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Breakfast kiosks increase student participation

 By FSD Staff on Mar. 25, 2016

The kiosks at North Rowan and Salisbury High Schools are set up just inside the main doors where students can choose a juice, fruit and muffin.

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Aramark expands partnership with 3-time James Beard Award winner

By Bianca N. Herron on Mar. 24, 2016

The food vendor has unveiled four signature dishes by chef Andrew Zimmern for this Major League Baseball season.

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Recipes for surplus eggs

By Patricia Cobe on Mar. 22, 2016

With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh eggs in breakfast and beyond.

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11 chicken sandwiches clucking to be copied

By Kelsey Squire on Mar. 21, 2016

The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.

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Top 50 college dining programs

By FSD Staff on Mar. 18, 2016

Kent State University in Ohio and Maine-based Bowdoin College claim the top two spots in College Rank’s list for colleges with the best dining experience.

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Demand for specialty foods on campuses ups meal plan costs

By FSD Staff on Mar. 18, 2016

Meal plan prices at six Minnesota universities will rise nearly 11 percent next school year as student demand for healthy, vegan and organic options grows.

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Ga. district to pilot free after-school meals

By FSD Staff on Mar. 17, 2016

The supper program will ensure students have a nutritious dinner, officials at Richmond County Schools say.

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Asparagus recipes to welcome spring

By Patricia Cobe on Mar. 16, 2016

One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.

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Reebok ditches sugary foods for more healthful options

By Bianca N. Herron on Mar. 16, 2016

The sports company will no longer offer candy bars, soda, pasta or fried foods at its corporate campus.

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What kids want to eat and why

By Kelly Killian on Mar. 15, 2016

Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).

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