Michael Atanasio, manager of food and nutrition services at 525-bed Overlook Hospital in Summit, N.J., often bounces from one topic to the next in the same breath. He begins with the launch of a new convenience store, which transitions into a recently started VIP service for new mothers, which leads to a community cooking show. To some it might sound like chaos, but Atanasio is a man with a plan and lots of ideas.—FSD of the Month, February 2010
The Slow Switchover
This Magic Moment
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Biodegradable Alternatives
Marcia Smith: Hometown Girl
NYC chefs compete in Big Apple Health Care ChallengeFEBRUARY 12—Memorial Sloan Kettering Cancer Center took top place last night at the second annual Big Apple Health Care Culinary Challenge. |
Taking the time to switch over to biodegradable disposables was worth it for Sheryl Kidwell, assistant director at the University of Kansas in Lawrence. By taking things slow, Kidwell says the department was able to weigh which products would make the biggest impact.
Anthony Capozzoli, back of the house manager for Restaurant Associates at Bank of America in New York City, has practiced magic for 15 years. Here, he talks about his favortie tricks and how he feels about people who try to figure them out.
Vinnie Livoti, director of foodservices at Blue Cross Blue Shield of South Carolina, in Columbia, knows hte importance of exploring all options. Livoti has been trying to figure out a way to reduce waste in an area that isn't equipped to handle composting. Livoti talks about his efforts to find another way to reduce waste that is feasible in his area.
Marcia Smith is proof that you don't have to stray far from home to make a difference in the world.