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Paul King

Articles by
Paul King

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Boston College “Fly”ing High with New Mini-Marts

Responding to continued student requests for foodservice outlets akin to a 7-Eleven store, Boston College Dining Services has opened three “mini-marts” that it calls On The Fly. Two of the stores, which opened last semester, are located on the

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An education on celiac disease

Do you know how much gluten it takes to make someone suffering with celiac disease ill? I didn’t, but I do now—and it isn’t very much. It was just one of several facts I was made aware of this week when I interviewed Marilyn Geller, COO of the Celiac Disease Foundation.

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A healthy philosophy

In early March, I paid a visit to Geisinger Medical Center in Danville, Pa., where the foodservice team recently completed construction on the Atrium Café, a stunning dining space in the campus’s main building.

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Hospital Taps Tech Power to Enhance Wellness

The Food and Nutrition Services department at UCSF Medical Center is turning to a couple of high-tech gadgets to help customers live a healthier lifestyle.

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It's A Wrap: MenuDirections 2013 Put to Bed

Well, the dust has settled on what just might be our best MenuDirections conference ever. Despite—or, perhaps, aided by—the less-than-optimum weather in Tampa, our more than 200 attendees said they had a great time learning and networking.

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All is ready for MenuDirections 2013

This weekend, the FoodService Director crew heads to Tampa Fla., for the 11th annual MenuDirections conference. After months of preparation, we're ready to offer more than 130 operators a taste of Healthy Flavors, Healthy Profits.

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Green Goodness

Dan Skay, executive chef at Parker Adventist Hospital, in Parker, Colo., loves avocados. “We’re in the Southwest,” Skay explains. “We use avocados in everything. They have a beautiful color and they taste good. Avocados have fat, b

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In defense of surimi

Earlier this month, I traveled to the Aleutian Islands of Unalaska and Akutan with several other editors as part of a media tour hosted by the Alaska Seafood Marketing Institute and the Genuine Alaska Pollock Producers.

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Do-It-Yourself Seasonings

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends, sauces and seasonings. But they also understand that you can’

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New Cuisine on the Block

Mention Southeast Asian cuisine, and Thai immediately comes to mind. It historically has been the “go-to” Asian cuisine after Chinese and Japanese, most likely because of the country’s status as a tourist destination and the fact that Th

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North! To Alaska

A trip to Alaska has been on my bucket list for a number of years now. I have traveled to several of our nation’s wilderness areas during my life and marveled at the beauty and power of nature.

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Pulling Pork into the Limelight

Pork has long been like the ugly stepchild of the protein family, in part because of bans on the use of pig by some religious groups, and in part because of the vestiges of the old fears about trichinosis. In truth, pork is one of the more versatile meats

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