Steven Johnson

Steven Johnson
Associate Editor
foodservicedirector@winsightmedia.com

Steven Johnson is an associate editor for FoodService Director, where he primarily covers colleges and universities. Steven holds a bachelor’s of arts degree in communications from Columbia College in Chicago, and a master’s degree in journalism from Northwestern University. Prior to joining FSD in May 2013, Steven worked as a freelance journalist in the Chicago area, where he was a contributor to such publications as the Chicago Tribune, The Chicago Reporter, The Times of Northwest Indiana and Progress Illinois. Before that time, Steven was a staff reporter for the Courier-News, a daily newspaper where he covered local politics in the city of Elgin. A Chicago native, Steven has lived in pretty much every neighborhood in the city, and as a result, has patronized more bars and pubs than any one person should admit to visiting.

If you weren’t in publishing what would you be doing?
Shooting wedding videos.

Which talent would you most like to have?
I would like to be able to play the guitar. Don’t have the fingers for it.

What is your greatest fear?
Opening up the fridge and finding only a box of baking soda. Wait, that happened last night.

Which living person do you most admire?
My parents.

What would be your dream vacation?
Any place with my wife that doesn’t involve me hiking some trail.

What is your favorite meal?
Barbecued duck. It takes forever to slow cook it on a grill, but very worth the wait when it’s done right.

What is your “guilty pleasure?”
Watching any TV show that involves crime – that means every “Law and Order” and CSI show ever made.

What will people always find in your refrigerator?
Apparently a box of baking soda is the only safe bet.

What is your most treasured possession?
My hats.  


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What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

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Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

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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...

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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.

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