Colleges & Universities

Latest Articles
cafeteria cash register
In a time when it seems as if prices of just about everything are rising, it is rare to find prices being reduced.
spinach lasagna
Executive Chef Janna Traver says spinach lasagna is among the most popular items offered by the university’s catering department. Rich enough for the heartiest tastes, it’s also vegetarian. It takes three days to prepare.
We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.
On a Monday morning in the Boston University food court, students toss plates of food in bins with multicolored labels: green for recycling, black for landfill, and yellow for compostables.
When senior biology and psychology major Melissa Patel ordered pasta at the South Campus Dining Hall last fall and requested no meat, her server asked her if she was vegetarian — a first in her...
Merced College’s Los Banos campus on Friday held a dedication and groundbreaking ceremony for its Food Forest, a garden area that will be arranged with fruit-bearing trees, berry bushes and herbs...
Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Aatul Jain, operations manager & chef, says this chili con carne lasagna recipe has been designed with easily available, ready-to-use ingredients.
Dawn Aubrey, associate director of housing for dining services at the University of Illinois at Urbana-Champaign, admires Stephen Hawking, would love to travel around the world and wishes the deep-fried candy bar trend had never started.
Prickly Pear Chocolate Ganache Tart
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.

Pages

FSD Resources