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.  


While summer vacation for many kids means endless hours in front of a television or computer screen, one group of middle school children recently got the opportunity to live out their culinary dreams...
Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult...
It’s no secret mobile devices are playing an increasingly pervasive role in the lives of most Americans. None more so than in the lives of college students, where four out of 10 own a...
The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include...

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

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