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Healthy choice

 By Marygrace Taylor on Oct. 23, 2014

Rather than bore students with dry stats on calories and fat, Wesley Delbridge, R.D., food & nutrition director for Phoenix’s Chandler Unified School District, is turning healthy eating into a game.

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Hot chocolate, cool flavors

 By Marygrace Taylor on Oct. 22, 2014

Powdered mix with freeze-dried marshmallow bits? Think again. Whether for special events or as an everyday indulgence, operators are finding new, unexpected ways to make hot chocolate feel fresh.

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Compass concepts find new life in new hospital

By Paul King on Oct. 22, 2014

When Northwestern Healthcare, in downtown Chicago, decided to close Café 251 at Northwestern Memorial Hospital earlier this fall, it made a strategic move that not only salvaged the cafeteria’s two most popular stations but also helped draw customers to another venue on the campus.

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Colorado’s dining services faces challenges in going green

Oct. 22, 2014

CU’s Dining Services, much like the rest of the university, prioritizes the development and implementation of sustainable initiatives, but there are still institutional challenges that make environmental efficiency hard to attain.

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School lunch program emphasizes local, organic food

Oct. 21, 2014

On Friday, 7-year-old Jamarcus Spencer devoured an organic hot dog that is on the menu because the school is working to provide more healthy meals to its students.

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Porking out

By Becky Schilling on Oct. 21, 2014

“I don’t know how you got this job,” my mother remarked to me last week when I got back from a trip to San Juan, Puerto Rico.

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October 2014: Ingredients - Pork

Oct. 21, 2014

Click through Snapshots of all the recipes featuring ingredients from the October 2014 issue. This month features pork.

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Inside the new school lunch

Oct. 21, 2014

On a typical Thursday, Cole Coffey, a sixth-grader at Schoo Middle School in Lincoln, Nebraska, would face a school lunch menu that reads a little like a Weight-Watchers recipe guide:

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Take a look at Apple’s $1 oysters

Oct. 21, 2014

When it comes to high-quality food, Apple employees have got it made.

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Taking pork to the street

By Lindsey Ramsey on Oct. 21, 2014

Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.

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