health and wellness

Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.
The goal is to educate about the risks of a high-sodium diet, officials say.
The district plans to add more nutritious meals to its menu after participating in a demonstration led by Master Chef Jimmy Gherardi.
roasted vegetables
Stanford University changed out rotisserie spits for vegetable baskets so that the vegetables look as appetizing as possible while students watch them cooking.
michael west headshot
Foodservice Director Michael West aims to build a reputation as Stony Brook University Hospital’s can-do department by incorporating his commercial background.
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
tofu cubes
Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India...
Food as medicine might not be the easiest pill to swallow. Le Botaniste promotes food as medicine through its apothecary design and holistic plant-based menu.
From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.
Students can choose from three food box options—endurance, muscle building and rapid recovery—aimed at providing specific nutritional choices for their preferred sport.