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kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
sliced avocado
At Pennsylvania-based health-insurance provider Highmark Pittsburgh, staff use plastic wrap to cover and keep tables sanitized during food prep.
Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.
students line main
Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

carrots iphone
Hubspot, a software marketing company, reports Facebook posts featuring images garner 53 percent more “likes” and twice as many comments as text-only items.
Housemade pork broth gives this rich pho its distinctive flavor.
brussels sprouts charring
In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

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