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Senior Living

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Breaking the piggy bank

 By Michele Deppe on Oct. 16, 2014

It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.

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Blazing the natural trail

 By Marygrace Taylor on Oct. 16, 2014

Eight years ago, Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, pulled à la carte snacks out of his elementary schools because he felt that snacking took away from eating healthy, wholesome meals.

Operations

Cultivating talent

By Paul King on Oct. 16, 2014

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

People

Vince Zangardi

Oct. 13, 2014

Vince has made a difference by using creative ideas like food history education and menu item comparisons to help staff understand foodservice and their jobs better.

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Signature Series: Salads

By Paul King on Oct. 13, 2014

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

People

Confessions of Vinnie Livoti

Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

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Bowling Green opens dedicated vegan concept

Oct. 10, 2014

Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.

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Three Takes On: Burgers

Oct. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Burgers.

Operations

In defense of millennials

By Becky Schilling on Oct. 10, 2014

For this month’s cover story we talked with operators to find out how they are meeting the customer service demands of each of the five generations served by the non-commercial industry (Gen Z, millennials, Gen X, baby boomers and the Silent Generation).

Operations

Illinois State axes cash

Oct. 10, 2014

Several dining venues on the campus of Illinois State University, in Normal, are no longer accepting cash.

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