demand for this information, the Concordia College Dining Services team developed a program called Mission Nutrition, which details all the nutritional information for each menu item. Cindy Hogenson, residential dining manager, and Janet Paul Rice, associate director, spoke to FSD about the program.