As fall turns into winter, squash is appearing on more and more menus. According to Technomic’s Winter 2016 Season’s Eatings report, the vegetable will be the focus of menu items such as tarts and cobblers, grain salads and starchy dishes. Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four noncommercial operations are implementing this fall favorite.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.