Wash. hospital chef adds antibiotic-free meat to menu

Nearly half of the meat purchased by Overlake Hospital Medical Center is antibiotic free.

Jan. 2—At Overlake Hospital Medical Center, Executive Chef Chris Linaman has succeeded in making nearly half of his kitchen's meats antibiotic free by the second half of 2013.

The effort gained significance as the Food and Drug Administration took steps toward phasing out the use of some antibiotics in animals processed for meat, citing a potential threat to public health.

Antibiotic resistance in humans has been a growing concern in the medical community for years. While antibiotics’ efficacy in fighting formerly fatal infections earned them a reputation as “miracle drugs” in the 20th century — indeed, the safety of chemotherapy and many surgeries depends on them — they’ve always come with a measure of risk. 

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The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

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Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

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Breakfast chili

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While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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