Michele Deppe

Michele Deppe
foodservicedirector@winsightmedia.com


“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. 
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. 
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...
When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to...
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.  
It’s good news, bad news for the beef industry. The bad: The drought has severely reduced feed yields for cattle, resulting in record-high beef prices. The good: Ranchers confirm that...
“Apples are a nutritious, whole food that adds texture, color, and sweet or tart flavors to dishes. As far as varieties, the options are endless during apple season here in the Northeast. I...
The U.S. apple industry is being active in labor reform—a touchy topic, and one that decides whether many farmers can continue to grow apples. The U.S. Apple Association is lobbying for...
With meat costs and health concerns on the rise, mushroom growers aim to have their produce achieve entrée status. In the last decade, exotic mushrooms–shiitake, portobello, baby...

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Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

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