Ingredients

Insights from growers and menu ideas on a variety of ingredients
Operators get creative to make tomato sauces their own.
“Tea is probably the most labor-intensive crop on the planet,” says Angela Macke, the founding director of Light of Day Organic Farm and Tea Shop, in Traverse City, Mich. 
A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.
Beans are a popular export for American farmers. Chris Capaul, a grower of baby lima beans in California, thinks it’s partly due to household economics. 
At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he...
When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 
Turkeys consume a steady diet of corn and soy meal. The combination of last year’s drought and government mandates for corn crops to be used as ethanol to blend with gasoline have led to...
If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few...
Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant...
While hamburgers appear on most menus, they’re only one in a wide variety of beef sandwiches.  

Pages

FSD Resources