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Going vegetarian

 By Kate Parham Kordsmeier on Apr. 13, 2015

With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.

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Sugar in the raw

 By Steve Dwyer on Apr. 13, 2015

lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.

Operations

Demand for USDA Farm-to-School grant overpasses budget

Apr. 13, 2015

More than 1,000 applications were received for the USDA’s Farm to School Grant Program, which would have totaled more than $78M in grant funding. The problem was, the USDA only had $5M to give.

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April 2015: Sugar alternatives

Apr. 13, 2015

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

People

Confessions of Sandi Kramer

Apr. 13, 2015

Sandi Kramer, child nutrition director for the Yankton School District in Yankton, S.D., loves chocolate, wants to travel to Holland and Germany, and believes everything happens for a reason.

Operations

5 takeaways from MenuDirections 2015

Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

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Three Takes On: Sausage dishes

Apr. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.

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From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

Operations

More schools are feeding hungry children

Apr. 13, 2015

The schoolhouse is becoming the new cookhouse. In the U.S., 1 in 5 households with children are considered food insecure.

Steal This Idea

Red hot chefs

Apr. 13, 2015

We invited four different departments, one per week, to prepare a dinner for the school community.

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