Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...
03-15-2016 Menu Development
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.
03-01-2016 Menu Development
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.
02-01-2016 Menu Development
Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.
10-15-2015 Menu Development
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
09-15-2015 Menu Development
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
07-30-2015 Menu Development
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
07-13-2015 Menu Development
The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
05-11-2015 Menu Development
Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
Industry News & OpinionView All
The food truck's menu will reflect what the chef wants to curate each day, officials say. ...
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All