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Hospital recipes worth stealing

Oct. 07, 2013

These recipes, ranging from salads to desserts, will help any hospital operator or chef looking to spice up the menu. Click through this Snapshots for recipes including Tuscany-style Mac and Cheese and a Coffee-roasted Veal Loin with Smoked Oyster Mushrooms.

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Emerging Trends: October 2013

 Oct. 04, 2013

This month, schools improve nutritional policies, tracking food poisoning through Twitter, cheese pizza most popular for college students and more.

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A Healthy Side

By Marygrace Taylor on Oct. 04, 2013

Vegetables, beans and legumes take center stage in better-for-you side dishes.  

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When choice is bad

By Becky Schilling on Oct. 03, 2013

Having the option of choice is a good thing, right? Not always.

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Hospital’s new culinary program empowers cooks

By Becky Schilling on Sep. 12, 2013

When Timothy Gee arrived at Robert Wood Johnson University Hospital, in New Brunswick, N.J., earlier this spring, he knew his culinary staff needed some extensive hands-on training to keep up with his plans. 

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Texas district selects Food Bank as meals vendor

By Becky Schilling on Sep. 11, 2013

The foodservice department at KIPP San Antonio schools has a new meals provider this year: the San Antonio Food Bank. 

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Chemical-free Corned Beef

By Paul King on Sep. 10, 2013

Students at Lawrence University, in Appleton, Wis., recently got to enjoy a very rare treat—a chemical-free corned beef made on site. What’s more, the naturally brined meat was made with almost zero waste

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Fresh Starts

Sep. 09, 2013

Roasting, a cooking method that yields flavorful vegetables, is on the rise in some school districts. 

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Health Incentives

By Paul King on Sep. 03, 2013

One of the complaints people make about the push to get Americans to eat more healthfully is that it costs too much.

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Third-party certification improves healthy option consumption at UMass

Sep. 03, 2013

Creating a restaurant-quality experience has long been a goal for dining services at the University of Massachusetts, in Amherst. So when the idea to bring in a third party to validate the department’s healthy options arose, Garett DiStefano, direct

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