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Three Takes On: Curry

 Jun. 30, 2014

Three Takes On offers three unique takes on curry this month, including Chicken with Curry Sauce, Mulligatawny Soup and Thai Curry Carrot Soup.

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Foodservice directors brainstorm new ways to help children make healthier choices

 Jun. 27, 2014

From kale chips to carrot fries, foodservice directors and kitchen managers are getting creative.

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Loyola University reveals new kitchen

Jun. 27, 2014

For the Loyola University Chicago Retreat and Ecology Campus in Woodstock, an additional kitchen means more educational opportunities, an increased capacity to prepare its campus-grown produce and fewer trips to the grocery store throughout the year.

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Grants help provide healthy food to Wisconsin schools

Jun. 27, 2014

The "But Local, Buy Wisconsin" fund provided 17 state grants to producers, distributors and schools.

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UC Berkeley to launch UC Food Initiative

Jun. 26, 2014

The UC Food Initiative plan will help expand research, outreach and curriculum for the food system.

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Five insights from FARE

By Becky Schilling on Jun. 26, 2014

From creative advertising to allergen labeling, get the lowdown from the 2014 FARE conference.

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Hospital dietitian replaces food pyramid with "My Healthy Plate"

Jun. 26, 2014

"My Healthy Plate" consists of a half plate of non-starch veggies, one-fourth plate of healthy starches and one-fourth plate of low-fat protein.

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"The illusion of cooking"

By Paul King on Jun. 26, 2014

Food journalist Michael Pollan spoke of this, and more, at this month’s culinary conference at the University of Massachusetts.

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Pa. school district removes 1,300 students from federal lunch program

Jun. 26, 2014

Unionville-Chadds Ford School District 's decision is due to stricter guidelines and will go into effect next school year.

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The Chipotle-ization of school lunch

By Marygrace Taylor on Jun. 25, 2014

Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.

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