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‘Green’ Expo
We invited local farmers and businesses to an expo so that they could promote their businesses and their good sustainability practices. We had speakers and the evening concluded with a five-course meal using all local products. Also, a live Webcam of the kitchen will be running throughout the dinner, so guests can see how dinner is prepared.
Southwestern Omelet
Jazz up an ordinary omelet with this Southwestern take on breakfast that uses roasted red and green bell peppers, lime crema and crumbled queso fresco. View Complete Recipe Search Recipes
Sesame
Farmers' Market MakeoverAt Hearst Tower’s Café 57, Restaurant Associates decided to up the ante at its annual Green Market. Instead of just offering fresh produce to customers, RA now invites local vendors to showcase their products to Hearst's employees. |
March 15, 2010
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Five Questions for: Valerie Langbein Last fall at 412-bed Eastern Maine Medical Center in Bangor, the dishroom was renovated as part of a three-part foodservice renovation. What was supposed to be a three-month renovation took seven. FSD talked with Valeria Langbein, director of nutrition services, to find out how the staff continued to serve its customers while keeping morale up.
Army Fights a Healthy WarThe U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change.
Chilean Charm, Part 2With two days left in our Chilean excursion, we began Thursday with a visit to Jumbo, a supermarket in the Las Condes section of Santiago. After our visit, I remarked that Walmart needs to rethink its use of the term “supercenter.” This store, known as a “hipermercado,” is the largest food store in Chile. It sports 67 checkout lines. |
Tim Johnson
These crunchy, rich-tasting teardrops deliver plenty of flavor, texture and eye-appeal to just about any dish on your menu.